Imagine a dish that transforms humble potatoes into a luxurious culinary masterpiece - a creamy, golden-crusted gratin that will make your taste buds dance with delight! This Pancetta and Porcini Potato Gratin is not just a side dish; it's a gourmet experience that brings together the rich, smoky flavor of pancetta, the earthy depth of porcini mushrooms, and the silky smoothness of Gruyère cheese. Perfect for impressing dinner guests or treating yourself to a truly decadent meal, this recipe promises to elevate your home cooking from ordinary to extraordinary.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 pounds potatoes, thinly sliced
- 4 ounces pancetta, diced
- 1/2 cup dried porcini mushrooms, rehydrated
- 2 cups heavy cream
- 1 cup grated Gruyère cheese
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Butter a large ceramic or glass baking dish thoroughly to prevent sticking.
- Rehydrate the dried porcini mushrooms by soaking them in hot water for 20 minutes. Drain and chop them finely, reserving a small amount of the soaking liquid.
- Wash and thinly slice the potatoes using a mandoline or sharp knife, ensuring uniform thickness of about 1/8 inch for even cooking.
- In a large skillet, crisp the diced pancetta over medium heat until golden and slightly crisp, about 4-5 minutes. Remove pancetta and set aside, leaving the rendered fat in the pan.
- In the same skillet, sauté the chopped porcini mushrooms in the pancetta fat for 2-3 minutes to enhance their flavor. Add a splash of the reserved mushroom soaking liquid.
- In a large mixing bowl, combine heavy cream, grated Gruyère cheese, chopped thyme, salt, and pepper. Whisk until well incorporated.
- Layer the potato slices in the prepared baking dish, alternating with the pancetta and porcini mushrooms. Pour the cream mixture evenly over the layers, ensuring all potatoes are covered.
- Cover the dish with aluminum foil and bake for 45 minutes. Then remove the foil and continue baking for an additional 15-20 minutes until the top is golden brown and potatoes are tender.
- Remove from oven and let rest for 10 minutes before serving to allow the gratin to set and absorb remaining liquid.
- Garnish with additional fresh thyme if desired, and serve hot as a rich, indulgent side dish.
Tips
- Use a mandoline slicer for consistently thin potato slices to ensure even cooking and a beautiful layered appearance.
- Don't rush the porcini rehydration - the soaking liquid adds incredible depth of flavor to the dish.
- Make sure to thoroughly butter your baking dish to prevent sticking and achieve those irresistible crispy edges.
- Let the gratin rest for 10 minutes after baking to allow it to set and absorb the remaining cream.
- For extra richness, you can add a sprinkle of extra Gruyère on top during the final baking stage.
- Choose waxy potatoes like Yukon Gold for the best texture and ability to hold their shape during cooking.
- If you can't find porcini mushrooms, cremini or shiitake make excellent substitutes.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 25g
Protein: 15g
Fat: 38g
Saturated Fat: 22g
Cholesterol: 110mg
