Ingredients with Measurements:
- 1 pound of potatoes, peeled and thinly sliced
- 4 ounces of pancetta, diced
- 1 cup of heavy cream
- 1 cup of grated Parmesan cheese
- 1 tablespoon of fresh thyme leaves
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the diced pancetta over medium heat until crispy. Remove from the skillet and set aside.
3. In the same skillet, add the sliced potatoes and cook for 5-7 minutes until slightly softened.
4. In a separate bowl, whisk together the heavy cream, Parmesan cheese, thyme leaves, salt, and pepper.
5. Layer half of the potatoes in the bottom of the baking dish. Sprinkle half of the cooked pancetta over the potatoes. Pour half of the cream mixture over the potatoes and pancetta.
6. Repeat the layers with the remaining potatoes, pancetta, and cream mixture.
7. Cover the baking dish with foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and the potatoes are tender.
9. Let the gratin cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour and 5 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 420
- Total fat: 32g
- Saturated fat: 19g
- Cholesterol: 102mg
- Sodium: 550mg
- Total carbohydrates: 18g
- Dietary fiber: 2g
- Sugars: 2g
- Protein: 16g
Substitutions for ingredients:
- You can substitute bacon for the pancetta.
- You can use half-and-half instead of heavy cream.
Variations:
- Add sliced onions or garlic to the potato layers for extra flavor.
- Use different types of cheese, such as Gruyere or cheddar.
- Add sliced mushrooms to the pancetta while cooking.
Tips and tricks:
- Use a mandoline slicer to get even slices of potatoes.
- Let the gratin cool for a few minutes before serving to allow the cream to set.
- If the top of the gratin is not golden brown, broil for a few minutes until it is.
Storage instructions:
- Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gratin in the oven at 350°F for 15-20 minutes until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with fresh thyme leaves or chopped parsley.
Garnishes:
- Fresh thyme leaves
- Chopped parsley
Pairings:
- Serve with a green salad for a light meal.
- Pair with roasted chicken or beef for a heartier meal.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the gratin is too dry, add a little more cream or milk to the mixture.
- If the gratin is too watery, bake for a few more minutes until the cream sets.
Food safety advice:
- Make sure to cook the potatoes and pancetta thoroughly before baking.
- Store any leftover gratin in the refrigerator and consume within 3 days.
Food history:
- Gratin dishes originated in French cuisine and typically consist of a creamy sauce and a topping of cheese or breadcrumbs.
Flavor profiles:
- Creamy, savory, and cheesy.
Serving suggestions:
- Serve hot as a side dish or main course.
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Region: Italian