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Perfect Scalloped Potatoes with Gruyère and Crispy Pancetta

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A creamy, comforting scalloped potato dish layered with nutty Gruyère cheese and crispy pancetta, perfect for Easter or any holiday gathering.

Ingredients

Scale
  • 2 pounds Yukon Gold or Russet potatoes, thinly sliced (about 900g)
  • 1 ½ cups shredded Gruyère cheese (about 170g)
  • 4 ounces diced pancetta, cooked until crispy (about 115g)
  • 1 ½ cups heavy cream (360ml)
  • ½ cup whole milk (120ml)
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter, melted (45g)
  • 2 tablespoons all-purpose flour (16g)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon fresh thyme, chopped (optional)
  • A pinch of nutmeg

Instructions

  1. Heat a skillet over medium heat and cook the diced pancetta for 5-7 minutes, stirring occasionally, until golden and crispy. Use a slotted spoon to transfer pancetta to a paper towel-lined plate. Keep the rendered fat in the pan.
  2. Rinse and peel the potatoes, then slice them very thin (about 1/8-inch or 3 mm thick) using a mandoline or sharp knife.
  3. In a medium saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux, whisking constantly to avoid lumps.
  4. Slowly add the cream and milk, whisking continuously until the mixture thickens slightly, about 5 minutes. Add minced garlic, a pinch of nutmeg, salt, and pepper to taste. Remove from heat.
  5. Preheat oven to 350°F (175°C). Spread a thin layer of the sauce on the bottom of a 9×13-inch baking dish.
  6. Arrange a layer of potato slices over the sauce, slightly overlapping. Sprinkle a third of the grated Gruyère and a third of the crispy pancetta over the potatoes.
  7. Repeat layering two more times, ending with cheese on top.
  8. Cover the dish tightly with foil and bake for 45 minutes.
  9. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
  10. Let the scalloped potatoes sit for 10 minutes to set up and cool slightly before serving.

Notes

Slice potatoes evenly about 1/8 inch thick for even cooking. Render pancetta separately to achieve crispiness. Whisk sauce constantly to avoid lumps. Let dish rest after baking for better slicing. Broil 2-3 minutes at the end for extra golden top if desired. Can substitute bacon for pancetta or use dairy-free milk alternatives.

Nutrition

Keywords: scalloped potatoes, Gruyère, pancetta, Easter recipe, creamy potatoes, holiday side dish, comfort food

Find it online: https://eliplate.com/perfect-scalloped-potatoes-with-gruy-e-re-and-crispy-pancetta-easy-easter-recipe/