Everything in moderation, right? Well, I couldn’t resist. I stumbled upon an irresistible recipe on Instagram and just had to give it a go. Imagine layers of tender potatoes smothered in a rich, creamy, cheese-filled sauce, bubbling to golden perfection—this Cheesy Potato Au Gratin is pure decadence on a plate! It’s the kind of dish that turns a simple meal into something unforgettable. Each bite is a perfect blend of comfort and indulgence, leaving you wanting just one more forkful. Trust me, this dish is a special one (and will take some time), but it is AWESOME for that perfect dinner party. Your taste buds – and everyone else’s) will thank you.

The Ultimate Cheesy Potato Au Gratin


Ingredients

3-lbs of potatoes 
2 large onions (the sweetest you can find)
5 slices of smoked pancetta 
1 oz wheel of soft cheese or brie
1/2 wine glass of White wine
1/3 cup of Parmigiano Reggiano
1/4 c of heavy cream
Mixed herbs (sage, thyme, rosemary)
Butter for topping (about 6 small pats)

Directions


Finely slice the onions and chop the pancetta into cubes. First, add the pancetta in the pan and let it cook thoroughly. Then add all the onions and cook for about 10-12 minutes or until beautifully caramelized. Add few cubes of butter and all the Herbs. Deglaze with white wine and let it cook for 2 minutes. 


Finely slice all the potatoes with a mandoline (the thinner level) and cut every slice with a smaller circle, so that the potatoes will have the same cooking time and the shape of the gratin will be better.


Cut the Brie soft cheese finely and diagonally.


Then, start layering the ingredients. Grease a pan with softened butter and then place all the potatoes, very close to each other. Season the potatoes with salt and pepper and then all the onions. Add the soft cheese and parmigiano reggiano and a little bit of heavy cream. Repeat for at least three times. Shape the last level perfectly, season and put all the Parmigiano on top. Cover everything with parchment paper and aluminum foil.


Bake it at 350 for 1 hour. Then remove the foils and bake once again at 425F for 30 minutes until a beautiful crunchy Crust has formed. 

Wait 10-20 minutes before serving.