Au Gratin Potatoes
User Reviews
5
Au Gratin Potatoes
Description
Au Gratin Potatoes use ⅛-inch thick slices of peeled russet potatoes tossed with a mixture of shredded gruyere and Parmesan cheeses, diced cooked pancetta, minced garlic, fresh thyme, and heavy cream. The potatoes are arranged tightly in a baking dish sprayed with nonstick spray and covered with some cream to come halfway up the sides.
The dish is baked covered at 400°F for 30 minutes, then uncovered and baked longer until the top develops a delicate golden color. This process softens the potatoes fully while allowing the cheese and pancetta flavors to infuse throughout. The cream keeps the texture moist and rich without becoming overly heavy.
The mixture of salty pancetta and nutty cheeses with fragrant thyme enhances the simplest starch into a decadent side. The thin slicing ensures even cooking and creates a tender, cohesive gratin. This preparation suits serving alongside meats or as a standalone comfort dish.
You can prepare this dish ahead by baking through the first 30 minutes, cooling, then refrigerating overnight. Resume baking before serving to reheat and brown the top thoroughly without drying.
Ingredients
- 3 ounces gruyere cheese shredded
- 2 ounces Parmesan Cheese shredded
- 4 ounces pancetta cooked, cubed
- 2 cups heavy cream
- 4 cloves garlic roughly chopped
- 1 tablespoon thyme roughly chopped, fresh leaves
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 3 pounds russet potato peeled and sliced ⅛th-inch thick on a mandoline slicer
Instructions
- Preheat oven to 400°F.
- Combine cheeses and cooked pancetta in a large bowl, making sure the pancetta is drained from any excess fat. Transfer a small handful of the cheese mixture to a separate bowl and set aside. Add cream, garlic, and thyme to the remaining cheese mixture and season with salt and pepper. Add potato slices and toss to combine, making sure the cream mixture coats every potato slice.
- Spray a medium baking dish or skillet with non-stick cooking spray (around 9 inch round). Take a handful of potatoes, and start to lay them in circles to cover the bottom of the pan. Continue placing the potatoes in the dish until it’s full of potatoes and everything is tightly packed. Pour in the leftover cream from the bowl over the potatoes until the mixture comes half-way up the sides of the potatoes.
- Cover the dish with aluminum foil and transfer to the oven. Bake for 30 minutes, remove from the oven, remove foil and continue baking until the top is pale golden brown, about 25-30 minutes more. Once golden, remove from the oven, sprinkle with remaining cheese, and return to the oven. Bake until deep golden brown and crisp on top, about 10-15 minutes longer. Remove from the oven, let rest for a few minutes, and slice and serve.
Notes
- You can prep ahead by baking for 30 minutes, then cooling and refrigerating overnight before completing baking the next day.
- Be sure to tightly pack the potatoes in the baking dish for even cooking and layering.
- Use fresh thyme leaves for aromatic flavor throughout the gratin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 34g | 11% |
| Protein | 13g | 26% |
| Fat | 33g | 51% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 93mg | 31% |
| Sodium | 308mg | 13% |
| Potassium | 820mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1079IU | 22% |
| Vitamin C | 12mg | 13% |
| Calcium | 260mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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