Creamy Pancetta and Porcini Potato Gratin – Better Than Takeout

Creamy Pancetta and Porcini Potato Gratin – The ultimate comfort food, ready in just 45 minutes. After making this many times, I’ve discovered the trick to the creamiest sauce and perfectly tender potatoes. The golden, bubbly crust will make your kitchen smell cozy and inviting. Try it with my Easy Chicken Ramen Stir Fry for a complete meal. If you love recipes like this, you’ll also enjoy Easy Chicken Ramen Stir Fry with Fresh Veggies and Hearty Irish Vegetarian Stew Recipe for Comforting Dinner.

What You'll Need for Creamy Pancetta and Porcini Potato Gratin – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lbs (900g) Yukon Gold potatoes
• 8 oz (225g) pancetta, diced
• 1 oz (30g) dried porcini mushrooms, rehydrated and chopped
• 1 cup (240ml) heavy cream
• 1 cup (115g) grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• 1 tsp (5ml) dried thyme
• 2 bay leaves
• Optional: Fresh parsley, chopped, for garnish

How to Make Creamy Pancetta and Porcini Potato Gratin – Better Than Takeout

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Thinly slice the potatoes using a mandoline slicer. You should have about 4 cups of sliced potatoes.
3. Step 3: In a large skillet, cook the diced pancetta over medium heat until crispy. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.
4. Step 4: Add the minced garlic to the skillet and cook for 1 minute, until fragrant. Add the rehydrated and chopped porcini mushrooms and cook for another 2 minutes.
5. Step 5: Stir in the heavy cream, thyme, and bay leaves. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 5 minutes, allowing the flavors to meld together.
6. Step 6: Season the sliced potatoes with salt and pepper. Layer one-third of the potatoes in the bottom of a 9×13-inch (23×33-cm) baking dish. Top with one-third of the pancetta mixture, followed by one-third of the grated Parmesan cheese. Repeat with two more layers of potatoes, pancetta mixture, and cheese.
7. Step 7: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and bubbly.
8. Step 8: Let the potato gratin rest for 10 minutes before serving. Garnish with fresh parsley and serve hot.

Storing & Reheating Creamy Pancetta and Porcini Potato Gratin – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: This dish can be made ahead of time and reheated in the oven or microwave.

Freezing Creamy Pancetta and Porcini Potato Gratin – Better Than Takeout

Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a preheated 350°F (180°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 splash of milk to prevent the potatoes from drying out.

Recipe Notes

• Chef tip: For an even creamier gratin, you can thinly slice an onion and layer it with the potatoes. The onion will add extra flavor and moisture to the dish.
• Best substitution: Bacon can be substituted for pancetta if needed.
• Make-ahead: This dish can be made ahead of time and reheated in the oven or microwave.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your potato gratin turns out watery, try adding a tablespoon of cornstarch to the cream mixture before layering. This will help thicken the sauce.

Creamy Pancetta and Porcini Potato Gratin – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

45 mins

⏳

Total

60 mins

🍽

Serves

6-8 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 lbs (900g) Yukon Gold potatoes
• 8 oz (225g) pancetta, diced
• 1 oz (30g) dried porcini mushrooms, rehydrated and chopped
• 1 cup (240ml) heavy cream
• 1 cup (115g) grated Parmesan cheese
• 2 cloves garlic, minced

Seasonings

• Salt and freshly ground black pepper, to taste
• 1 tsp (5ml) dried thyme
• 2 bay leaves

Optional Toppings

• Fresh parsley, chopped, for garnish

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Thinly slice the potatoes using a mandoline slicer. You should have about 4 cups of sliced potatoes.
3. Step 3: In a large skillet, cook the diced pancetta over medium heat until crispy. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.
4. Step 4: Add the minced garlic to the skillet and cook for 1 minute, until fragrant. Add the rehydrated and chopped porcini mushrooms and cook for another 2 minutes.
5. Step 5: Stir in the heavy cream, thyme, and bay leaves. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 5 minutes, allowing the flavors to meld together.
6. Step 6: Season the sliced potatoes with salt and pepper. Layer one-third of the potatoes in the bottom of a 9×13-inch (23×33-cm) baking dish. Top with one-third of the pancetta mixture, followed by one-third of the grated Parmesan cheese. Repeat with two more layers of potatoes, pancetta mixture, and cheese.
7. Step 7: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and bubbly.
8. Step 8: Let the potato gratin rest for 10 minutes before serving. Garnish with fresh parsley and serve hot.

Notes

• Chef tip: For an even creamier gratin, you can thinly slice an onion and layer it with the potatoes. The onion will add extra flavor and moisture to the dish.
• Best substitution: Bacon can be substituted for pancetta if needed.
• Make-ahead: This dish can be made ahead of time and reheated in the oven or microwave.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your potato gratin turns out watery, try adding a tablespoon of cornstarch to the cream mixture before layering. This will help thicken the sauce.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Oven reheat: Reheat in a preheated 350°F (180°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 splash of milk to prevent the potatoes from drying out.
• Make ahead: This dish can be made ahead of time and reheated in the oven or microwave.

Nutrition Per Serving

• Calories: 410
• Protein: 14g
• Fat: 28g
• Carbs: 34g
• Fiber: 4g
• Sugar: 3g
• Sodium: 840mg
• Cholesterol: 95mg
• Sat. Fat: 16g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Pancetta and Porcini Potato Gratin – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Creamy Pancetta and Porcini Potato Gratin – Better Than Takeout 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!