Cheesy Potato Gratin

90 mins
Serves 6
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Directions

  1. 1Finely slice the onions and chop the pancetta into cubes.
  2. 2Finely slice the onions and chop the pancetta into cubes.
  3. 3Finely slice the onions and chop the pancetta into cubes.
  4. 4Add the pancetta in the pan and let it cook for 5 minutes. Then add all the onions and cook for about 10 minutes.
  5. 5Add the pancetta in the pan and let it cook for 5 minutes. Then add all the onions and cook for about 10 minutes.
  6. 6Add the pancetta in the pan and let it cook for 5 minutes. Then add all the onions and cook for about 10 minutes.
  7. 7Add few cubes of butter and all the herbs. Deglaze with white wine and let it cook for 2 minutes.
  8. 8Add few cubes of butter and all the herbs. Deglaze with white wine and let it cook for 2 minutes.
  9. 9Add few cubes of butter and all the herbs. Deglaze with white wine and let it cook for 2 minutes.
  10. 10Finely slice all the potatoes with a mandoline (the thinner level) and cut every slice with a smaller circle.
  11. 11Finely slice all the potatoes with a mandoline (the thinner level) and cut every slice with a smaller circle.
  12. 12Finely slice all the potatoes with a mandoline (the thinner level) and cut every slice with a smaller circle.
  13. 13Cut some soft cheese to add more flavour.
  14. 14Cut some soft cheese to add more flavour.
  15. 15Cut some soft cheese to add more flavour.
  16. 16Grease a pan with softened butter and then place all the potatoes, very close to each other.
  17. 17Grease a pan with softened butter and then place all the potatoes, very close to each other.
  18. 18Grease a pan with softened butter and then place all the potatoes, very close to each other.
  19. 19Season the potatoes with salt and pepper and then add the onions, soft cheese, parmigiano reggiano and a little bit of heavy cream.
  20. 20Season the potatoes with salt and pepper and then add the onions, soft cheese, parmigiano reggiano and a little bit of heavy cream.
  21. 21Season the potatoes with salt and pepper and then add the onions, soft cheese, parmigiano reggiano and a little bit of heavy cream.
  22. 22Repeat layers at least three times.
  23. 23Repeat layers at least three times.
  24. 24Repeat layers at least three times.
  25. 25Shape the last layer perfectly, season and put all the parmigiano on top.
  26. 26Shape the last layer perfectly, season and put all the parmigiano on top.
  27. 27Shape the last layer perfectly, season and put all the parmigiano on top.
  28. 28Cover everything with parchment paper and aluminum foil.
  29. 29Cover everything with parchment paper and aluminum foil.
  30. 30Cover everything with parchment paper and aluminum foil.
  31. 31Bake 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.
  32. 32Bake 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.
  33. 33Bake 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.
  34. 34Wait 10’-20’ before serving.
  35. 35Wait 10’-20’ before serving.
  36. 36Wait 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
Cheesy Potato Gratin | Clip Recipe