Potato and Rosemary with Pecorino | Italian | Umami

Ingredients

• 1 clove garlic minces
• 2 tbsp extra-virgin olive oil, plus more for brushing and dribbling
• Kosher salt, to taste
• 1/2 small onion
• 1/4 cup grated mozzarella cheese
• 1 lb. baby Yukon Gold potatoes, sliced paper thin on a mandolin
• 2 tbsp. minced fresh rosemary
• 6 slices bacon par cooked and thinly sliced
• 3/4 cup pecorino romano cheese, shaved