Creamy Pancetta and Porcini Potato Gratin – Better Than Takeout

Creamy Pancetta and Porcini Potato Gratin is the ultimate comfort side dish. After making this many times, I’ve discovered the trick to a creamy, perfectly cooked potato gratin every time. The golden, bubbly top and creamy, tender potatoes will make your family beg for this better-than-takeout side. If you love recipes like this, you’ll also enjoy Refreshing Strawberry Mint Lemonade Recipe for Summer and High Protein Mango Greek Yogurt Popsicles for Summer.

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 (900g) Yukon Gold potatoes
• 8 oz (225g) pancetta, diced
• 1 cup (100g) dried porcini mushrooms
• 2 cups (480ml) heavy cream
• 1 tsp (5ml) salt
• 1/2 tsp (2.5ml) black pepper
• 2 cloves garlic, minced
• 1/4 cup (15g) grated Parmesan cheese
• Optional: Fresh thyme leaves, for garnish
• Optional: Extra grated Parmesan cheese, for serving

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: Soak the porcini mushrooms in 1 cup (240ml) of hot water for 20 minutes. Drain, reserving the liquid.
3. Step 3: In a large skillet, cook the pancetta over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the grease in the pan.
4. Step 4: Add the sliced potatoes to the skillet, coating them in the pancetta grease. Cook for 5 minutes, until lightly browned.
5. Step 5: In a blender, combine the reserved mushroom liquid, heavy cream, salt, pepper, and garlic. Blend until smooth.
6. Step 6: Transfer the potatoes to a greased 9×13-inch (23×33-cm) baking dish. Pour the cream mixture over the potatoes. Top with the crispy pancetta and grated Parmesan cheese.
7. Step 7: Bake for 45-55 minutes, or until the potatoes are tender and the top is golden and bubbly.
8. Step 8: Let rest for 10 minutes before serving. Garnish with fresh thyme leaves and extra grated Parmesan cheese.

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 fridge for up to 4 days. Make-ahead tip: Assemble the gratin, but don't bake. Cover and refrigerate for up to 24 hours. Bake as directed, adding 10-15 minutes to the cooking time.

Freezing Creamy Pancetta and Porcini Potato Gratin – Better Than Takeout

Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, then crisp under the broiler for 2-3 minutes.

Recipe Notes

• Chef tip: Soaking the porcini mushrooms in hot water helps to rehydrate them and infuse the cream mixture with their rich flavor.
• Best substitution: If you can't find porcini mushrooms, use a mix of dried shiitake and porcini mushrooms.
• Make-ahead: Assemble the gratin, but don't bake. Cover and refrigerate for up to 24 hours. Bake as directed, adding 10-15 minutes to the cooking time.
• Scaling: This recipe can be halved or doubled to serve more or fewer people.
• Troubleshooting: If the top isn't browning, broil it for 2-3 minutes. Watch closely to prevent burning.

Creamy Pancetta and Porcini Potato Gratin – Better Than Takeout

⏱

Prep

30 mins

🍳

Cook

50 mins

⏳

Total

1 hr 20 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 lbs (900g) Yukon Gold potatoes
• 8 oz (225g) pancetta, diced
• 1 cup (100g) dried porcini mushrooms
• 2 cups (480ml) heavy cream

Seasonings

• 1 tsp (5ml) salt
• 1/2 tsp (2.5ml) black pepper
• 2 cloves garlic, minced
• 1/4 cup (15g) grated Parmesan cheese

Optional Toppings

• Fresh thyme leaves, for garnish
• Extra grated Parmesan cheese, for serving

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Soak the porcini mushrooms in 1 cup (240ml) of hot water for 20 minutes. Drain, reserving the liquid.
3. Step 3: In a large skillet, cook the pancetta over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the grease in the pan.
4. Step 4: Add the sliced potatoes to the skillet, coating them in the pancetta grease. Cook for 5 minutes, until lightly browned.
5. Step 5: In a blender, combine the reserved mushroom liquid, heavy cream, salt, pepper, and garlic. Blend until smooth.
6. Step 6: Transfer the potatoes to a greased 9×13-inch (23×33-cm) baking dish. Pour the cream mixture over the potatoes. Top with the crispy pancetta and grated Parmesan cheese.
7. Step 7: Bake for 45-55 minutes, or until the potatoes are tender and the top is golden and bubbly.
8. Step 8: Let rest for 10 minutes before serving. Garnish with fresh thyme leaves and extra grated Parmesan cheese.

Notes

• Chef tip: Soaking the porcini mushrooms in hot water helps to rehydrate them and infuse the cream mixture with their rich flavor.
• Best substitution: If you can't find porcini mushrooms, use a mix of dried shiitake and porcini mushrooms.
• Make-ahead: Assemble the gratin, but don't bake. Cover and refrigerate for up to 24 hours. Bake as directed, adding 10-15 minutes to the cooking time.
• Scaling: This recipe can be halved or doubled to serve more or fewer people.
• Troubleshooting: If the top isn't browning, broil it for 2-3 minutes. Watch closely to prevent burning.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a 350°F (175°C) oven for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, then crisp under the broiler for 2-3 minutes.
• Make ahead: Assemble the gratin, but don't bake. Cover and refrigerate for up to 24 hours. Bake as directed, adding 10-15 minutes to the cooking time.

Nutrition Per Serving

• Calories: 450
• Protein: 12g
• Fat: 32g
• Carbs: 35g
• Fiber: 4g
• Sugar: 4g
• Sodium: 800mg
• Cholesterol: 120mg
• 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!