Cheesy Potato Gratin
Directions
- 1Finely slice the onions and chop the pancetta into cubes.
- 2Add the pancetta to the pan and let it cook for 5 minutes.
- 3Add the onions and cook for about 10 minutes.
- 4Add a few cubes of butter and herbs.
- 5Deglaze with white wine and let it cook for 2 minutes.
- 6Finely slice all the potatoes with a mandoline and cut each slice into a smaller circle.
- 7Cut some soft cheese.
- 8Grease a pan with softened butter and start layering ingredients.
- 9Layer potatoes, season with salt and pepper, then add the onions.
- 10Add soft cheese, parmesan, and heavy cream. Repeat for at least three times.
- 11Shape the last layer, season, and put all the parmesan on top.
- 12Cover with parchment paper and aluminum foil.
- 13Bake at 360F for 1 hour. Then remove foils and bake again at 430F for 30 minutes until a crunchy crust has formed.
- 14Wait 10-20 minutes before serving.
Ingredients
- 2 kg potatoes
- 2 large onions
- 200 gr smoked pancetta
- 0.5 wine glass white wine
- 40 gr Parmigiano reggiano
- 30 ml heavy cream
- 1 mixed herbs (sage, thyme, rosemary)
- 1 butter
- 1 soft cheese
Equipment
knifemandolinecircle cutterovenfrying panspoon
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