►Heat oven to 350°F. Grease a 9-inch-by-13-inch casserole dish with olive oil and set aside.
►Add pancetta to a large skillet over medium heat and cook until rendered and crisp, about 10 to 15 minutes. Remove pancetta from skillet with a slotted spoon and pour off all but 2 tablespoons fat. Add shallots and cook until translucent, about 5 minutes. Add garlic and cook an additional 2 minutes.
►Meanwhile, whisk together eggs and sour cream. Stir in shallot-garlic mixture, shredded potatoes, half the raclette, and half the soft-ripened cheese. Reserve one quarter of pancetta and add remainder to egg mixture along with the salt and pepper.
►Pour egg mixture into baking dish and top with remaining raclette and soft-ripened cheese. Bake 20 minutes, then add remaining pancetta. Bake 20 more minutes, or until eggs are firm and edges are golden brown. Serve warm.