Au Gratin Potatoes
Total Time
1 hour and 30 minutes
Prep Time
20 minutes
Cook Time
1 hour and 10 minutes
Rating
5 out of 5 stars
(13)
Ingredients
8 servings
- 3 ounces shredded Gruyère cheese
- 2 ounces shredded parmesan
- 4 ounces cubed pancetta (cooked)
- 2 cups heavy cream
- 4 cloves garlic (roughly chopped)
- 1 tablespoon fresh thyme leaves (roughly chopped)
- Kosher salt and freshly ground black pepper
- 3 pounds russet potatoes (peeled and sliced 1/8th-inch thick on a mandoline slicer)
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Preparation
Step 1
Preheat oven to 400°F.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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