Theo cooks

Potato and Pancetta Veggie Gratin

Potato and Pancetta Veggie Gratin
Preparation time:
30 minutes
Cooking time:
90 minutes

Deliciously indulgent potato gratin, with caramelised onions and crispy pancetta woven throughout served with a simple green leaf salad with balsamic vinegar to cut through the richness of the gratin. This humble recipe uses cheap ingredients to create something delicious.

  • Ingredients

    For the gratin:
    • 1kg potatoes, sliced in processor
    • 2 onions, sliced in processor
    • 1 cup of any leftover vegetables (optional)
    • 200g cubed pancetta
    • 1 clove garlic, crushed
    • 1 bay leaf
    • Few grates nutmeg
    • 2 sprigs thyme
    • 200g grated cheese (gruyere or cheddar)
    • 400ml double cream
    • 250ml whole milk
  • Method

    • Pre-heated oven 150FAN/170c

    • Add the bay leaf, thyme, milk, garlic, nutmeg and cream to a saucepan, with a pinch of salt and a few turns of black pepper and heat until it just starts to bubble, then remove from the heat and leave to steep.

    • Fry the pancetta in a hot pan with the sliced onions, and any other grated vegetables you want to use up until the pancetta is crisp and the vegetables are soft, about five minutes.

    • Use the slicing attachment on your food processor to slice all the potatoes, no need to peel. Place a third of the potatoes into the baking dish, moving them around to create an even layer, then top with half the onion pancetta mixture, a little sprinkling of cheese, a few turns of black pepper and then pour in enough warm cream to reach the top of the potatoes.

    • Repeat adding another layer using a third of the potatoes with the fried onions, cheese and cream once again. Finally, top with the remaining potatoes and pour in enough of the cream mixture to reach just under the top of the potatoes.

    • Loosely cover with foil and place into preheated oven for 1 hour. Then remove the foil, scatter over the grated cheese and return to the oven for 30 minutes or until the cheese is golden.

    • Remove from the oven and leave to rest for 20 minutes before serving with a side salad dressed with a little balsamic vinegar.

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