4 - cups sliced golden potatoes, cut 1/8 to 1/4 inch thick (about 1 1/2 pounds)
1 - tablespoon olive oil
2 - ounces pancetta, chopped
3 - cups thinly sliced sweet onions, such as Vidalia or Maui
6 - eggs, lightly beaten
1/2 - cup milk
1 - cup shredded Gruyere cheese or Swiss cheese
1 - teaspoon salt
1 - teaspoon snipped fresh rosemary
1/2 - teaspoon ground black pepper
In a large saucepan cook potatoes, covered, in boiling lightly salted water about 5 minutes or until slightly tender but still firm. Drain; set aside. In a large skillet heat olive oil over medium-high heat. Add pancetta; cook until lightly browned. Using a slotted spoon, remove pancetta, reserving drippings in skillet. Set pancetta aside. Add onions to skillet. Cook and stir over medium-low heat about 20 minutes or until lightly browned and very tender. Remove from heat. Carefully stir potatoes and pancetta into onions in skillet.
Lightly butter a 2-quart rectangular baking dish. Spread potato mixture into prepared dish. In a medium bowl whisk together eggs and milk. Add cheese, salt, rosemary, and pepper; stir until well mixed. Pour evenly over potato mixture in baking dish.
Preheat oven to 350 degrees F. Bake, uncovered, for 45 to 50 minutes or until golden and a knife inserted in the center comes out clean. Let stand for 15 minutes before serving.
FROM THE TEST KITCHEN
Prepare as directed. Cover; chill for at least 4 hours or up to 24 hours. Preheat oven to 350 degrees F. Bake, uncovered, for 45 to 50 minutes or until golden and a knife inserted in the center comes out clean. Let stand for 15 minutes before serving.
NUTRITION FACTS (Caramelized Onion and Potato Breakfast Casserole)
Per serving: 250 kcal , 13 g fat (5 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 180 mg chol. , 535 mg sodium , 22 g carb. , 3 g fiber , 4 g sugar , 13 g pro.