Ultimate Potato Gratin with Pancetta and Herbs
Ultimate Potato Gratin with Pancetta and Herbs
Ingredients
For the Gratin
- 2 1/2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 4 ounces pancetta, diced
- 2 garlic, cloves, minced
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon fresh rosemary, chopped
- 1 1/2 cups Gruyère cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/4 teaspoon nutmeg, freshly grated
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon butter, softened, for greasing
Instructions
- 1
Preheat your oven to 375°F. Grease a 9x13 inch baking dish with softened butter.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet over medium heat, cook the diced pancetta until crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.
⏱️ 7 min
- 3
Add the minced garlic to the skillet with the pancetta fat and sauté for 1 minute until fragrant. Stir in the chopped fresh thyme and rosemary.
⏱️ 2 min
- 4
Pour in the heavy cream and whole milk. Bring the mixture to a gentle simmer, then remove from heat. Stir in the grated nutmeg, kosher salt, and black pepper. Taste and adjust seasoning if necessary.
⏱️ 5 min
- 5
Arrange a single layer of thinly sliced potatoes in the bottom of the prepared baking dish, overlapping them slightly. Sprinkle with a portion of the cooked pancetta and a handful of shredded Gruyère cheese.
⏱️ 8 min
- 6
Ladle a portion of the cream mixture evenly over the potato layer. Repeat the layering process with potatoes, pancetta, Gruyère, and cream mixture until all ingredients are used, ending with a layer of potatoes on top.
⏱️ 8 min
- 7
Pour any remaining cream mixture over the top layer of potatoes. Cover the baking dish tightly with aluminum foil.
⏱️ 2 min
- 8
Bake for 45 minutes, or until the potatoes are tender when pierced with a fork.
⏱️ 45 min•🌡️ 375
- 9
Remove the foil, then sprinkle the top with the grated Parmesan cheese and any remaining Gruyère cheese. Return to the oven and bake uncovered for another 15 minutes, or until the cheese is golden brown and bubbly.
⏱️ 15 min•🌡️ 375
- 10
Let the gratin rest for 10 minutes before serving to allow it to set. This will make it easier to cut and serve.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Ultimate Potato Gratin with Pancetta and Herbs
Ingredients
For the Gratin
- 2 1/2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 4 ounces pancetta, diced
- 2 garlic, cloves, minced
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon fresh rosemary, chopped
- 1 1/2 cups Gruyère cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/4 teaspoon nutmeg, freshly grated
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon butter, softened, for greasing
Instructions
- 1
Preheat your oven to 375°F. Grease a 9x13 inch baking dish with softened butter.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet over medium heat, cook the diced pancetta until crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.
⏱️ 7 min - 3
Add the minced garlic to the skillet with the pancetta fat and sauté for 1 minute until fragrant. Stir in the chopped fresh thyme and rosemary.
⏱️ 2 min - 4
Pour in the heavy cream and whole milk. Bring the mixture to a gentle simmer, then remove from heat. Stir in the grated nutmeg, kosher salt, and black pepper. Taste and adjust seasoning if necessary.
⏱️ 5 min - 5
Arrange a single layer of thinly sliced potatoes in the bottom of the prepared baking dish, overlapping them slightly. Sprinkle with a portion of the cooked pancetta and a handful of shredded Gruyère cheese.
⏱️ 8 min - 6
Ladle a portion of the cream mixture evenly over the potato layer. Repeat the layering process with potatoes, pancetta, Gruyère, and cream mixture until all ingredients are used, ending with a layer of potatoes on top.
⏱️ 8 min - 7
Pour any remaining cream mixture over the top layer of potatoes. Cover the baking dish tightly with aluminum foil.
⏱️ 2 min - 8
Bake for 45 minutes, or until the potatoes are tender when pierced with a fork.
⏱️ 45 min•🌡️ 375 - 9
Remove the foil, then sprinkle the top with the grated Parmesan cheese and any remaining Gruyère cheese. Return to the oven and bake uncovered for another 15 minutes, or until the cheese is golden brown and bubbly.
⏱️ 15 min•🌡️ 375 - 10
Let the gratin rest for 10 minutes before serving to allow it to set. This will make it easier to cut and serve.
⏱️ 10 min