Panchetta and Potatoes Au Gratin

By carvalhohm

Ingredients

• 1 ounce dried porcini mushrooms
• 1/2 cup boiling water
• 1 tablespoon oil
• 6 ounces pancetta, diced
• 1 onion, sliced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• salt and pepper to taste
• 1 cup cream
• 1/2 cup milk
• 1 pinch nutmeg
• 2 pounds potatoes, sliced 1/8 inch thin (on a mandolin)
• 2 cups gruyere, grated

Details

Servings 4
Preparation time 15mins
Cooking time 105mins
Adapted from closetcooking.com

Preparation

Step 1

Soak dried porcini mushrooms in water for 20 minutes.

Remove mushrooms from water, reserving water, squeeze excess water from them and coarsely chop them.

Heat oil in pan over medium heat.

Add pancetta and saute until it starts to turn golden brown, about 4-6 minutes.

Add onion and saute until tender, about 5-7 minutes.

Add mushrooms, garlic, thyme, salt and pepper and saute for a minute and remove from heat.

Bring cream, milk, reserved mushroom water and nutmeg to simmer and remove from heat.

Pour a bit of cream over bottom of baking pan and layer 1/2 of sliced potatoes on top followed by half of pancetta and mushroom mixture and cheese, followed by remaining potatoes, cream an remaining pancetta and mushroom mixture and cheese and cover in foil.

Bake in preheated 350 oven until fork tender, about 45-60 minutes. Note: At end of this step you can let gratin sit at room temperature for up two 2 hours before continuing.

Remove foil and continue to cook until golden brown on top, about 15 minutes.