Yield: 6 to 8 servings. 1 Tbsp. olive oil 1/4 lb. pancetta, cut in small dice 2 cups thinly sliced onion (about 3 small onions) 2 tsp. chopped fresh rosemary 1/2 tsp. salt 1/4 tsp. pepper 1/4 tsp. nutmeg 1 lb. Yukon Gold potatoes, thinly sliced (about 2 medium) 1 lb. yams, thinly sliced (about 2 medium) 1/2 lb. Fontina Valle d'Aosta, grated 1 cup chicken broth, heated Preheat oven to 375°F. Heat oil over medium heat in a 9" cast iron skillet or Dutch oven with a fitted lid. Cook pancetta ...

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