For an even richer flavor, consider using brown butter instead of regular butter. Be careful not to burn the butter. If the potatoes start to brown too quickly during the broiling stage, move the gratin to a lower rack or reduce the broiling time. Use a very sharp mandoline to get thin even slices. This will help the potatoes to cook evenly.
Cacio e Pepe Potato Gratin
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PREP TIME15 mins
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COOK TIME1 hrs 20 mins
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TOTAL TIME1 hrs 45 mins
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SERVING8 People
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VIEWS15
A symphony of creamy, cheesy indulgence, this potato gratin elevates comfort food to a gourmet experience. Imagine tender Yukon Gold potatoes bathed in a luscious Pecorino-Romano and Parmigiano-Reggiano sauce, infused with the sharp bite of black pepper and the subtle sweetness of thyme. Elegantly cozy!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate58 g
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Cholesterol114 mg
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Fiber5 g
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Protein21 g
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Saturated Fat22 g
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Sodium684 mg
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Sugar9 g
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Fat35 g
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Unsaturated Fat0 g
Follow The Directions
01
StepGather all ingredients.
02
StepPreheat oven to 375 degrees F (190 degrees C). Heat butter in a large 12-inch high-sided skillet over medium heat until melted. Add onion and cook, stirring occasionally, until softened, 5 to 6 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.
03
StepAdd cream, evaporated milk, and salt and stir. Add potatoes, separating slices from each other and nestling potatoes in cream mixture until potatoes are partially covered. Bring to a boil over medium-high. Reduce heat to medium and simmer, stirring and folding often, for 15 minutes. (Potatoes will be harder to stir at first but will soften as they cook). Remove from heat.
04
StepAdd Parmigiano-Reggiano, pepper, and 1 1/2 cups of the Pecorino-Romano; fold and stir until potatoes are evenly coated in cheeses. Top evenly with remaining 1/2 cup Pecorino-Romano.
05
StepCover tightly with foil and bake in preheated oven until potatoes are fork tender, 35 to 40 minutes.
06
StepRemove foil and increase oven temperature to broil. Broil until cheese is golden brown, 4 to 5 minutes.
07
StepRemove and let sit for 10 minutes. Garnish with thyme and pepper and serve.
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Karl Runte
Jun 24, 2025My potatoes took a little longer to cook, but it was probably just my oven. Still delicious!
Victoria Hauck
Jun 15, 2025I used Gruyere because I didn't have Pecorino Romano. Also very good!
Buddy Dach
Jun 10, 2025The smell while it was baking was incredible!
Isidro Donnelly
Jun 6, 2025Easy to follow instructions and a beautiful result! Thank you!
Lorenza Hauck
Jun 4, 2025This is my new go-to side dish for special occasions!
Devan Heidenreich
Jun 2, 2025This was amazing! My family devoured it. The Cacio e Pepe flavor really elevates it!
Karley Rolfson
May 31, 2025I was a little intimidated by the mandoline, but it was worth it for the even slices. So creamy!
Henry Dare
May 27, 2025Next time, I'm going to try adding some crispy pancetta for extra flavor.
Osvaldo Fisher
May 19, 2025I added a little bit of nutmeg as suggested, and it was a game changer!