Perfect Potato Gratin with Pancetta & Camembert

Perfect Potato Gratin with Pancetta & Camembert

This gratin layers thinly sliced potatoes with a sweet onion and pancetta base, then melts in Parmigiano and Camembert for a rich, creamy center. It bakes into a crisp, golden top that feels perfect for a holiday table.

Why This Recipe Works

The confit-style onion and pancetta mixture builds deep flavor without browning. Gentle, covered baking softens the potatoes, while the final hot bake creates the signature crust.

Ingredients Overview

Waxy potatoes hold their shape, and a mix of Parmigiano and soft cheese brings both sharpness and creaminess. A small amount of cream ties the layers together without making the dish heavy.

How to Make It

Start with the onion and pancetta base, then build 2 to 3 layers of potatoes, cheese, and cream in a deep dish. Bake covered until tender, then finish uncovered at higher heat for a crunchy top. Rest before slicing.

Tips, Variations, and Storage

For a milder version, swap the Camembert for a softer, less pungent cheese. Leftovers keep for up to 2 days; reheat in a low oven to preserve the crisp top.