Goat Cheese Potato Gratin with Crispy Pancetta - Recipe from Price Chopper
Goat Cheese Potato Gratin with Crispy Pancetta
Ditch that basic potato gratin recipe for something more holiday-worthy. Make this version with goat cheese, pancetta and balsamic drizzle for your next party.
Ditch that basic potato gratin recipe for something more holiday-worthy. Make this version with goat cheese, pancetta and balsamic drizzle for your next party.
- Preheat oven to 350° F.
- Spray four 8 oz. ramekins or mini casserole dishes with cooking spray. Divide the potatoes evenly among dishes, keeping potatoes as flat as possible at the top.
- Pour cream into a small bowl, add cheese and salt. Using a fork, continuously mash goat cheese into cream until incorporated. Divide cream mixture evenly, pour over potatoes. Place dishes on a baking sheet. Bake for 45 minutes or until golden brown and bubbly and potatoes are cooked through.
- Meanwhile, cook pancetta in a small skillet over medium heat until crispy. Drain on paper towel to remove excess grease. Wipe out pan with a paper towel, and pour in balsamic vinegar. Boil over medium heat until reduced by just over half so it becomes syrupy (don't boil to long, vinegar will thicken as it cools.)
- Remove potatoes from oven. Drizzle with a small amount of balsamic glaze, and top with pancetta.
