If you’re looking for a side dish that’s the perfect combination of comfort and sophistication, this Cacio e Pepe Potato Gratin is your answer. Imagine the classic, peppery flavors of Italian cacio e pepe paired with the creamy decadence of a French potato gratin.
Thinly sliced Yukon Gold potatoes are simmered in a velvety cream sauce, layered with bold Parmigiano-Reggiano and Pecorino Romano cheeses, and baked to crispy, golden perfection. The subtle earthiness of fresh thyme adds the finishing touch to this irresistible dish. Whether for a holiday feast or a weeknight treat, this recipe is sure to impress.
Let’s dive into this “elegantly cozy” masterpiece!
Prep Time: 15 mins
Cook Time: 1 hr 20 mins
Rest Time: 10 mins
Total Time: 1 hr 45 mins
Servings: 8 (serving size: about 1 cup)
Ingredients
- 4 tablespoons unsalted butter
- 1 small yellow onion, thinly sliced
- 4 garlic cloves, minced
- 1 ½ cups heavy whipping cream
- 1 (12-ounce) can evaporated milk
- ½ teaspoon kosher salt
- 4 pounds Yukon Gold potatoes, peeled and thinly sliced (1/8-inch thick)
- ½ cup freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon freshly ground black pepper, plus extra for garnish
- 2 cups freshly grated Pecorino Romano cheese
- Fresh thyme leaves, for garnish
Step-by-Step Directions
Step 1: Gather and Prepare Ingredients
Start by assembling all your ingredients. Preheat your oven to 375°F (190°C).
Step 2: Sauté Aromatics
In a large 12-inch high-sided skillet, melt butter over medium heat. Add the sliced onion and sauté until softened (about 5–6 minutes). Stir in the minced garlic and cook until fragrant, about 1 minute.
Step 3: Simmer Potatoes in Cream Sauce
Pour in the heavy whipping cream, evaporated milk, and salt, stirring to combine. Carefully add the potato slices, ensuring they’re separated and submerged in the cream mixture. Bring to a boil over medium-high heat, then reduce to medium and simmer for 15 minutes. Stir frequently to coat the potatoes evenly.
Step 4: Add Cheeses and Pepper
Once the potatoes are tender, fold in the Parmigiano-Reggiano, 1 ½ cups of Pecorino Romano, and black pepper. Stir gently to ensure the potatoes are coated in the rich cheese mixture. Sprinkle the remaining ½ cup Pecorino Romano on top.
Step 5: Bake to Perfection
Transfer the skillet to the preheated oven, cover tightly with foil, and bake for 35–40 minutes or until the potatoes are fork-tender.
Step 6: Broil for a Golden Finish
Remove the foil and increase the oven temperature to broil. Broil for 4–5 minutes, or until the cheese topping is bubbly and golden brown.
Step 7: Garnish and Serve
Allow the gratin to rest for 10 minutes to set. Garnish with fresh thyme leaves and an extra sprinkle of black pepper. Serve warm and enjoy!
Nutrition Facts (Per Serving)
- Calories: 620
- Fat: 35g
- Carbohydrates: 58g
- Protein: 21g
- Sodium: 684mg
- Potassium: 1466mg
Why This Recipe Works
This Cacio e Pepe Potato Gratin balances rich, cheesy goodness with the peppery bite of cacio e pepe. The use of Yukon Gold potatoes ensures a buttery, tender texture, while a final broil delivers a crispy, caramelized crust.
Perfect for dinner parties, holidays, or a cozy night in, this dish brings restaurant-quality sophistication to your table.
Serve it with: A fresh green salad, roasted meats, or crusty bread for a truly unforgettable meal.
Make This Dish Today! Your guests (and your taste buds) will thank you. Share your culinary masterpiece and let us know how it turned out!