Name: Potatoes au Gratin with Pancetta and Leeks
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: French
Ingredients: 2.5 lbs Yukon gold potatoes, thinly sliced; 1 tbsp olive oil; 4 oz diced pancetta; 2 leeks, cleaned and thinly sliced; 2 cloves garlic, minced; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 2 cups heavy cream; 1 cup whole milk; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp ground nutmeg; 1 1/2 cups shredded Gruyère cheese; 1/2 cup grated Parmesan cheese; Fresh thyme for garnish (optional)

Why You’ll Love Potatoes au Gratin with Pancetta and Leeks Recipe

Because it brings together multiple textures and flavors: tender potatoes, slightly sweet leeks, crisp pancetta, and a velvety four-cheese cream—gruyère, mozzarella, parmesan and gorgonzola. The thyme and nutmeg deepen the flavor without overwhelming it. It works beautifully alongside roasted meats, can be made ahead of time, and still reheats well. It feels luxurious while still being comforting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Yukon Gold potatoes (medium/large)
Gruyère cheese
Fresh mozzarella cheese
Shredded Parmesan cheese
Diced pancetta
Leeks (white and light green portions)
Garlic cloves, crushed
Fresh thyme (leaves)
Heavy cream
Whole milk
Bay leaf
Sprig of fresh thyme
Crumbled gorgonzola cheese
Whole-grain or coarsely ground mustard
Nutmeg (a pinch)
Salt & pepper
Olive oil

Directions

Peel the potatoes and use a mandoline slicer to cut them into approximately ⅛-inch slices (or cut by hand as evenly as possible).
Clean the leeks by slicing them in half, running water between the layers to remove grit, then thinly slice the white and light green parts.
Shred the gruyère, mozzarella and parmesan cheeses in a large bowl; set aside one cup of the shredded mixture (for the topping) and reserve it.
Preheat the oven to 375°F (190°C).
In a large saucepan or Dutch oven over medium-high heat, add the diced pancetta. Cook until the fat renders and the pancetta is crispy (about 5 minutes). Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add a splash of olive oil if needed, then add the leeks, crushed garlic and thyme leaves. Sauté over medium heat for about 5 minutes until the leeks are tender. Remove and set aside.
In the same pot, add heavy cream and whole milk, along with the bay leaf and thyme sprig. Bring to just below a simmer, stirring frequently (about 5–7 minutes). Remove bay leaf and thyme sprig, reduce heat to low.
Stir in crumbled gorgonzola, nutmeg, salt, pepper, and mustard until well blended. Taste and adjust seasoning.
Lightly oil or spray a large casserole dish or braiser. Shingle a layer of potato slices across the bottom.
Add half the sautéed leeks, half the pancetta, and half the shredded cheese (not the reserved cup).
Repeat the layers with the remaining ingredients, ending with a final layer of potatoes.
Pour the cream sauce evenly over the top, then sprinkle with the reserved cup of cheese.
Cover and bake at 375°F for 30 minutes. Then uncover, increase temperature to 400°F (200°C), and bake for another 25 minutes. Optional: broil for 30–60 seconds to brown the top.
Let rest for at least 15 minutes before serving.

Servings and timing

Servings: 12 servings
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes

Variations

Swap pancetta for cooked bacon or smoked ham.
Replace gorgonzola with a different blue cheese or omit for a milder dish.
Use russet or red potatoes instead of Yukon Gold.
Add cooked spinach or kale between the layers.
Make it vegetarian by replacing pancetta with sautéed mushrooms or caramelized onions.
Add a pinch of cayenne or smoked paprika for extra depth.

Storage/Reheating

Storage: Cover and refrigerate for up to 3–4 days.
Reheating: Preheat oven to 350°F (175°C), cover dish with foil, and bake for 20–25 minutes. Remove foil for the last 5 minutes. For quick reheating, microwave individual portions, though the top may not remain crisp.

FAQs

What kind of potatoes should I use?

Yukon Gold potatoes are ideal for this dish due to their creamy texture and ability to hold shape during baking.

Can I prepare this ahead of time?

Yes, you can assemble the entire dish and refrigerate it before baking. Just bake according to the original directions when ready.

What if I don’t have a mandoline slicer?

You can slice the potatoes carefully by hand using a sharp knife. Aim for uniform ⅛-inch slices for even cooking.

Can I use skim or low-fat milk?

Yes, but the result won’t be as rich or creamy. Whole milk and heavy cream provide the best texture and flavor.

How can I make this gluten-free?

The recipe is naturally gluten-free as long as all packaged ingredients like pancetta and cheese are confirmed gluten-free.

Can I use a different baking dish size?

Yes. Just be sure to adjust the layering and monitor bake time. Deeper dishes may need extra time, shallower dishes may need less.

How do I know when it’s done baking?

The top should be golden and bubbly. A knife should slide easily through the potatoes with little resistance.

Can I include vegetables?

Yes. Thinly sliced zucchini, mushrooms, or sautéed greens make great additions between potato layers.

Is it good for holidays or large gatherings?

Absolutely. It’s hearty, serves 12, can be prepped in advance, and makes a delicious holiday side.

What should I serve it with?

It pairs perfectly with roasted meats such as beef, lamb, or chicken, and a crisp green salad for balance.

Conclusion

This Potatoes au Gratin with Pancetta and Leeks delivers everything you want in a comforting, elegant side dish. With its creamy, cheesy layers, savory pancetta, and aromatic leeks, it offers both richness and depth. Whether you’re planning a festive meal or simply want to elevate your dinner table, this gratin is a guaranteed crowd-pleaser.