Potato and Pancetta Gratin…

“I love that potatoes are such a blank slate…

they that can be dressed up in so many different guises.”

-Jamie Oliver

In its simplest form, sliced potato with seasoned cream makes a great side dish, but with a few inspiring additions,

you can create a sumptuous supper…


Can’t wait to get started!


Slicing thinly will be so much easier with a mandolin, but watch your fingertips!


I used waxy Charlotte potatoes and kept the skin on.


  • 600g potatoes
  • 2 clove garlic
  • 6-8 slices of pancetta
  • 100ml milk
  • 300ml double cream
  • 100g Gruyère cheese grated
  • 2 tbs olive oil
  • Butter to grease
  • 2 tsp fresh thyme leaves
  • Grinding of sea salt and black pepper to season


Crisp up the pancetta to add between the layers of potatoes.


Par-cook the potato slices in the milk and cream infusion.


Assemble in a well buttered dish, one layer at a time, finishing with the grated Gruyère .

  1. Preheat oven to 200ºC (180º for fan assisted ovens)/ 400ºF/ Gas Mark 6.
  2. Grease a large baking dish, or two small ones, with butter.
  3. Heat the oil in a pan, sauté the pancetta until crisp, then remove and lay aside.
  4. Pour off the excess oil, add the minced garlic and thyme, then cook for a minute.
  5. Next stir in the cream and milk on a medium heat to infuse with flavour.
  6. Season to taste, add the sliced potatoes, turn down the heat and simmer gently for 10 minutes.
  7. Carefully lift and overlap the potatoes in the base of the buttered dish, lay on some crispy pancetta, cover with infused cream, then sprinkle on some grated cheese.
  8. Repeat the the layers once or twice more depending on the depth of your dish.
  9. Cover with foil and bake for 30 minutes.
  10. Remove the foil and return to the oven for 10 minutes till bubbling and golden.
  11. Rest for 10 minutes before serving.


This is rich and a little decadent, but I reckon we’re worth it, don’t you?

Time for supper,


15 thoughts on “Potato and Pancetta Gratin…

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