Potato gratin

By GialloZafferano · 90 min

Ingredients

Instructions

1. Finely slice the onions. Cut the pancetta into cubes and cook in a pan for 5 minutes. Add all the onions and cook for about 10 minutes.
2. Add a few cubes of butter and all the herbs, deglaze with the white wine and cook for another 2 minutes.
3. Slice the potatoes very thinly on the thinnest setting of a mandoline. Cut each slice with a smaller round cutter.
4. Cut the soft cheese into pieces.
5. Grease a 28 cm pan with softened butter. Arrange a layer of potatoes very close together, season with salt and pepper, then add onions, soft cheese, Parmigiano Reggiano and a little cream. Repeat for at least three layers.
6. Arrange the final potato layer carefully, season, and finish with all the Parmigiano.
7. Cover with parchment paper and foil, then bake at 360°F (182°C) for 1 hour.
8. Remove the parchment and foil, raise the oven to 430°F (221°C) and bake another 30 minutes until a deep golden crust forms.
9. Let rest for 10-20 minutes before serving.

Summarized from GialloZafferano's video. Watch it for the details.

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