Potato Leek Gratin with Cheddar and Pancetta
Creamy, buttery yellow potatoes and mild leeks combine with sharp cheddar and pancetta in this rich and cheesy potato leek gratin.
Servings 8 servings
Ingredients
- 4 oz pancetta, diced
- 6 leeks, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp chopped fresh thyme, or 1 tsp dried
- 2 tsp dijon mustard
- 2 tbsp brandy
- 2 lb (about 6 medium) yellow potatoes, thinly sliced
- 1 cup half and half
- 6 oz cheddar cheese, shredded
- kosher salt and freshly ground black pepper, to taste
- 1/4 cup shredded parmesan cheese
Instructions
- Preheat oven to 400F. Grease a large (approx. 13x9) casserole dish with olive oil.
- Put a large skillet over medium heat. Add the pancetta and cook until it's browned and much of the fat has rendered out. 5-6 minutes. Add the leeks and a sprinkle of kosher salt and cook until soft and just turning golden, 7 minutes. Add the garlic, thyme, and mustard and cook for 1 minute. Then add the brandy, bring to a boil and cook for about 30 seconds.
- Layer all of the ingredients in the prepare casserole dish. Start with 1/3 of the potatoes and layer them evenly on the bottom. Top with 1/2 of the leek mixture, then half of the cheddar cheese and half and half. Sprinkle with salt and pepper. Follow with another 1/3 of the potatoes and the rest of the leeks, cheddar, and half and half. Sprinkle again with salt and pepper. Finish with the remaining potatoes and top it all off with the parmesan cheese.
- Cover the casserole dish with foil and bake for 50 minutes, or until tender when pierced with a knife. Then uncover the dish and bake for 15 minutes more to brown the top.
- Let the gratin rest for 10-15 minutes and then serve.
Notes
- Slicing the potatoes: I used my mandoline to cut the potatoes into 2 mm slices.
- Half and half: You can switch to all whole milk for a leaner gratin or to all cream for a rich, holiday gratin.
- I like to add a few extra thyme leaves to the top of the gratin. It is not strictly necessary but I think it looks nice.