Can I use Yukon Gold potatoes?

Yes, in fact you don't even have to peel them! So if you're pressed for time or these are what you have on hand, they make a great alternative.

- Mandolin: this makes slicing potatoes SO much easier. Without it, you'll be slicing forever and you may end up with different levels of thickness, which could result in uneven cooking. - Saucepan: this is for making your cream sauce. - 9x13" Baking Dish: this is the perfect size for making this recipe.

What to eat with leek and pancetta potatoes au gratin?

There's so many things that pair well with these potatoes. For example, roast beef, roasted chicken, pork tenderloin, or even salmon are good protein options! Carrots, brussel sprouts, and asparagus are also good if you're looking to get some veggies in.

Leek and Pancetta Potatoes Au Gratin (Dauphinoise)

Description

Creamy, buttery layers of savory goodness. These leek and pancetta potatoes au gratin make a great winter side dish. Add it to any roast or holiday dinner for an elevated and luxurious meal. You can’t go wrong with these potatoes, they’re simply delicious!

Ingredients

Scale

2 1/2 pounds (1 kg) russet potatoes*, peeled
2 leeks, thinly sliced (white and light green parts only)
6 oz (170 g) thick-cut pancetta, diced
3 tbsp (42 g) unsalted butter
1 tbsp all-purpose flour
2 cups (470 ml) heavy cream
1 clove garlic, minced
1 tsp fresh thyme
1/4 tsp ground nutmeg
1 tsp fine sea salt*
1/2 tsp ground black pepper
8 oz (226 g) gruyere cheese

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Instructions

In a large skillet over medium heat, cook the pancetta until golden brown. Toss it around occasionally so it doesn’t burn.
Use a slotted spoon to remove the pancetta from the pan and place over a plate covered with paper towels. This soaks in any leftover grease that’s on the pancetta. Set aside for later.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour until incorporated.
While whisking, gradually add the cream until smooth. Then mix in the garlic, thyme, nutmeg, and salt and pepper. Bring to a simmer.
Meanwhile, preheat the oven to 400°F (205°C) and slice the potatoes using a mandoline.
In a 9×13″ baking dish, place a light layer of the cream mixture on the bottom. Arrange a single layer of potatoes on top, overlapping them just slightly. Add some of the leeks and pancetta on top followed by some of the cream and gruyere cheese.
Repeat the process until you have about 3 layers of potatoes. Be sure to reserve enough cream and cheese for the top.
Cover the dish with foil and bake for 50 minutes.
Remove the foil and bake for another 25 minutes or until the potatoes are tender and the top is golden brown. It will be very bubbly around the edges so let it sit for a few minutes before serving.
Top with fresh thyme and serve warm.

Notes

Potatoes: See ingredients and FAQ section for alternatives if you don’t have any russet potatoes on hand. Also, if you’re doubling or tripling the recipe be sure to correctly convert the amount if using kilograms. The scale button will not convert kilograms for some reason.

Salt: If you’re using regular table salt, you may need to lower the amount you put in the sauce. Just remember that some of the salt is coming from the pancetta and cheese.

Nutrition

Serving Size: 1
Calories: 381
Sugar: 2.4 g
Sodium: 447 mg
Fat: 26.4 g
Carbohydrates: 24.8 g
Protein: 12.4 g
Cholesterol: 72.5 mg

Keywords: potatoes au gratin, potatoes dauphinoise, potato gratin, dauphinoise, potato gratin recipe, dauphinoise potatoes recipe, pancetta recipe, leeks recipe, winter side dish