Ham & Cheese Scalloped Potatoes
Crispy pancetta meets creamy lemon-sage cream and layers of Gruyère and Parmigiano for a cozy, elegant take on the ultimate comfort dish.
Servings: 6
Ingredients
- 2 lbs gold potatoes skin-on, thinly sliced (second setting on OXO mandoline)
- 3 –4 oz pancetta diced
- 1 small shallot finely minced
- 1 ¾ – 2 cups heavy cream
- 3 strips lemon peel no white pith
- 4 –5 fresh sage leaves
- 1 tsp bouillon paste or powder chicken, beef, or vegetable
- Pinch freshly grated nutmeg
- Salt + black pepper to taste
- ½ cup Gruyère grated
- ½ cup Parmigiano Reggiano finely grated
- Butter for greasing the pan
Instructions
Render the pancetta:
- In a skillet over medium heat, cook pancetta until golden and crisp. Remove with a slotted spoon and set aside, leaving a thin layer of fat in the pan.
Infuse the cream:
- Add shallot and sauté until softened, about 2 minutes. Pour in heavy cream, then add lemon peel, sage, nutmeg, bouillon, salt, and pepper. Simmer gently 3–5 minutes — don’t boil. Taste and adjust seasoning.
Prepare the pan:
- Butter your roasting dish or gratin pan and sprinkle a light dusting of Parmigiano over the base.
Assemble:
- Arrange sliced potatoes in a single even layer, slightly overlapping. Remove the lemon peel and sage from the cream, then pour the infused cream evenly over the potatoes.
First bake:
- Cover tightly with foil and bake at 375°F (190°C) for 40–45 minutes, until the potatoes are tender when pierced.
Add cheese & pancetta:
- Uncover and sprinkle with Gruyère, remaining Parmigiano, and all the crispy pancetta.
Finish baking:
- Bake uncovered 15–20 minutes, until golden and bubbling. Let rest 10 minutes before serving so the sauce thickens slightly.
Nutrition
Calories: 487kcal | Carbohydrates: 30g | Protein: 12g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 103mg | Sodium: 320mg | Potassium: 765mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1190IU | Vitamin C: 34mg | Calcium: 236mg | Iron: 1mg
