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Pancetta and Porcini Potato Gratin
Thinly sliced potatoes baked in a creamy cheese sauce flavoured with porcini mushrooms and pancetta.
👥 4 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 15 min🔥 Cook: 1h 30m👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
📝 Preparation Steps
1
Soak the dried porcini mushrooms in the water for ⏱️ 20 minutes.
dried porcini mushrooms1 ounce
2
Remove the mushrooms from the water, reserving the water, squeeze the excess water from them and coarsely chop them.
3
Heat the oil in a pan over medium heat.
cup boiling water1/2oil1 tablespoon
4
Add the pancetta and saute until it starts to turn golden brown, about ⏱️ 4-6 minutes.
pancetta, diced6 ounces
5
Add the onion and saute until tender, about ⏱️ 5-7 minutes.
onion, sliced1
6
Add the mushrooms, garlic, thyme, salt and pepper and saute for a minute and remove from heat.
garlic, chopped2 clovesthyme, chopped1 teaspoon
7
Bring the cream, milk, reserved mushroom water and nutmeg to a simmer and remove from heat.
cream1 cupnutmeg1 pinch
8
Pour a bit of the cream over the bottom of an 8x8x2 inch baking pan and layer 1/2 of the sliced potatoes on top followed by half of the pancetta and mushroom mixture and cheese, followed by the remaining potatoes, the cream and the remaining pancetta and mushroom mixture and cheese and cover in foil.
cream1 cuppotatoes, sliced 1/8 inch thin (on a mandolin)2 poundspancetta, diced6 ounces
9
Bake in a preheated 350F/180C oven until fork tender, about ⏱️ 45-60 minutes. Note: At the end of this step you can let the gratin sit at room temperature for up two ⏱️ 2 hours before continuing.
10
Remove the foil and continue to cook until golden brown on top, about ⏱️ 15 minutes.
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