Potato and parsnip gratin with pancetta
Ingredients
Instructions
- 800 g Potatoes (BF 15)
- 200 g Parsnips
- 2 garlic cloves
- 50 g fatty bacon
- 150 g pancetta
- 30 cl Whole milk
- 2 tbsp. tablespoons fresh cream
- 60 g Gruyère (or grated Cantal cheese)
- Salt
- Pepper
- Cut the fatty bacon into small dice. Peel the potatoes and parsnips, wash them, dry them and cut them into thin slices.
- Peel and chop the garlic. Cut the pancetta into strips.
- Put the diced bacon in a saucepan. Heat over medium heat, stirring often to melt. Add the garlic, potatoes and parsnips.
- For the milk and fresh cream over the preparation. Salt, pepper. Bring to a boil, cover and simmer for 25 minutes.
- Preheat the oven to th. 7 (210°C). Butter a gratin dish. Lay out the potato preparation, divide the detailed pancetta into strips, sprinkle with grated Gruyère cheese and bits of butter. Bake for 10 minutes and serve immediately.
Potato and parsnip gratin with pancetta
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