Creamy Pancetta and Porcini Potato Gratin – Better Than Takeout

Creamy Pancetta and Porcini Potato Gratin is the ultimate comfort food side dish. After making this many times, I’ve discovered the secret to the creamiest, crispiest top. You’ll love the rich, indulgent flavors and the ease of preparation. The warm, inviting aroma will fill your home and make your family beg for seconds. Keep reading for my best tips, or jump straight to the recipe card. If you love recipes like this, you’ll also enjoy Creamy Jalapeno Popper Corn Casserole Recipe and Sweet and Spicy Pickle Slaw Recipe for Quick Dinners.

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 Yukon Gold potatoes
• 8 oz pancetta, diced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 oz dried porcini mushrooms, rehydrated and chopped
• Salt and freshly ground black pepper, to taste
• 2 cloves garlic, minced
• 2 sprigs fresh thyme, leaves picked
• Optional: Fresh parsley, chopped, for garnish

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

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Thinly slice the potatoes using a mandoline slicer. You should have about 4 cups of sliced potatoes.
3. Step 3: In a large skillet, cook the diced pancetta over medium heat until crispy. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.
4. Step 4: Add the minced garlic to the skillet and cook for 1 minute. Add the sliced potatoes and cook for 5 minutes, stirring occasionally.
5. Step 5: In a medium bowl, whisk together the heavy cream, grated Parmesan cheese, salt, and black pepper. Stir in the rehydrated porcini mushrooms and thyme leaves.
6. Step 6: Spread half of the cooked potatoes in the bottom of a 9×13-inch baking dish. Top with half of the crispy pancetta. Pour half of the cream mixture evenly over the potatoes and pancetta. Repeat with the remaining potatoes, pancetta, and cream mixture.
7. Step 7: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
8. Step 8: Let the potato gratin rest for 10 minutes before serving. Garnish with fresh parsley and serve warm.

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: Assemble the potato gratin up to a day ahead. Store in the refrigerator and bake as directed before serving.

Freezing Creamy Pancetta and Porcini Potato Gratin – Better Than Takeout

Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 15-20 minutes or until warmed through. Microwave: Reheat in the microwave for 2-3 minutes or until warmed through. Add a splash of cream to prevent drying out.

Recipe Notes

• Chef tip: For a quicker version, use a bag of frozen, pre-sliced potatoes.
• Best substitution: Substitute the pancetta with bacon for a similar flavor profile.
• Make-ahead: Assemble the potato gratin up to a day ahead. Store in the refrigerator and bake as directed before serving.
• Scaling: This recipe can be halved or doubled depending on your needs.
• Troubleshooting: If your potato gratin is watery, it's likely because the potatoes released too much starch. To fix this, drain the potatoes after cooking and before assembling the gratin.

Creamy Pancetta and Porcini Potato Gratin – Better Than Takeout

⏱

Prep

30 mins

🍳

Cook

45 mins

⏳

Total

1 hr 15 mins

🍽

Serves

8 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 lbs Yukon Gold potatoes
• 8 oz pancetta, diced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 oz dried porcini mushrooms, rehydrated and chopped

Seasonings

• Salt and freshly ground black pepper, to taste
• 2 cloves garlic, minced
• 2 sprigs fresh thyme, leaves picked

Optional Toppings

• Fresh parsley, chopped, for garnish

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Thinly slice the potatoes using a mandoline slicer. You should have about 4 cups of sliced potatoes.
3. Step 3: In a large skillet, cook the diced pancetta over medium heat until crispy. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.
4. Step 4: Add the minced garlic to the skillet and cook for 1 minute. Add the sliced potatoes and cook for 5 minutes, stirring occasionally.
5. Step 5: In a medium bowl, whisk together the heavy cream, grated Parmesan cheese, salt, and black pepper. Stir in the rehydrated porcini mushrooms and thyme leaves.
6. Step 6: Spread half of the cooked potatoes in the bottom of a 9×13-inch baking dish. Top with half of the crispy pancetta. Pour half of the cream mixture evenly over the potatoes and pancetta. Repeat with the remaining potatoes, pancetta, and cream mixture.
7. Step 7: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
8. Step 8: Let the potato gratin rest for 10 minutes before serving. Garnish with fresh parsley and serve warm.

Notes

• Chef tip: For a quicker version, use a bag of frozen, pre-sliced potatoes.
• Best substitution: Substitute the pancetta with bacon for a similar flavor profile.
• Make-ahead: Assemble the potato gratin up to a day ahead. Store in the refrigerator and bake as directed before serving.
• Scaling: This recipe can be halved or doubled depending on your needs.
• Troubleshooting: If your potato gratin is watery, it's likely because the potatoes released too much starch. To fix this, drain the potatoes after cooking and before assembling the gratin.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Oven reheat: Reheat in a 350°F (175°C) oven for 15-20 minutes or until warmed through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes or until warmed through. Add a splash of cream to prevent drying out.
• Make ahead: Assemble the potato gratin up to a day ahead. Store in the refrigerator and bake as directed before serving.

Nutrition Per Serving

• Calories: 420
• Protein: 12g
• Fat: 28g
• Carbs: 35g
• Fiber: 4g
• Sugar: 3g
• Sodium: 850mg
• Cholesterol: 90mg
• Sat. Fat: 16g

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!