Instructions:
- Preheat oven to 450° F and line 2 large baking sheets with parchment paper.
- Heat a large nonstick skillet over medium heat. Add pancetta and cook for about 5 minutes or until lightly browned. Remove from skillet using a slotted spoon.
- Add potatoes to skillet; cook for about 5 minutes on each side or until golden brown, cooking in 2 batches if necessary. Divide dough into 3 equal pieces. Roll each into a 9-inch circle or 10 x 8-inch rectangle on a lightly floured board. Transfer to prepared baking sheets and sprinkle with Kerrygold Dubliner® Cheese and Blarney Castle Cheeses and half the Reserve Cheddar Cheese. Arrange potatoes over cheese and top with pancetta and garlic.
- Bake for 12 to 15 minutes or until cheese is lightly browned on the edges. Sprinkle with remaining Reserve Cheddar Cheese and fresh rosemary.