Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 50 minutes
  • Total time 2 hours
  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2021



In saucepan, combine broth, cream, milk, garlic and thyme. Season with salt and pepper. Bring to boil. Reduce heat to low, cover and simmer for 10 minutes. Discard thyme. Transfer to blender and purée until smooth. Set aside.

Meanwhile, in large skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Transfer onion to bowl. In same skillet, cook pancetta over medium heat until just starting to brown, 3 to 4 minutes. Drain pancetta on paper towel-lined plate; set aside.

Degrease and dry skillet. Add potatoes, reserved garlic cream and nutmeg. Season with salt and pepper. Cook over medium heat until mixture begins to simmer, about 10 minutes. Reduce heat to medium-low, partially cover and simmer, gently stirring occasionally, until potatoes are tender but still firm (they should not fall apart), about 12 minutes.

Preheat oven to 400°F. Butter 13- x 9-inch baking dish. Gently transfer half of the potato mixture to prepared baking dish. Sprinkle with 1 cup of the Cheddar, the reserved onion and two-thirds of the reserved pancetta. Cover with remaining potato mixture; pour cooking liquid over top. Sprinkle with remaining pancetta. Top with remaining Cheddar. Bake until potatoes are golden brown, 25 to 30 minutes.


Change it up


Replace the pancetta with the same amount of diced chorizo sausage.

Nutritional facts Per serving: about

  • Iron 1.7 mg
  • Fibre 3 g
  • Sodium 450 mg
  • Sugars 5 g
  • Protein 16 g
  • Calories 390
  • Total fat 20 g
  • Cholesterol 65 mg
  • Saturated fat 12 g
  • Total carbohydrate 36 g
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Lunch & Dinner

Potato Gratin with Garlic Cream & Pancetta