Leek and Potato Gratin with Pancetta

Add the pancetta or other ham to a large skillet over medium heat. Saute the pancetta for 5-10 minutes until the fat has rendered and the pancetta is crispy.

Add the leeks, chopped potato (save the sliced potato for later), and butter into the pan with the pancetta and add a sprinkle of salt and pepper. Stir to combine, and let it cook for 7 minutes or so until the veggies have begun to soften and release their liquids.

When the leeks are bright green and becoming slightly translucent, add the garlic to the pan. Stir for 2 more minutes.

Sprinkle the flour over the veggie mixture to evenly coat, and stir to combine. Let the flour cook into the veggies for 2 minutes.

Pour in the wine. It should bubble! If it doesn’t, turn the heat up slightly. Stir well to coat the veggies with the wine/flour mixture.

When the wine is half evaporated, add the milk and heavy cream. Continue stirring to fully incorporate the flour to form a gravy.

Add the diced cheese to the gravy with a sprinkle of pepper. Stir, and taste! Add more salt and pepper if you’d like.

Let the gravy reduce for a few minutes until it is the consistency of thick soup.

Pour the leek mixture into a medium-sized casserole dish. Mine is a 7-inch round dish that’s 4 inches high. Arrange the thinly sliced reserved potato over the top of the leeks, overlapping the potato slices to form a crust.

Sprinkle the potato topping liberally with salt and pepper, then cover with the Parmesan cheese.

Note: You could stop here, cover it with foil and refrigerate this for up to 3 days until you’d like to eat it.

To cook, preheat your oven to 375 F.

Bake the gratin, covered with a sheet of foil, for 20 minutes. Then remove the foil and poke the topping with a fork. If the potatoes aren’t yet tender, put the foil back on and bake for another 15 minutes. Before removing from the oven, remove the cover and bake uncovered for 10 minutes until the cheese and potato topping is crispy. Then remove it from the oven and let it rest for 15 minutes before serving.

For the caper and parsley topping, if using: Heat a small skillet to medium-high heat with a drizzle of olive oil. Add the capers, and shake the pan until the capers are dry and slightly darkened. Add the parsley leaves for 30 seconds until just slightly wilted and crispy.

After resting, cut the gratin into wedges and serve like a lasagna. Top with caper/parsley topping, if desired.