Name: Wild mushroom, potato & pancetta gratin
Prep time: 30 min
Cook time: 2 h 45 min
Total time: 3 h 15 min
Yield: Serves 6-8 as a side, 4 as a main course
Cuisine: British
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)

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Wild mushroom, potato & pancetta gratin

Wild mushroom, potato & pancetta gratin

Sarah Cook

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Serves 6-8 as a side, 4 as a main course

Easy

Prep: 30 mins

Cook: 2 hrs and 45 mins

plus infusing

A star rating of 4.5 out of 5.9 ratingsRate

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Bake layers of vegetables and Italian bacon with thyme, nutmeg and double cream for a rich, warming one-pot - the ultimate comfort food

Freezable (leftovers only)

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: per serving (8)

kcal650
fat52g
saturates31g
carbs32g
sugars7g
fibre4g
protein12g
salt2g

Method

step 1

Put the garlic cloves, onion, bay leaves, thyme, double cream and milk in a pan. Bring slowly to the boil over a low heat, partially cover with a lid and cook for 20-30 mins until the onion is tender and the cream mixture slightly thickened. Turn off and leave everything to infuse for 1 hr.
step 2

Strain the cream mixture into a jug (or bowl) and discard the herbs. Put the garlic cloves and onion in a food processor or blender and whizz until smooth – add a drop of the cream if it helps. Stir the paste back into the rest of the cream and season with 2 tsp salt.
step 3

Put the pancetta in a cold frying pan and cook gently, over a low-medium heat so the fat melts into the pan, until the pancetta is really crispy. Lift out with a slotted spoon, add the butter and mushrooms and turn up the heat, frying the mushrooms, until golden and dry.
step 4

Leave the skins on the potatoes and slice as thinly as possible. Grease a large baking dish with a little more butter. Layer up the potato slices, scattering over some of the cooked pancetta, the mushrooms and a little freshly grated nutmeg and pepper as you go. Finish by slowly pouring over the cream so that it settles among all the layers, then scatter over a few more thyme leaves. Cover with foil.
step 5

Heat oven to 180C/160C fan/gas 4. Bake the gratin for 1 hr, then remove the foil and bake for 35-45 mins more until golden and crispy on top. Poke a knife in to check the potatoes are tender, then leave for 10-15 mins to settle, before serving with a salad, if you like.

Recipe from Good Food magazine, November 2014

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A star rating of 4.5 out of 5.9 ratings

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