This is easy and looks impressive. Use your imagination for other toppings--I've spooned a miniscule amount of caviar on plain sour cream filling; tiny smoked salmon strips on a whipped cream cheese filling--anything that looks good. The possibilities are endless.
The favorite American combination of steak and potatoes is reinterpreted here as a hearty salad. I like to leave the peel on the red skinned potatoes for extra texture and color. If you have any dressing left over, save it and use it for other marinades or on a simple green salad.
You can add whatever vegetables you like to this. I especially like to add red bell peppers. Also, you can use left-over baked or boiled potatoes. American style ham or bacon may be substituted for the pancetta or prosciutto.
The next time you bake or boil potatoes, make extra so that you will have enough left over to make this pie. Potato Bacon Pie has a nice texture since the cooked potato is grated or mashed into bits rather than pureed or whipped. Serve a wedge of this pie with eggs. Potato Bacon Pie can be prepared in advance, kept refrigerated overnight, and baked in the morning.
