2 large Vidalia or Sweet Spanish onions
2 lbs. Yukon Gold potatoes
1/2 lb. pancetta, proscuitto or slab bacon
salt and pepper, to taste
pinch of rubbed sage
onion and garlic powder (optional)
pinch of paprika
1 teaspoon minced parsley

Peel and thinly slice the onions into rings. (A food processor may be used for slicing both onions and potatoes).

Scrub and peel potatoes and remove eyes. Slice potatoes into rounds about 1/4" thick.

Slice pork (pancetta, proscuitto or slab bacon) into 1/4" dice.

Spray an ovenproof casserole dish with non-stick spray or olive oil. Line the bottom of the dish with the sliced onions. Layer potato slices over the onions. Add enough water to nearly cover.

Sprinkle with salt, pepper, rubbed sage and onion and garlic powder, if desired. (Be very careful with the sage - use only a small amount).

Spread pork evenly over top. Sprinkle with paprika and parsley.

Bake at 250°F for 3 hours.

Submitted by: CM