Creamy Pancetta and Porcini Potato Gratin
Experience the ultimate comfort food with this creamy Pancetta and Porcini Potato Gratin. After making this many times, I’ve perfected the recipe to give you crispy, golden potato layers with a rich, savory flavor that’s better than takeout. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Chicken Bacon Ranch Wrap Recipe for Easy Dinner and Easy Amish Hamburger Steak Bake with Cheddar Cheese.
Why This Creamy Pancetta and Porcini Potato Gratin Is Pure Comfort
- Golden, crispy potato layers
- Rich, savory pancetta and porcini flavors
- Easy to make and better than takeout
- Perfect for holiday gatherings or weeknight dinners
What You'll Need for Creamy Pancetta and Porcini Potato Gratin
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
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 1 cup chicken broth
- 1 oz dried porcini mushrooms
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Optional: Fresh parsley, chopped
- Optional: Grated Parmesan cheese
📝 Ingredient Notes
- Yukon Gold potatoes: Russet potatoes can be used as a substitute.
🛒 Tools & Equipment I Recommend
- Mandoline slicer — Ensures even, thin potato slices for perfect layers. → See on Amazon
- High-quality non-stick skillet — Prevents pancetta from sticking and ensures even cooking. → See on Amazon
How to Make Creamy Pancetta and Porcini Potato Gratin
- Prepare the potatoes: Thinly slice the potatoes using a mandoline slicer. Soak the slices in cold water for 10 minutes to remove excess starch.
- Cook the pancetta: In a large skillet, cook the pancetta over medium heat until crispy. Remove from heat and set aside.
- Make the porcini cream: In a small saucepan, heat the heavy cream and chicken broth. Add the dried porcini mushrooms and simmer for 10 minutes. Strain the mixture and reserve the liquid.
- Assemble the gratin: Preheat the oven to 375°F (190°C). In a large bowl, combine the potato slices, salt, pepper, garlic powder, thyme, and rosemary. Layer the potatoes, pancetta, and grated cheese in a greased 9×13-inch baking dish. Pour the porcini cream over the top.
- Bake the gratin: Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and crispy.
Cook's Tips for Perfect Creamy Pancetta and Porcini Potato Gratin
- Common mistake and fix: Avoid overcooking the potatoes by keeping an eye on them in the oven. If they start to look dry, add a little more chicken broth or water.
- Pro tip: For an extra layer of flavor, try using homemade chicken broth instead of store-bought.
- Pro tip: To make ahead, assemble the gratin and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time.
Storing & Reheating Creamy Pancetta and Porcini Potato Gratin
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. Add 10-15 minutes to the baking time.
Freezing Creamy Pancetta and Porcini Potato Gratin
Freeze individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a preheated 350°F (175°C) oven for 15-20 minutes, or until heated through. Microwave: Reheat individual portions in the microwave for 1-2 minutes, or until heated through.
Recipe Notes
- Chef tip: For a vegetarian version, omit the pancetta and use vegetable broth instead of chicken broth.
- Best substitution: If you can't find dried porcini mushrooms, you can substitute with fresh mushrooms or omit them altogether.
- Make-ahead: This dish can be made ahead of time and reheated before serving.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the top of the gratin is browning too quickly, cover it loosely with foil to prevent burning.
Want to level up this recipe?
High-quality baking dish — Ensures even heating and prevents hot spots for perfectly cooked potatoes. → Check price on Amazon
Creamy Pancetta and Porcini Potato Gratin
Ingredients
Main Ingredients
- 2 lbs Yukon Gold potatoes
- 8 oz pancetta
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 1 cup chicken broth
- 1 oz dried porcini mushrooms
Seasonings
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
Optional Toppings
- Fresh parsley, chopped
- Grated Parmesan cheese
Instructions
- Prepare the potatoes: Thinly slice the potatoes using a mandoline slicer. Soak the slices in cold water for 10 minutes to remove excess starch.
- Cook the pancetta: In a large skillet, cook the pancetta over medium heat until crispy. Remove from heat and set aside.
- Make the porcini cream: In a small saucepan, heat the heavy cream and chicken broth. Add the dried porcini mushrooms and simmer for 10 minutes. Strain the mixture and reserve the liquid.
- Assemble the gratin: Preheat the oven to 375°F (190°C). In a large bowl, combine the potato slices, salt, pepper, garlic powder, thyme, and rosemary. Layer the potatoes, pancetta, and grated cheese in a greased 9×13-inch baking dish. Pour the porcini cream over the top.
- Bake the gratin: Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and crispy.
Notes
- Chef tip: For a vegetarian version, omit the pancetta and use vegetable broth instead of chicken broth.
- Best substitution: If you can't find dried porcini mushrooms, you can substitute with fresh mushrooms or omit them altogether.
- Make-ahead: This dish can be made ahead of time and reheated before serving.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the top of the gratin is browning too quickly, cover it loosely with foil to prevent burning.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Oven reheat: Reheat in a preheated 350°F (175°C) oven for 15-20 minutes, or until heated through.
- Microwave reheat: Reheat individual portions in the microwave for 1-2 minutes, or until heated through.
- Make ahead: This dish can be assembled up to 24 hours in advance. Add 10-15 minutes to the baking time.
Nutrition Per Serving
- Calories: 470
- Protein: 15g
- Fat: 31g
- Carbs: 39g
- Fiber: 4g
- Sugar: 3g
- Sodium: 1100mg
- Cholesterol: 90mg
- Sat. Fat: 17g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Pancetta and Porcini Potato Gratin FAQs
Yes, you can assemble the gratin and refrigerate it for up to 24 hours. Add 10-15 minutes to the baking time.
Overcooking the potatoes can cause them to become dry. Keep an eye on them in the oven and add more liquid if needed.
Yes, you can freeze individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
While you can't make the entire dish in the air fryer, you can cook the pancetta in the air fryer at 375°F (190°C) for 10-15 minutes, or until crispy.
If you can't find pancetta, you can substitute with bacon or prosciutto.
A Warm Final Note
I can’t wait for you to try Creamy Pancetta and Porcini Potato Gratin 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!
