Creamy Pancetta and Porcini Potato Gratin – Better Than Takeout

Creamy Pancetta and Porcini Potato Gratin is the ultimate side dish that’s better than takeout and ready in just 45 minutes. After making this many times, I’ve discovered the trick to the creamiest, most comforting potato gratin you’ve ever tasted. If you love recipes like this, you’ll also enjoy Refreshing Pineapple Margarita Mocktail Recipe and Easy Stuffed Grape Leaves with Lemon Rice and Herbs.

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 russet potatoes
• 8 oz pancetta
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup grated Gruyere cheese
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp fresh thyme leaves
• 1 oz dried porcini mushrooms, rehydrated and chopped
• Optional: Fresh parsley, chopped
• Optional: Extra grated Parmesan cheese

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

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: Using a mandoline slicer, slice the potatoes into 1/8-inch rounds and set aside.
3. Step 3: In a large skillet, cook the pancetta over medium heat until crispy. Remove the pancetta with a slotted spoon and set aside, leaving the grease in the skillet.
4. Step 4: Add the garlic to the skillet and cook for 1 minute. Add the heavy cream, Parmesan cheese, Gruyere cheese, salt, pepper, thyme, and porcini mushrooms. Stir until the cheese is melted and the mixture is smooth. Remove from heat and set aside.
5. Step 5: In a 9×13-inch baking dish, arrange a layer of potatoes on the bottom. Pour 1/3 of the cream mixture over the potatoes. Repeat with two more layers of potatoes and cream mixture. Top with the crispy pancetta.
6. Step 6: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
7. Step 7: Let the potato gratin rest for 10 minutes before serving. Garnish with fresh parsley and extra grated Parmesan cheese, if desired.

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: The potato gratin can be assembled up to 1 day ahead. Store in the refrigerator until ready to bake.

Freezing Creamy Pancetta and Porcini Potato Gratin – Better Than Takeout

Freeze the unbaked potato gratin for up to 2 months. Thaw overnight in the refrigerator before baking.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through. The texture may be slightly different.

Recipe Notes

• Chef tip: For a vegetarian version, omit the pancetta and use vegetable broth instead of chicken broth.
• Best substitution: You can substitute the heavy cream with milk for a lighter version.
• Make-ahead: The potato gratin can be assembled up to 1 day ahead. Store in the refrigerator until ready to bake.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the top of the potato gratin is browning too quickly, cover it loosely with foil.

Creamy Pancetta and Porcini Potato Gratin – Better Than Takeout

⏱

Prep

20 minutes

🍳

Cook

45 minutes

⏳

Total

1 hour 5 minutes

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 lbs russet potatoes
• 8 oz pancetta
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup grated Gruyere cheese

Seasonings

• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp fresh thyme leaves
• 1 oz dried porcini mushrooms, rehydrated and chopped

Optional Toppings

• Fresh parsley, chopped
• Extra grated Parmesan cheese

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: Using a mandoline slicer, slice the potatoes into 1/8-inch rounds and set aside.
3. Step 3: In a large skillet, cook the pancetta over medium heat until crispy. Remove the pancetta with a slotted spoon and set aside, leaving the grease in the skillet.
4. Step 4: Add the garlic to the skillet and cook for 1 minute. Add the heavy cream, Parmesan cheese, Gruyere cheese, salt, pepper, thyme, and porcini mushrooms. Stir until the cheese is melted and the mixture is smooth. Remove from heat and set aside.
5. Step 5: In a 9×13-inch baking dish, arrange a layer of potatoes on the bottom. Pour 1/3 of the cream mixture over the potatoes. Repeat with two more layers of potatoes and cream mixture. Top with the crispy pancetta.
6. Step 6: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
7. Step 7: Let the potato gratin rest for 10 minutes before serving. Garnish with fresh parsley and extra grated Parmesan cheese, if desired.

Notes

• Chef tip: For a vegetarian version, omit the pancetta and use vegetable broth instead of chicken broth.
• Best substitution: You can substitute the heavy cream with milk for a lighter version.
• Make-ahead: The potato gratin can be assembled up to 1 day ahead. Store in the refrigerator until ready to bake.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the top of the potato gratin is browning too quickly, cover it loosely with foil.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freeze the unbaked potato gratin for up to 2 months. Thaw overnight in the refrigerator before baking.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through. The texture may be slightly different.
• Make ahead: The potato gratin can be assembled up to 1 day ahead. Store in the refrigerator until ready to bake.

Nutrition Per Serving

• Calories: 480
• Protein: 18g
• Fat: 32g
• Carbs: 38g
• Fiber: 3g
• Sugar: 4g
• Sodium: 1200mg
• Cholesterol: 105mg
• Sat. Fat: 19g

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!