Introduction: A Comforting Twist on a Classic
Cacio e Pepe Potato Gratin is a delicious and indulgent dish that takes the beloved Italian pasta classic, Cacio e Pepe, and transforms it into a creamy, cheesy gratin. By combining the smooth texture of potatoes with the bold flavors of Parmigiano-Reggiano and Pecorino Romano, this dish makes a perfect side or a standalone main course. It’s an excellent option for any gathering or family dinner, offering a unique twist on traditional potato gratin.
How to Make a Delicious Cacio e Pepe Potato Gratin
Cacio e Pepe Potato Gratin offers the perfect balance of flavor, texture, and ease of preparation. This dish elevates your typical potato bake with the richness of two types of cheese and the signature bite of freshly cracked black pepper. Whether you’re a beginner in the kitchen or an experienced home chef, this recipe is simple to follow and yields mouthwatering results. It’s also versatile enough to prepare ahead of time, making it ideal for busy weeknights or entertaining. Additionally, you can pair it with a variety of side dishes like white bean tuscan soup to complete your meal.
How to Make Cacio e Pepe Potato Gratin
Here’s a step-by-step guide to making this creamy and savory dish at home. Follow these easy instructions and enjoy the comforting flavors of this Italian-inspired gratin.
Ingredients:
- 4 tablespoons unsalted butter
- 1 small (6 ounces) yellow onion, thinly sliced (about 1 cup)
- 4 medium garlic cloves, finely chopped (about 4 teaspoons)
- 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 (about 1/8-inch slices)
- 2 ounces Parmigiano-Reggiano cheese, grated (about ½ cup)
- 1 tablespoon freshly ground black pepper (plus more for garnish)
- 8 ounces Pecorino Romano cheese, grated (about 2 cups), divided
- Fresh thyme leaves for garnish
Directions:
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
2. Cook the Onions and Garlic
In a large, high-sided skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, until softened, about 5-6 minutes. Stir in the chopped garlic and cook for an additional minute until fragrant.
3. Prepare the Cream Mixture
Pour in the heavy cream, evaporated milk, and salt. Stir to combine. Add the sliced potatoes to the skillet, ensuring they are evenly coated and partially submerged in the cream mixture. Bring to a boil over medium-high heat.
4. Simmer the Potatoes
Reduce the heat to medium and simmer for 15 minutes, stirring frequently. The potatoes will soften during this time, making it easier to mix them.
5. Add the Cheeses and Pepper
Remove the skillet from the heat. Add the grated Parmigiano-Reggiano cheese, freshly ground black pepper, and 1 ½ cups of the Pecorino Romano. Stir everything together until the potatoes are evenly coated with the cheese and seasoning. Sprinkle the remaining ½ cup of Pecorino Romano on top.
6. Bake the Gratin
Cover the skillet tightly with foil and bake in the preheated oven for 35-40 minutes, or until the potatoes are fork-tender.
7. Broil for a Golden Finish
Remove the foil and turn the oven to broil. Broil the gratin for an additional 4-5 minutes, or until the top is golden brown and bubbly.
8. Let it Set
Allow the gratin to rest for 10 minutes before serving. This allows the flavors to meld together, making each bite even more satisfying.
9. Garnish and Serve
Garnish the gratin with fresh thyme leaves and an extra sprinkle of freshly ground black pepper before serving.
How to Serve Cacio e Pepe Potato Gratin
Cacio e Pepe Potato Gratin is the perfect side dish to complement a variety of meals. It pairs beautifully with grilled meats like chicken or steak, roasted vegetables, or even a light salad. The richness of the gratin makes it hearty enough to stand on its own for a comforting main dish as well. You can serve it alongside a robust chicken Italian sausage pasta recipe, which enhances the experience of your meal.
How to Store Cacio e Pepe Potato Gratin
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the gratin in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
Tips to Make Cacio e Pepe Potato Gratin
- Use a Mandolin for Even Slicing: A mandolin slicer helps ensure uniform potato slices, ensuring even cooking and a smooth texture throughout the gratin.
- Adjust the Pepper to Your Taste: The amount of black pepper in this dish can be tailored to your preference. If you like a spicier kick, feel free to add more pepper to taste.
- Add Bacon or Pancetta for Extra Flavor: For an extra layer of savory goodness, consider adding crispy cooked bacon or pancetta to the gratin mixture. It adds a wonderful crunch and smoky flavor.
Variation: Add More Vegetables for Extra Nutrients
If you’d like to add more nutrients and flavor to your Cacio e Pepe Potato Gratin, consider mixing in sautéed mushrooms, spinach, or even leeks. These vegetables not only enhance the taste of the gratin but also provide additional vitamins and minerals, making the dish even more hearty and satisfying.
FAQs
Can I use a different type of cheese?
Absolutely! While Parmigiano-Reggiano and Pecorino Romano provide a traditional flavor, you can experiment with other cheeses like Gouda, Gruyère, or even Cheddar for a different twist on this gratin.
Can I prepare this dish ahead of time?
Yes, you can prepare the gratin up to the baking step. Simply cover it and refrigerate it for up to 24 hours. When ready to bake, add a few extra minutes to the cooking time.
Is it necessary to peel the potatoes?
Peeling the potatoes is recommended for a smoother and creamier texture. However, if you prefer a rustic style, you can leave the skins on—just be sure to wash them thoroughly before slicing.
Can I make this dish vegetarian?
Yes, this recipe is naturally vegetarian. Just skip the optional bacon or pancetta and you’ll have a delicious vegetarian dish.
How do I know when the potatoes are cooked?
The potatoes are done when they are fork-tender. After baking, you should be able to easily pierce the potatoes with a fork.