Recipe by ERINSANDERS
"This is a rich and cheesy potato dish filled with spinach and Italian bacon."
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2 (3 ounce) packages
pancetta bacon, finely chopped
potatoes, peeled and thinly sliced
1 (10 ounce) package
frozen chopped spinach, thawed and drained
shredded Mexican cheese blend
I needed to make a potato dish for Easter Sunday and thought this looked a bit different, it was absolutely fabulous...everyone asked for the recipe!
This had great taste, but an hour was not enough to cook the potatoes through. Mine were still chewy after an hour and 10 minutes! I also substituted regular bacon for the pancetta.
These were a success, everyone loved them. For those who have not tried the recipe yet, follow the amounts listed. I was improvising a little and the result was too much spinach, but that was my own fault.
Pretty delicious and simple to make. I did not have heavy cream and simply substituted milk and melted butter whisked together. It worked out well. I served it as a side dish, but it would definitely work as either a lunch or dinner.
This was tasty. When I was pouring the cream on it seemed like it would be too much, but once it baked and set it turned out fine. I used soy bacon to make this vegetarian--if anyone else is going this route, cook the soy bacon separately first to get it nice and crispy, then add it to the onion. This will majorly improve the texture of the finished product.
My husband and I eat this as an entree; no side dishes necessary.
These potatoes are fantastic! Made them for the holidays and people couldn't get enough. So nice to have another potato casserole option at dinner time. Thanks for sharing Erin
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 339
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