Mushroom, Potato and Pancetta Gratin

Course Side Dish
Author Adore Foods


  • 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


  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!

Recipe Notes

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