Wild mushroom, potato & pancetta gratin
Discover the rich flavors of wild mushroom, hearty potatoes, and crispy pancetta in this delicious gratin recipe. Perfect blend of earthy and savory notes.
Ingredients:
- 6 garlic cloves
- 1 onion, halved
- 3 bay leaves
- 3 thyme sprigs, plus a sprinkle of leaves
- 600ml pot double cream
- 600ml whole milk
- 140g diced pancetta
- 25g butter, plus a knob
- 250g wild mushrooms, roughly chopped after cleaning
- 1 ¼kg medium potato (we used Maris Piper)
- 1 whole nutmeg
- green salad, to serve (optional)
Instructions:
- Combine the garlic cloves, onion, bay leaves, thyme, double cream, and milk in a saucepan. Gently heat them until boiling over low heat. Partly cover with a lid, and cook for 20-30 minutes until the onion becomes tender, and the cream mixture thickens slightly. Turn off the heat and let everything infuse for 1 hour.
- Pour the cream mixture through a strainer into a jug or bowl, discarding the herbs. Blend the garlic cloves and onion in a food processor or blender until smooth - you can add a bit of cream if needed. Mix the paste back into the cream, season with 2 teaspoons of salt.
- In a cold frying pan, place the pancetta and cook it slowly over low to medium heat until the fat melts and the pancetta becomes crispy. Remove the pancetta with a slotted spoon, add butter and mushrooms to the pan, and increase the heat. Cook the mushrooms until they turn golden and dry.
- Keep the potato skins on, and slice the potatoes as thinly as you can. Grease a large baking dish with a bit of butter. Arrange the potato slices in layers, sprinkling some cooked pancetta, mushrooms, freshly grated nutmeg, and pepper as you layer them. Finish by pouring the cream slowly over the layers, ensuring it seeps through, then sprinkle some thyme leaves on top. Cover with foil.
- Preheat the oven to 180C/160C fan/gas 4. Bake the gratin for 1 hour, then remove the foil and bake for an additional 35-45 minutes until it turns golden and crispy on top. Insert a knife to make sure the potatoes are tender. Let it rest for 10-15 minutes before serving with a side salad, if desired.
Summary:
- Calories: 4510 kcal
- Fat: 337 g
- Protein: 89 g
- Carbs: 305 g
- Potassium: 8589 mg
- Magnesium: 481 mg