Directions
- 1Start with the onions.
- 2Slice the onions.
- 3Dice the smoked pancetta.
- 4Add pancetta to a pan.
- 5Add the onions to the pan.
- 6Add some butter.
- 7Add fresh herbs.
- 8Stir the ingredients.
- 9Add white wine.
- 10Peel the potatoes.
- 11Slice the potatoes thinly using a mandoline.
- 12Use a round cutter to trim the potato slices.
- 13Slice the soft cheese.
- 14Grease the pan with butter.
- 15Arrange the potato slices in the pan in a spiral pattern.
- 16Season with salt and black pepper.
- 17Add a layer of the onion-pancetta mixture.
- 18Drizzle with heavy cream.
- 19Grate Parmesan cheese over the mixture.
- 20Add pieces of soft cheese.
- 21Repeat the layers of potatoes, seasoning, onion-pancetta mixture, cream, and cheese.
- 22Brush the top layer of potatoes with melted butter and sprinkle with remaining Parmesan.
- 23Cover the pan with parchment paper and then foil.
- 24Bake for the first time.
- 25Remove the covers after baking.
- 26Re-bake it for a nice crust.
Ingredients
- 4.4 lbs potatoes
- 2 large sweet onions
- 7 oz smoked pancetta
- 0.25 cup dry white wine
- 0.5 cup grated Parmigiano Reggiano
- 2 tablespoons heavy cream
- to taste Mixed herbs (sage, thyme, rosemary)
- as needed Butter
- as desired Soft cheese (e.g., Fontina, Gruyère, or similar)
- to taste Salt
- to taste black pepper
Equipment
knifechopping boardpanmandolineround cuttergraterparchment paperfoiloven
Tips
- The onions are optional, but they will add a lot of flavor.
- Let the gratin rest for 10–20 minutes before serving.
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