How To Make Wild Mushroom, Potato & Pancetta Gratin
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Serves:
Ingredients
- 2 tbsp olive oil
- 6 oz pancetta, diced
- 1 lb wild mushrooms, sliced
- 3 garlic cloves, minced
- 1 lb Yukon Gold potatoes, thinly sliced
- 1 cup Gruyere cheese, grated
- 1 cup heavy cream
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish
Instructions
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Preheat the oven to 375°F (190°C).
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Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy. Remove with a slotted spoon and set aside.
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In the same skillet, add the mushrooms and garlic. Sauté until the mushrooms are golden brown and any liquid has evaporated. Set aside.
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In a greased baking dish, arrange half of the sliced potatoes in an even layer. Season with salt and pepper.
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Sprinkle half of the cooked pancetta, mushrooms, and Gruyere cheese over the potatoes.
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Repeat the layers with the remaining potatoes, pancetta, mushrooms, and cheese.
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Pour the heavy cream over the gratin and season with salt and pepper.
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Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes or until the potatoes are tender and the top is golden brown and bubbling.
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Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.
Nutrition
- Calories : 480kcal
- Total Fat : 32g
- Saturated Fat : 16g
- Cholesterol : 90mg
- Sodium : 550mg
- Total Carbohydrates : 37g
- Dietary Fiber : 6g
- Sugar : 2g
- Protein : 16g
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