2.Boil, steam or microwave potato until tender; drain.
3.Meanwhile, heat oil in medium frying pan; cook onion and pancetta, stirring, until onion softens and pancetta is crisp.
4.Combine cream, sour cream and chives in medium jug.
5.Layer a third of the potato slices over base of dish; sprinkle with half the pancetta mixture. Pour a third of the cream mixture over pancetta mixture; sprinkle with a third of the cheese. Repeat layering, finishing with cheese.
6.Bake, uncovered, in oven, about 30 minutes or until browned lightly. Stand 10 minutes before serving.
Sebago is an oval, white skinned potato; it is good fried, mashed and baked.