The next dish in my Thanksgiving dinner was not the prettiest dish but it may just have been the tastiest one! This potato gratin was inspired by a recipe that appeared in Food & Drink last year that I had just been itching to try it. Potatoes in pretty much any form have to be one of my favourite comfort foods and when you bake them until tender in a creamy cheese sauce like this you really cannot go wrong. Even though a plain old potato gratin is irresistibly addictive this recipe takes things way beyond by adding tons of pure umami and flavour with pancetta and dried porcini mushrooms. Pancetta is an Italian form of bacon and it adds a nice saltiness and an amazing crispy texture that is hidden throughout the gratin. Dried porchini mushrooms are just packed with flavour which we extract by soaking them in hot water and then using both by sprinkling the mushrooms in the gratin and adding the water they were soaked in to the creamy sauce. Of course the final component of the grain is the cheese and for this one I used a gruyere that is sprinkled both in between layers of potatoes and on top. This tasty potato gratin certainly did disappear quickly!
Pancetta and Porcini Potato Gratin
Thinly sliced potatoes baked in a creamy cheese sauce flavoured with porcini mushrooms and pancetta.
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
directions
- Soak the dried porcini mushrooms in the water for 20 minutes.
- Remove the mushrooms from the water, reserving the water, squeeze the excess water from them and coarsely chop them.
- Heat the oil in a pan over medium heat.
- Add the pancetta and saute until it starts to turn golden brown, about 4-6 minutes.
- Add the onion and saute until tender, about 5-7 minutes.
- Add the mushrooms, garlic, thyme, salt and pepper and saute for a minute and remove from heat.
- Bring the cream, milk, reserved mushroom water and nutmeg to a simmer and remove from heat.
- Pour a bit of the cream over the bottom of an 8x8x2 inch baking pan and layer 1/2 of the sliced potatoes on top followed by half of the pancetta and mushroom mixture and cheese, followed by the remaining potatoes, the cream and the remaining pancetta and mushroom mixture and cheese and cover in foil.
- Bake in a preheated 350F/180C oven until fork tender, about 45-60 minutes. Note: At the end of this step you can let the gratin sit at room temperature for up two 2 hours before continuing.
- Remove the foil and continue to cook until golden brown on top, about 15 minutes.
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cher649 says
October 13, 2011 at 10:47 pmSure looks pretty to me !! :o)
Dragon says
October 14, 2011 at 12:51 amYum!
Angie Tee says
October 14, 2011 at 4:44 amWow! This gratin looks so yummy!
Juls says
October 14, 2011 at 5:21 amPotato gratins and bakes also go down a storm in my home and, wow, this looks delicious and the idea sounds so tasty and the pictures so good I could eat it off the screen! I think I will have to make it soon!
Rosa's Yummy Yums says
October 14, 2011 at 6:11 amRxtremely scrumptious!
Cheers,
Rosa
manu says
October 14, 2011 at 6:25 amThis is a good and easy recipe! Have a nice day
Becky says
October 14, 2011 at 12:09 pmWe call them the 3P's here, (Pancetta, Porcini & Potatoes) and find them a lovely combination in chowders too. I never thought about them in a gratin. Definitely have to try it.
Emily says
October 14, 2011 at 1:23 pmThis looks UNBELIEVABLE! Yum!
Anonymous says
October 14, 2011 at 1:47 pmAbsolutely mouthwatering photo! CP
Joanne says
October 14, 2011 at 1:57 pmI don't know…all that melty cheese looks pretty gorgeous to me!
aBroad says
October 14, 2011 at 2:20 pmMy husband would be so very happy to see this dish on our table.
Come here and cook for us ? please ? 🙂
Oh, alright, I will do it myself .. besitos.
Ruth Huggins says
October 14, 2011 at 2:29 pmDefinitely trying this tonight!
Lesa says
October 14, 2011 at 2:45 pmSounds so delicious that I'll be trying it too. And you made such elegant turns on the thyme garnish! I'm a new follower and have spent loads of time looking over your older posts which are inspiring and so beautifully done.
Kathleen says
October 14, 2011 at 5:36 pmWow Kevin! This looks incredible!
Kathryn says
October 14, 2011 at 6:20 pmYou said it, boatloads of umami here! Definitely worth a go.
Lauren | Have Fork Will Eat says
October 14, 2011 at 6:53 pm…A large pool of drool has suddenly appeared on my keyboard from out of nowhere…I should get that looked at…
…Also, I'll take three, please.
Anonymous says
October 14, 2011 at 7:36 pmI like that this can be a meal with a salad rather than just a side dish…because lets face it, anytime there is potato gratin, that's all anyone wants to eat anyways
Rocky Mountain Woman says
October 14, 2011 at 8:44 pmI typically do a gruyere potato with cream for Thanksgiving, but the pancetta certainly takes it up a notch!
Foodycat says
October 14, 2011 at 9:11 pmThis looks amazing. I made a pancetta and porcini pasta bake recently, so I am totally on board with this combination of flavours! So rich and autumnal!
Kevin says
October 14, 2011 at 10:01 pmBecky: The Pancetta, porcini and potato chowder sounds good!
Foodycat: A baked pasta version would also be so good!
Kelly's Kitchen says
October 15, 2011 at 2:44 amThis looks absolutely mouthwatering! I will have to try this, if not for Thanksgiving, then oh, say, just a random weeknight dish! Delicious, thanks!
Choosy Beggar Tina says
October 15, 2011 at 4:17 pmKevin, this looks gorgeous!! I remember that recipe in F&D because it looked so good, but I also never got around to it. I might just give yours a shot instead!
Anonymous says
October 15, 2011 at 10:12 pmOoooh Kevin! what a tasty & truly appetizing & wonderful well flavoured dish!
MMMMMMMMMMMMMMMM,….Very festive indeed!
bellini says
October 16, 2011 at 12:49 pmThere is no question that I really enjoy a good potato gratin Kevin!
Ciao Chow Linda says
October 16, 2011 at 4:08 pmWow, Kevin – This sure takes potato gratin up a notch. And I've got plenty of dried porcini too.
Aggie says
October 16, 2011 at 7:16 pmYes, my mouth is watering. This sounds and looks fantastic! Would be a great side dish for entertaining and holiday meals!
Anonymous says
October 17, 2011 at 4:07 pmMust echo all the voices that have beaten me to it and say YUM! Did you eat it as a meal by itself or was it an accompaniment? I'd imagine the flavours are strong enough that it could overpower a dish it was served with?
Anonymous says
October 18, 2011 at 3:33 amThis looks super delicious. I love the combination of mushrooms and cheese–throw in potatoes and pancetta and I'm sure it's a real winner. Thanks for sharing!
Heather says
October 18, 2011 at 4:46 pmI have to try this. Loving all the Fall flavors you've been posting. Fall is my favorite time of year. I've gotten out all of my Oct. and Nov. back issues of Cooking Light so I can decide which recipes to try this year.
Since my husband and I went to Italy in the Fall a couple of years ago, I now associate Fall with certain Italian flavors like porcini mushrooms, so this gratin recipe will have me covered.
Anonymous says
October 21, 2011 at 9:22 pmLooks divine!
kita says
October 22, 2011 at 3:00 amNot the prettiest? It looks gorgeous to me – and oh so fork worthy!
Emily says
October 27, 2011 at 4:22 pmIt looks beautiful! I can't wait to try it. One question–I didn't see in the directions where we use the reserved mushroom liquid. Did you use it in this recipe or another?
Kevin says
October 28, 2011 at 11:51 amEmily: Add the reserved mushroom water in step seven along with the cream and milk. Thanks for catching that!
laparisienne says
November 11, 2011 at 12:45 amGood lord this is all of my favorite things together! Who needs turkey?
stephanie says
November 11, 2011 at 7:15 pmwhat kind of potatoes work best?
Kevin says
November 14, 2011 at 1:24 pmAnonymous: Any potatoes will work. Some things to keep in mind: Baking potatoes like russets will absorb more liquid and they will not hold their shape as well. Boiling potatoes like white potatoes will not absorb as much of the liquids and they will hold their shape better. I generally like to go with yellow potatoes like the Yukon Gold which are somewhere in the middle.
catherine11 says
March 23, 2012 at 11:49 amLoving this recipe so much. I made it at my grandma’s house. The combination of recipes goes well with each other and the taste is certainly admirable. http://www.gourmandia.ca and http://www.coffeefashion .com also have interesting recipes that you’ll surely want to try!
Niki V says
November 13, 2012 at 12:30 amI just found this recipe on Pinterest and it looks amazing! I am making it for Thanksgiving. I was wondering though– it says that after step 9 it can sit for up to two hours. It this AFTER it cooks for 60 minutes? Also, would I have to reheat it? Thanks!
Kevin says
November 18, 2012 at 3:20 pmNiki V: First you bake it for 60 minutes covered in foil and then you remove the foil and you can either continue to bake it for the 15 minutes or let it sit for up to two hour and then bake it for the final 15 minutes. I mentioned this just in case you are trying to juggle oven time and space. Enjoy!
Stephanie says
November 20, 2012 at 3:03 amThis looks amazing! I am not a mushroom fan but otherwise I am in – love the choice of cheese.
Carrie says
December 9, 2012 at 12:51 amThis was the tastiest dish on the table at Thanksgiving. I'm making it again to take to a Christmas potluck. Thanks for a great recipe!
Carrie says
December 9, 2012 at 12:51 amThis was the tastiest dish on the table at Thanksgiving. I'm making it again to take to a Christmas potluck. Thanks for a great recipe!
Him says
December 17, 2012 at 4:16 pmThis is a great recipe. I made a batch for a get together this weekend and everyone loved it. It is, like many things, even better the next day. It also makes a great breakfast dish with some eggs. I may make it with ham or bacon next time.
Cindie Molnar says
May 21, 2013 at 2:55 pmIs a 9 x 13 the correct size of baking dish to use?
kevin says
May 21, 2013 at 5:27 pmCindie Molnar: I normally use an 8x8x2 inch pan or equivalent but you could use a 9×13 inch pan and reduce the baking time a bit.
Anonymous says
November 25, 2013 at 10:54 pmCan you make this a couple of days ahead? Thanking you in advance. this looks delicious!
kevin says
November 26, 2013 at 10:04 amAnonymous: Yes, this can be made a couple of days ahead of time.
Ruby Tuesday Coupons says
December 19, 2013 at 12:41 amPotato with mushroom, so good..I wanna try this at home today. Thanks for sharing this recipe.
jlcrafts999 says
November 21, 2016 at 4:05 pmIs this something that I can make ahead and heat day of? I was thinking this would go great with a ham for Christmas dinner.
kevin says
November 21, 2016 at 6:57 pmjlcrafts999: Yes you can make this a day ahead and then reheat it! Enjoy!