Potato and Brie de Meaux Gratin with Crispy Pancetta
- 5 large russet potatoes, peeled and sliced
- 1 pint heavy whipping cream
- 1 cup milk
- 1/4 lb shaved Parmesan
- 1/2 lb Brie de Meaux
- Diced pancetta
- 2 garlic cloves, minced
- 2 tsp salt
- Black pepper and nutmeg
Step 1: Preheat the oven to 400 degrees F.
Step 2: In a large bowl, combine the heavy cream and milk.
Step 3: Peel and slice the potatoes. Using a mandolin is recommended, but not essential! Slice thinly for best results.
Step 4: Layer half of the potatoes into the bottom of a buttered casserole dish. Top with shaved parmesan, then add the remaining potatoes.
Step 4: In a saucepan, bring the heavy whipping cream, milk, garlic, salt, black pepper, and a dash of nutmeg to a boil. It should only reduce by about 1/4 the quantity.
Step 5: Pour cream and milk mixture over the potatoes, then cover the dish tightly with aluminum foil. Bake for 1 hour. Remove the foil and bake for 30 minutes more, until the potatoes are tender, bubbling, and brown on top.
Step 6: While the potatoes finish baking, fry the pancetta until crispy. Slice the brie. Sprinkle the pancetta over the freshly baked potatoes, and layer the brie on top to soften. Serve while warm - enjoy!