Cheesy potato gratin

Name: Cheesy potato gratin recipe
Yield: 4
Ingredients: 1kg desiree potatoes, peeled, sliced into 2mm-thick rounds; 50g unsalted butter; 1 small white onion, thinly sliced; 100g pancetta, cut into 1cm lardons; 500ml thickened cream; 200g finely grated parmesan; 200g fontina cheese

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by Orazio D’Elia

CHEF

Aug 04, 2022

Chef Orazio D'Elia shares his easy cheesy potato gratin recipe, sure to bake your day!

1kg desiree potatoes, peeled, sliced into 2mm-thick rounds
50g unsalted butter
1 small white onion, thinly sliced
100g pancetta, cut into 1cm lardons
2 cups (500ml) thickened cream
200g finely grated parmesan
200g fontina cheese

Method

1.

Preheat oven to 200°C. Bring a large saucepan of salted water to the boil. Blanch potato for 2-3 minutes or until just tender, drain and set aside.
2.

Melt butter in a large frypan over medium heat. Add onion and pancetta and cook for 10 minutes or until crispy. Add the cream, season with salt flakes and freshly ground black pepper, bring to the boil and cook until warmed through.
3.

Lay one-quarter of the potato in the base of a large baking dish and top with one-quarter of cream mixture. Sprinkle over one-quarter of both cheeses. Repeat layering with remaining potato, cream mixture and cheese, finishing with a cheese layer.
4.

Bake for 30-40 minutes until bubbling and golden brown on top. Serve.