Cheesy Scalloped Potatoes with Pancetta

Cheesy Scalloped Potatoes with Pancetta

Cheesy Scalloped Potatoes with Pancetta

November 08, 2014 -

14 Comments

Cheesy Scalloped Potatoes are the perfect side dish to serve this Thanksgiving. Loaded with cheese and topped with crispy pancetta, it won't last very long!

I could dive head first into a pan of these extra cheesy scalloped potatoes with pancetta. I’m not kidding you. This is how obsessed I am with this recipe. I mean, how can you possibly go wrong when sharp cheddar, monterey jack and gruyere collide in a pot of oozy savoriness. Oh, and did I mention that these 3 cheeses collide twice? Once, in a cheese sauce and second, in a cheesy blend. It really doesn’t get much better than that. These cheesy scalloped potatoes with pancetta are a must have this Thanksgiving, or really any day of the year!

Ingredients

  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 1/2 cups heavy cream
  • 1 teaspoon garlic powder
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cayenne pepper
  • salt and black pepper
  • 1/2 cup sharp white cheddar cheese, grated
  • 1/2 cup gruyere cheese, grated
  • 1/4 cup monterey jack cheese
  • 2 - 3 pounds russet or Yukon Gold potatoes, sliced into 1/4-inch slices
  • salt
  • 1 cup sharp white cheddar cheese, grated
  • 1 cup monterey jack cheese, grated
  • 1/2 cup gruyere cheese, grated
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup panko bread crumbs
  • 1/4 cup Italian-style bread crumbs
  • black pepper
  • 4 ounces pancetta, diced small and cooked until crisp
  • fresh parsley, chopped
Read the whole recipe on Cooking and Beer