Creamy Pancetta and Porcini Potato Gratin
Creamy Pancetta Porcini Potato Gratin is the ultimate side dish, with crispy, golden layers of potatoes in a rich, savory sauce. After making this many times, I’ve perfected the technique for a creamy, comforting gratin that’s better than takeout. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Southern Peas and Dumplings Recipe for Dinner and Crispy Southern Hushpuppies Recipe for Easy Dinner Sides.
Why This Creamy Pancetta and Porcini Potato Gratin Is Pure Comfort
- Golden, crispy layers of potatoes
- Rich, savory sauce with pancetta and porcini
- Easy to make and better than takeout
- Perfect for holidays and special occasions
What You'll Need for Creamy Pancetta and Porcini Potato Gratin
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 lbs russet potatoes
- 8 oz pancetta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried sage
- Optional: Fresh parsley, chopped
- Optional: Grated Parmesan cheese, for topping
đź“ť Ingredient Notes
- Pancetta: You can substitute bacon if pancetta is not available.
đź›’ Tools & Equipment I Recommend
- Mandoline Slicer — Ensures even, thin potato slices for perfect layers. → See on Amazon
- Baking Dish — A deep dish ensures even cooking and prevents the gratin from spilling over. → See on Amazon
How to Make Creamy Pancetta and Porcini Potato Gratin
- Prepare the potatoes: Peel and thinly slice the potatoes using a mandoline slicer. Soak them in cold water for 10 minutes to remove excess starch.
- Cook the pancetta: In a large skillet, cook the pancetta over medium heat until crispy. Remove from heat and set aside, but keep the drippings.
- Sauté the garlic: In the same skillet with the pancetta drippings, sauté the minced garlic over medium heat until fragrant.
- Make the sauce: Stir in the heavy cream, salt, pepper, thyme, rosemary, and sage. Simmer for 5 minutes.
- Assemble the gratin: Preheat the oven to 375°F (190°C). In a deep baking dish, layer the potatoes, pour the sauce over them, and sprinkle with grated Parmesan cheese. Repeat layers until all potatoes and sauce are used up.
- Bake the gratin: Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and crispy.
- Serve: Let the gratin rest for 10 minutes before serving. Garnish with fresh parsley and additional grated Parmesan cheese if desired.
Cook's Tips for Perfect Creamy Pancetta and Porcini Potato Gratin
- : Use a mandoline slicer for even, thin potato slices.
- Common mistake and fix: Don't overcook the potatoes in the oven. They should still be slightly firm when you remove the foil. They'll continue to cook in the residual heat.
- : For a richer flavor, use heavy cream instead of milk.
- : Make ahead: Assemble the gratin up to a day ahead. Store in the fridge, then bake as directed.
Storing & Reheating Creamy Pancetta and Porcini Potato Gratin
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: Assemble the gratin up to a day ahead. Store in the fridge, then bake as directed.
Freezing Creamy Pancetta and Porcini Potato Gratin
Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a preheated 350°F (175°C) oven for 15-20 minutes or until heated through. Microwave: Reheat individual portions in the microwave for 1-2 minutes or until heated through. Add a little cream or milk to prevent drying out.
Recipe Notes
- Chef tip: For a vegetarian version, omit the pancetta and use olive oil instead. Add some sautéed mushrooms for extra flavor.
- Best substitution: You can substitute heavy cream with a mixture of equal parts milk and sour cream for a lighter version.
- Make-ahead: Assemble the gratin up to a day ahead. Store in the fridge, then bake as directed.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the top of the gratin is browning too quickly, cover it loosely with foil.
Want to level up this recipe?
Digital Meat Thermometer — Ensures perfectly cooked potatoes every time. → Check price on Amazon
Creamy Pancetta and Porcini Potato Gratin
Ingredients
Main Ingredients
- 2 lbs russet potatoes
- 8 oz pancetta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
Seasonings
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried sage
Optional Toppings
- Fresh parsley, chopped
- Grated Parmesan cheese, for topping
Instructions
- Prepare the potatoes: Peel and thinly slice the potatoes using a mandoline slicer. Soak them in cold water for 10 minutes to remove excess starch.
- Cook the pancetta: In a large skillet, cook the pancetta over medium heat until crispy. Remove from heat and set aside, but keep the drippings.
- Sauté the garlic: In the same skillet with the pancetta drippings, sauté the minced garlic over medium heat until fragrant.
- Make the sauce: Stir in the heavy cream, salt, pepper, thyme, rosemary, and sage. Simmer for 5 minutes.
- Assemble the gratin: Preheat the oven to 375°F (190°C). In a deep baking dish, layer the potatoes, pour the sauce over them, and sprinkle with grated Parmesan cheese. Repeat layers until all potatoes and sauce are used up.
- Bake the gratin: Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and crispy.
- Serve: Let the gratin rest for 10 minutes before serving. Garnish with fresh parsley and additional grated Parmesan cheese if desired.
Notes
- Chef tip: For a vegetarian version, omit the pancetta and use olive oil instead. Add some sautéed mushrooms for extra flavor.
- Best substitution: You can substitute heavy cream with a mixture of equal parts milk and sour cream for a lighter version.
- Make-ahead: Assemble the gratin up to a day ahead. Store in the fridge, then bake as directed.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the top of the gratin is browning too quickly, cover it loosely with foil.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a preheated 350°F (175°C) oven for 15-20 minutes or until heated through.
- Microwave reheat: Reheat individual portions in the microwave for 1-2 minutes or until heated through. Add a little cream or milk to prevent drying out.
- Make ahead: Assemble the gratin up to a day ahead. Store in the fridge, then bake as directed.
Nutrition Per Serving
- Calories: 450
- Protein: 15g
- Fat: 28g
- Carbs: 40g
- Fiber: 4g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 70mg
- Sat. Fat: 16g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Pancetta and Porcini Potato Gratin FAQs
Yes, you can assemble the gratin up to a day ahead. Store it in the fridge, then bake as directed.
Overcooking can dry out the gratin. Make sure to remove it from the oven when the potatoes are still slightly firm. They'll continue to cook in the residual heat.
Yes, you can freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
While you can't make the entire gratin in the air fryer, you can crisp up the top layer after baking in the oven. Air fry at 375°F (190°C) for 5-10 minutes or until crispy.
You can substitute bacon if pancetta is not available.
A Warm Final Note
I can’t wait for you to try Creamy Pancetta and Porcini Potato Gratin and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
