Crisp Catering Recipes
Pancetta and Apple Peruvian Potato Gratin
Ingredients
1 1/2 cups heavy cream
1 tablespoon butter
2 tablespoons flour
1 cup grated Gruyere cheese
2 lbs purple potatoes, unpeeled and sliced thinly
1 cup sliced shallots
1/4 cup diced fresh apple (granny smith)
1 tablespoon olive oil
1/4 cup pancetta
1/2 cup grated parmesan cheese
salt/pepper to taste
Directions
To make the gratin sauce place the butter into a small pan and melt. Add flour and stir to combine, cooking over medium heat for about 1 minute. Whisk in the cream and stir until thickened. Stir in cheese, when melted remove from heat. Salt and pepper to taste.
In a frying pan, add the olive oil and shallots. Sautee until shallots are slightly brown and caramelized. Remove from the pan. Add pancetta and cook until cooked through but not crispy (it will get crispy in a later portion of the recipe, don’t worry). Cut pancetta into 1 inch pieces.
Grease a gratin dish or shallow baking dish. Add half of the sliced potatoes to the dish. Sprinkle the shallots and apples over the potato layer. Add the remaining potato slices to the dish. Pour the gratin sauce over the top of the potatoes, spooning into any visible cracks and crevices. Top with parmesan cheese. As a final step, add the bacon over the top. Place into a preheated 350 degree oven for 40 minutes.
