Flavors by Alessandra

Render the pancetta:
1 In a skillet over medium heat, cook pancetta until golden and crisp. Remove with a slotted spoon and set aside, leaving a thin layer of fat in the pan.
Infuse the cream:
3 Add shallot and sauté until softened, about 2 minutes. Pour in heavy cream, then add lemon peel, sage, nutmeg, bouillon, salt, and pepper. Simmer gently 3–5 minutes — don’t boil. Taste and adjust seasoning.
Prepare the pan:
5 Butter your roasting dish or gratin pan and sprinkle a light dusting of Parmigiano over the base.
Assemble:
7 Arrange sliced potatoes in a single even layer, slightly overlapping. Remove the lemon peel and sage from the cream, then pour the infused cream evenly over the potatoes.
First bake:
9 Cover tightly with foil and bake at 375°F (190°C) for 40–45 minutes, until the potatoes are tender when pierced.
Add cheese & pancetta:
11 Uncover and sprinkle with Gruyère, remaining Parmigiano, and all the crispy pancetta.
Finish baking:
13 Bake uncovered 15–20 minutes, until golden and bubbling. Let rest 10 minutes before serving so the sauce thickens slightly.