Skip to Content

Mushroom, Potato and Pancetta Gratin

This week I will share with you a couple of the dishes I will be serving on Thanksgiving. Yes, if you are curious what will be for dinner this year, bear with me for just a little bit…Of course we will do all nine yards, how they’re saying…big roasted turkey and everything.

Looking for more holiday dishes?  You’ve got to try my Scalloped Potatoes and Ham, or Roasted Fingerling Potatoes

It took me quite a while to decide what side dishes and dessert to make for this Thanksgiving dinner. If you are anything like me, you should check out some of the best Southern Thanksgiving Recipes , or Italian Thanksgiving Recipes for some inspiration. There were so many amazing recipes this year, so many choices, have tried a couple of them but I knew I had a winner when I saw the mushroom, potato and pancetta gratin in Birthday Issue of Good Food Magazine.

Mushroom potato pancetta gratin

Well, you must be asking what could be so special about this gratin…Everything….the flavor, first of all. The cream mixture with the herbs is cooked for 20-30 minutes, over low heat and then allowed to sit and infuse for some more time. The crisp pancetta, the mushrooms and rich, decadent potatoes… There is a rich dish, don’t ask me how many calories per serving 🙂 but so delicious and perfect as an addition to your Thanksgiving dinner. Who is going to count the calories on Thanksgiving?!

Mushroom, Potato and Pancetta Gratin

It is definitely not a 60 minutes dish 🙂 there is some extra time required in the oven to get this Mushroom, Potato and Pancetta gratin rich, creamy and bursting with flavors.

Mushroom, Potato and Pancetta Gratin

I’ll be back tomorrow with our dessert choice for this year! Hope you’ll enjoy it!

Mushroom, Potato and Pancetta Gratin

More Potato Recipes you may like:

Mushroom, Potato and Pancetta Gratin

Mushroom, Potato and Pancetta Gratin

Ingredients

  • 6 garlic cloves
  • 1 onion, halved
  • 3 bay leaves
  • 3 thyme sprigs
  • 475 ml heavy cream
  • 300 ml whole milk
  • 10 slices pancetta, diced
  • 250 g mushrooms, roughly chopped after cleaning
  • 1 kg/ 2.20lbs medium potatoes
  • 1 tbsp butter
  • salt and pepper

Instructions

  1. Put the garlic cloves, onion, bay leaves, thyme, heavy cream and milk in a pan. Bring to the boil over low heat, partially cover with a lid and cook for 20-30 minutes until the onion is tender. Turn off and leave everything to infuse for 15 minutes.
  2. Strain the cream mixture into a bowl and discard the herbs. Put the garlic cloves and onion in a blender and whizz until smooth, adding some cream. Stir the paste back into the rest of the cream and season with salt.
  3. Put the diced pancetta in a cold frying pan and cook gently, over a low-medium heat so the fat melts into the pan, until the pancetta is really crispy. Remove the pancetta with a slotted spoon, add the mushrooms and turn up the heat, frying the mushrooms until golden and dry.
  4. Preheat the oven to 355F/ 180C.
  5. Leave the skins on the potatoes and slice as thinly as possible. Grease with butter a baking dish. Layer up the potato slices, scattering over the crispy pancetta, the mushrooms. Finish by slowly pouring over the cream mixture so that it settles among all the layers, then scatter over some thyme leaves. Cover with foil and bake the gratin for 1 hour, then remove the foil and bake for 30 minutes more until golden and crisp on top.
  6. Enjoy!

Notes

This recipe was adapted from Good Food Magazine, Birthday Issue 2014

Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Mushroom, Potato and Pancetta Gratin

Lauren @ Healthy Delicious

Tuesday 25th of November 2014

This looks amazing! You really can't go wrong with the combination of mushrooms and pancetta. :)

Indah Susanti

Tuesday 25th of November 2014

Thank you Oana. We are planning a Christmas dinner menu and your website is our source ;) great recipe and trust the taste must be awesome! Looking forward the dessert menu. Happy Thanksgiving!

Oana Iancu

Wednesday 26th of November 2014

Thank you so much Indah! I feel so honored you are using my website for inspiration. You've made my day :)!

Skip to Recipe