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* These can be made ahead of time.
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See bottom for directions.
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1.
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Preheat oven to 350 F. Wash but do not peel the potatoes.
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Using a mandolin or a very sharp knife, slice the potatoes 1/4 thick.
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2.
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Brush oil on the bottom and sides of a muffin pan so the potatoes dont stick.
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Then place the smallest diameter potato slices on the bottom of each cup.
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Brush some olive oil on the top of the potato.
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Then place a pinch of cheddar cheese on top of that.
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Repeat the process with the remaining potatoes (save some of the cheese for later).
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You will have three layers of potatoes in the end.
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Push the top layer down with your hand so that it forms the shape of a mini bowl and all the edges of the potato are inside the cup.
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Brush with olive oil.
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Bake for 45 minutes.
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3.
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While the potato thins are baking, slice the pancetta into small 1/4 cubes.
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Saute the pancetta in a pan over medium heat until crispy, like bacon bits.
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4.
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Once the potatoes are done, put a pinch more cheese on top and place back in the oven for 5 minutes to melt the cheese.
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Remove the potatoes from the muffin pan by running a butter knife around the edge and they should pop out easily.
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5.
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Top the potatoes with a dollop of sour cream, pancetta and green onions.
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Sprinkle with salt.
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Serve warm.
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** If making a day ahead of time, complete steps 1-3.
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After the 45 minutes is up, remove potato thins from muffin pan and let them cool.
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Cover and store in the refrigerator for up to one day.
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You can do the same with the cooked pancetta.
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The next day, place potato thins on a baking sheet and reheat in a 350 F oven for 20 minutes.
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Place a pinch of cheese on top for the last 5 minutes to melt, but make sure it does not burn.
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Top with a dollop of sour cream, pancetta and green onions.
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Sprinkle with salt.
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Serve warm.
