Cacio e Pepe Potato Gratin
Ingredients
- 4 tablespoons unsalted butter
- 1 small yellow onion
- 4 garlic cloves
- 1 1/2 cups heavy whipping cream
- 1 (12 ounce) can evaporated milk
- 1/2 teaspoon kosher salt
- 4 pounds Yukon Gold potatoes
- 1/2 cup Parmigiano-Reggiano cheese
- 1 tablespoon freshly ground black pepper
- 2 cups pecorino Romano cheese
- fresh thyme leaves, for garnish
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Instructions
- Gather all ingredients.
- Preheat 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.
- Add 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.
- Add 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.
- Cover tightly with foil and bake in preheated oven until potatoes are fork tender, 35 to 40 minutes.
- Remove foil and increase oven temperature to broil. Broil until cheese is golden brown, 4 to 5 minutes.
- Remove and let sit for 10 minutes. Garnish with thyme and pepper and serve.
Source
Original recipe: View Original