Cheesy Potato Gratin
Directions
- 1Finely slice the onions and chop the pancetta into cubes.
- 2Finely slice the onions and chop the pancetta into cubes.
- 3Finely slice the onions and chop the pancetta into cubes.
- 4Add the pancetta in a pan and let it cook for 5 minutes. Then add all the onions, and cook for about 10 minutes.
- 5Add the pancetta in a pan and let it cook for 5 minutes. Then add all the onions, and cook for about 10 minutes.
- 6Add the pancetta in a pan and let it cook for 5 minutes. Then add all the onions, and cook for about 10 minutes.
- 7Add a few cubes of butter and all the herbs.
- 8Add a few cubes of butter and all the herbs.
- 9Add a few cubes of butter and all the herbs.
- 10Deglaze with white wine and let it cook for 2 minutes.
- 11Deglaze with white wine and let it cook for 2 minutes.
- 12Deglaze with white wine and let it cook for 2 minutes.
- 13Finely slice all the potatoes with a mandoline (the thinner level) and cut every slice with a smaller circle.
- 14Finely slice all the potatoes with a mandoline (the thinner level) and cut every slice with a smaller circle.
- 15Finely slice all the potatoes with a mandoline (the thinner level) and cut every slice with a smaller circle.
- 16Cut some soft cheese to add more flavour.
- 17Cut some soft cheese to add more flavour.
- 18Cut some soft cheese to add more flavour.
- 19Grease a pan with softened butter and then place all the potatoes, very close to each other.
- 20Grease a pan with softened butter and then place all the potatoes, very close to each other.
- 21Grease a pan with softened butter and then place all the potatoes, very close to each other.
- 22Season the potatoes with salt and pepper and then add the onions.
- 23Season the potatoes with salt and pepper and then add the onions.
- 24Season the potatoes with salt and pepper and then add the onions.
- 25Add the soft cheese and parmigiano reggiano and a little bit of heavy cream.
- 26Add the soft cheese and parmigiano reggiano and a little bit of heavy cream.
- 27Add the soft cheese and parmigiano reggiano and a little bit of heavy cream.
- 28Repeat layering for at least three times.
- 29Repeat layering for at least three times.
- 30Repeat layering for at least three times.
- 31Shape the last layer perfectly, season and put all the parmigiano on top.
- 32Shape the last layer perfectly, season and put all the parmigiano on top.
- 33Shape the last layer perfectly, season and put all the parmigiano on top.
- 34Cover everything with parchment paper and aluminium foil.
- 35Cover everything with parchment paper and aluminium foil.
- 36Cover everything with parchment paper and aluminium foil.
- 37Bake it at 360F for 1 hour. Then remove the foils and bake once again at 430F for 30 minutes until a beautiful crunchy crust has formed.
- 38Bake it at 360F for 1 hour. Then remove the foils and bake once again at 430F for 30 minutes until a beautiful crunchy crust has formed.
- 39Bake it at 360F for 1 hour. Then remove the foils and bake once again at 430F for 30 minutes until a beautiful crunchy crust has formed.
- 40Wait 10’-20’ before serving.
- 41Wait 10’-20’ before serving.
- 42Wait 10’-20’ before serving.
Ingredients
- 2 kg potatoes
- 2 kg potatoes
- 2 kg potatoes
- 2 large onions
- 2 large onions
- 2 large onions
- 200 gr smoked pancetta
- 200 gr smoked pancetta
- 200 gr smoked pancetta
- 0.5 wine glass White wine
- 0.5 wine glass White wine
- 0.5 wine glass White wine
- 40 gr Parmigiano reggiano
- 40 gr Parmigiano reggiano
- 40 gr Parmigiano reggiano
- 30 ml heavy cream
- 30 ml heavy cream
- 30 ml heavy cream
- 1 Mixed herbs (sage, thyme, rosemary)
- 1 Mixed herbs (sage, thyme, rosemary)
- 1 Mixed herbs (sage, thyme, rosemary)
- 1 Butter
- 1 Butter
- 1 Butter
- 1 soft cheese
- 1 soft cheese
- 1 soft cheese
Equipment
panknifemandolinesmaller circle cuttergrater