Cut the potatoes into 1/4 inch thick half-moon slices. Set aside.
In the Dutch ovenadd and brown the pancetta, 5-7 minutes. Remove from Dutch oven and set aside.
In a Dutch oven heat on medium heat, add 1 tablespoon butter and 1 tablespoon of olive oil. Add enough potatoes to cover just the bottom of Dutch oven (cook one layer of potatoes.) Brown each layer on both sides 6-8 minutes per group of potatoes. Remove cooked potatoes set aside in a separate bowl.
Add next batch of potatoes to Dutch oven, brown on each side. Remove potatoes from Dutch oven and add to other cooked potatoes. You will have 3 or 4 batches of potatoes.
After all potatoes are browned, remove all potatoes from Dutch oven. Add the onions/leeks and more butter and oil to the Dutch oven and soften. (deglaze)
When the onions/leeks are softened add 1 cup water to the Dutch oven and scrape the bottom of the Dutch to release the cooked on remains of the potatoes AKA fond.
After scraping the bottom add the potatoes, powdered chicken stock, browned pancetta, thyme, pepper and garlic. and stir. add enough water to just cover potatoes. (see photo) Bring to a boil.
Once boiling, remove Dutch oven from stove and place Dutch oven, uncovered in a 350 degrees F oven and bake for 25 minutes.
After baking in the oven remove and place on a heat resistant pad/rack and let rest for 10 minutes. Bon Appetite!
