Description
This Cacio e Pepe Potato Gratin combines the creamy, cheesy goodness of classic potato gratin with the bold and peppery flavors of the traditional Italian pasta dish, Cacio e Pepe. Thinly sliced potatoes are layered with Pecorino Romano, Parmesan cheese, and a rich, peppery cream sauce, baked to golden perfection. Perfect as a side dish for special occasions or an elevated comfort food indulgence.
Ingredients
Scale
Base Ingredients:
- 2 lbs (900 g) Yukon Gold or Russet potatoes, peeled and thinly sliced
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1 1/2 cups grated Pecorino Romano cheese
- 1 cup grated Parmesan cheese
- 1 tablespoon freshly ground black pepper
- 1 teaspoon salt
Optional Add-Ins:
- 2 cloves garlic, minced
- 1 tablespoon unsalted butter for greasing the dish
- 1/4 teaspoon grated nutmeg (for extra depth)
Instructions
-
Preheat Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
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Prepare the Cream Mixture:
- In a medium saucepan, combine heavy cream, milk, black pepper, salt, and garlic (if using). Warm the mixture over low heat, stirring occasionally, until just heated through. Do not boil.
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Layer the Potatoes:
- Arrange one-third of the potato slices in an even layer in the prepared baking dish. Sprinkle a mix of Pecorino Romano and Parmesan cheese over the potatoes. Repeat this layering process until all potatoes and cheese are used, finishing with a cheese layer on top.
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Add the Cream Mixture:
- Pour the warm cream mixture evenly over the layered potatoes, ensuring it seeps through the layers.
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Bake:
- Cover the dish with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and bubbling, and the potatoes are tender when pierced with a fork.
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Cool and Serve:
- Let the gratin cool for 5-10 minutes before serving. Garnish with extra black pepper and grated Pecorino Romano if desired.
Notes
- For a more robust pepper flavor, toast the black pepper in a dry pan for 1-2 minutes before adding it to the cream mixture.
- Use a mandoline slicer for evenly thin potato slices, which ensures even cooking.
- For a crispier top, broil the gratin for 2-3 minutes after baking.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 65mg
Keywords: Cacio e Pepe Potato Gratin, Cheesy Potato Gratin, Italian-Inspired Side Dish, Comfort Food