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Potatoes + good cheese + smoked pancetta… you can never go wrong! 😎 This gratin is on another level—maybe the best you can ever make at home. Can you believe it? 😍
🍽 Ingredients for 4/6 people (28cm diameter pan):
- 2kg of potatoes (Slice them effortlessly with this top-rated mandoline slicer)
- 2 large sweet onions
- 200g of smoked pancetta
- 1/2 glass of white wine (Serve the rest with your meal in this elegant wine glass set)
- 40g of Parmigiano Reggiano (Shred it like a pro with this durable cheese grater)
- 30ml of heavy cream
- Mixed herbs (sage, thyme, rosemary) (Fresh or dried—try this organic herb set)
- Butter qb
🔥 Preparation:
1️⃣ Prepping the Base:
- Finely slice the onions and chop the pancetta into cubes.
- Heat a non-stick frying pan and cook the pancetta for 5 minutes.
- Add the onions, cook for about 10 minutes, then add a few cubes of butter and the herbs.
- Deglaze with white wine and let it cook for 2 minutes.
2️⃣ Slicing the Potatoes:
- Use a precision mandoline slicer to get uniform, thin slices.
- For a perfect shape, use a round cutter for even cooking.
3️⃣ Layering & Baking:
- Grease a baking dish with softened butter.
- Layer the potatoes, season with salt and pepper, then add the onions.
- Add slices of soft cheese, then top with Parmigiano Reggiano and a drizzle of heavy cream.
- Repeat at least three times, shaping the last layer neatly.
4️⃣ Baking:
- Cover with parchment paper and aluminum foil (grab this baking essentials set).
- Bake at 360°F for 1 hour, then remove the foil and bake at 430°F for 30 minutes until the top is perfectly crispy.
5️⃣ Serving:
- Let it rest for 10-20 minutes before serving. Enjoy this creamy, cheesy perfection!
