Creamy Pancetta and Porcini Potato Gratin Recipe

This creamy Pancetta and Porcini Potato Gratin is the ultimate side dish, ready to steal the show at your holiday dinner. After making this many times, I’ve discovered the trick to perfectly creamy, golden potatoes every time. The warm, comforting aroma of this dish will make your home feel cozy and inviting. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Baked Lemon Pepper Chicken Breasts and Easy Zuppa Toscana Casserole Recipe for Comfort Dinner.

What You'll Need for Creamy Pancetta and Porcini Potato Gratin Recipe

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 oz (30g) dried porcini mushrooms
• 1 cup (240ml) heavy cream
• 1 cup (240ml) whole milk
• 2 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• 1/2 tsp (2.5ml) ground nutmeg
• 2 tbsp (30ml) fresh chives, chopped
• Optional: Grated Parmesan cheese, for topping

How to Make Creamy Pancetta and Porcini Potato Gratin Recipe

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Soak dried porcini mushrooms in 1 cup (240ml) of hot water for 10 minutes. Strain and reserve the liquid.
3. Step 3: In a large skillet, cook diced pancetta over medium heat until crispy. Remove from heat and set aside, reserving the rendered fat.
4. Step 4: Using a mandoline slicer or sharp knife, slice potatoes into 1/8-inch rounds. You should have about 2 lbs (900g) of sliced potatoes.
5. Step 5: In a large bowl, combine heavy cream, milk, minced garlic, reserved porcini soaking liquid, salt, pepper, and nutmeg. Stir in the cooked pancetta and sliced potatoes, ensuring they are well coated.
6. Step 6: Transfer the potato mixture into a greased 9×13-inch (23×33-cm) baking dish. Cover tightly with aluminum foil.
7. Step 7: Bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and bubbly.
8. Step 8: Let the gratin rest for 5 minutes before serving. Top with chopped chives and grated Parmesan cheese, if desired.

Storing & Reheating Creamy Pancetta and Porcini Potato Gratin Recipe

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: This dish can be assembled up to 24 hours in advance. Store in the refrigerator until ready to bake.

Freezing Creamy Pancetta and Porcini Potato Gratin Recipe

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 (180°C) oven for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through. Add a splash of milk to prevent drying out.

Recipe Notes

• Chef tip: For a vegetarian version, omit the pancetta and use vegetable broth instead of the porcini soaking liquid.
• Best substitution: Substitute heavy cream with a mixture of half-and-half and sour cream for a lighter gratin.
• Make-ahead: This recipe can be made ahead and reheated as needed.
• Scaling: This recipe can easily be doubled or halved to suit your needs.
• Troubleshooting: If the gratin is not browning, broil it for 2-3 minutes before serving.

Creamy Pancetta and Porcini Potato Gratin Recipe

⏱

Prep

45 min

🍳

Cook

1 hr

⏳

Total

1 hr 45 min

🍽

Serves

8 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 lbs (900g) Yukon Gold potatoes
• 8 oz (225g) pancetta, diced
• 1 oz (30g) dried porcini mushrooms
• 1 cup (240ml) heavy cream
• 1 cup (240ml) whole milk
• 2 cloves garlic, minced

Seasonings

• Salt and freshly ground black pepper, to taste
• 1/2 tsp (2.5ml) ground nutmeg
• 2 tbsp (30ml) fresh chives, chopped

Optional Toppings

• Grated Parmesan cheese, for topping

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Soak dried porcini mushrooms in 1 cup (240ml) of hot water for 10 minutes. Strain and reserve the liquid.
3. Step 3: In a large skillet, cook diced pancetta over medium heat until crispy. Remove from heat and set aside, reserving the rendered fat.
4. Step 4: Using a mandoline slicer or sharp knife, slice potatoes into 1/8-inch rounds. You should have about 2 lbs (900g) of sliced potatoes.
5. Step 5: In a large bowl, combine heavy cream, milk, minced garlic, reserved porcini soaking liquid, salt, pepper, and nutmeg. Stir in the cooked pancetta and sliced potatoes, ensuring they are well coated.
6. Step 6: Transfer the potato mixture into a greased 9×13-inch (23×33-cm) baking dish. Cover tightly with aluminum foil.
7. Step 7: Bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and bubbly.
8. Step 8: Let the gratin rest for 5 minutes before serving. Top with chopped chives and grated Parmesan cheese, if desired.

Notes

• Chef tip: For a vegetarian version, omit the pancetta and use vegetable broth instead of the porcini soaking liquid.
• Best substitution: Substitute heavy cream with a mixture of half-and-half and sour cream for a lighter gratin.
• Make-ahead: This recipe can be made ahead and reheated as needed.
• Scaling: This recipe can easily be doubled or halved to suit your needs.
• Troubleshooting: If the gratin is not browning, broil it for 2-3 minutes before serving.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Oven reheat: Reheat in a 350°F (180°C) oven for 15-20 minutes or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through. Add a splash of milk to prevent drying out.
• Make ahead: This dish can be assembled up to 24 hours in advance. Store in the refrigerator until ready to bake.

Nutrition Per Serving

• Calories: 380
• Protein: 10g
• Fat: 24g
• Carbs: 38g
• Fiber: 4g
• Sugar: 4g
• Sodium: 750mg
• Cholesterol: 80mg
• Sat. Fat: 14g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Pancetta and Porcini Potato Gratin Recipe FAQs

A Warm Final Note

I can’t wait for you to try Creamy Pancetta and Porcini Potato Gratin Recipe 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!