If the traditional mashed potatoes aren’t what you’re looking for, try this – it’s different, tastes great and would really compliment your Thanksgiving menu (given your making the usual turkey, stuffing and veggies). The pancetta and smoked gouda go perfectly together; paired with thinly sliced potatoes and cream – it’s a rich and decadent side that will pair well a variety of meats and veggies.
Ingredient List (Serves 4)
1 ¼ pounds of russet potatoes
1 shallot, chopped
2 cups shredded Smoked Gouda
6-8 slices pancetta, torn into pieces
¾ cup cream
1 cup fresh breadcrumbs
2 tbsp butter
s&p, to taste
Preheat the oven to 375. Roughly peel the potatoes, leaving a little skin on and slice thin.
Rub a little butter over the bottom of a baking dish. Layer half the potatoes and sprinkle with salt and pepper.
Top with half of the cheese, half of the shallots and half the pancetta.
Layer the rest of the potatoes, cheese, shallots and pancetta. Pour the cream evenly over the top.
Distribute the bread crumbs and dot with remaining butter. Season with s&p.
Bake in the oven for 1 hour, or until the potatoes are tender and the cheese is bubbling.
Any type of smoked cheese would be great with pancetta - smoked cheddar, smoked gruyere, smoked mozzarella - you can even try a combination of cheeses, a regular gruyere and a smoked gouda, perhaps.
I make my own breadcrumbs with whatever bread I have on hand. I toast a couple slices and put them in the blender - it's fast and easy. I used a wheat bread because I wanted to get rid of the crusts, but a sourdough would make a nice topping also.
Caitlin: A nice mix of My Morning Jacket.
Drink of Choice
Caitlin: Well, it was a Friday night and gin and tonics were in order. Not saying it’s the best drink to pair with scalloped potatoes, perhaps a nice Malbec would be better, but a gin and tonic was calling my name.