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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. It took me quite a while to decide what side dishes and dessert to make for this Thanksgiving dinner. 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.
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?!
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.
I’ll be back tomorrow with our dessert choice for this year! Hope you’ll enjoy it!
- 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
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.
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.
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.
Preheat the oven to 355F/ 180C.
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.
This recipe was adapted from Good Food Magazine, Birthday Issue 2014