Potato Gratin with Smoked Pancetta and Brie
🥔🧀 The kind of potato gratin that makes you forget it was supposed to be a side dish. Paper-thin potatoes, sweet onions, smoked pancetta, herbs, cream and melting cheese—layer after layer, until the top turns deeply golden in the oven 🔥
Ingredients
- 2 kg of potatoes
- 2 large onions (the sweetest you can find)
- 200 g of smoked pancetta
- ½ wine glass of white wine
- 40 g of Parmigiano Reggiano
- 30 ml of heavy cream
- Mixed herbs (sage, thyme, rosemary)
- Butter q.b.
- Soft cheese (like brie cheese) 2 small wheels, about 8oz each
Instructions
👩🍳 Preparation
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Finely slice the onions and cut the pancetta into cubes.
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Add the pancetta to a pan and cook for 5 minutes.
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Add all the onions and cook for about 10 minutes.
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Add a few cubes of butter and all the herbs, then deglaze with white wine and cook for another 2 minutes.
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Slice the potatoes very thinly with a mandoline on its thinnest setting. Cut each slice with a smaller round cutter so the potatoes cook evenly and the gratin has a more precise shape.
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Cut some soft cheese to add more flavour.
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Grease a 28 cm pan with softened butter and arrange the potatoes very close together.
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Season with salt and pepper, then add the onions, soft cheese, Parmigiano Reggiano and a little heavy cream.
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Repeat for at least three layers.
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Arrange the final potato layer carefully, season and finish with all the Parmigiano. Cover with parchment paper and aluminium foil.
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Bake at 180 °C for 1 hour. Remove the parchment and foil, increase the temperature to 220 °C and bake for another 30 minutes, until a deeply golden crust forms.
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Let rest for 10-20 minutes before serving.
Notes
Committed to this collection by the hand of Hunter.
