5 small Yukon gold potatoes, peeled, cut into 1/8-inch-thick rounds (about 1 1/4 pounds), 1 large yam (red skinned sweet potatoes), cut into 1/8-inch to 1/4-inch-thick rounds, 1 1/2 cups coarsely grated Gruyere cheese (about 5 ounces), 1/2 cup coarsely grated Asiago cheese (about 1 1/2 ounces), 1/2 cup finely grated Pecorino Romano cheese (about 1 1/2 ounces), 2 tablespoons chopped fresh flat-leaf parsley, optional, Sign up for the Recipe of the Day Newsletter Privacy Policy. Ladle a quarter of the cheese sauce evenly over the potatoes. Remove the foil and continue to bake until the potatoes are tender and golden on top, 20 to 25 minutes longer. Mix the yams and potatoes together in a medium bowl. Arrange one-third of the potato mixture in the bottom of the prepared baking dish. Season with salt to taste to make sure it is delicious! Add the cream, broth, rosemary, salt and pepper. Add the garlic and stir 1 minute. Discover (and save!) Melt the butter in a large saucepan over medium heat. Layer 1/3 of the potatoes on the bottom of the baking dish and cover with 1/3 of the fontina cheese then 1/3 the white sauce. Heat the oil in a heavy large skillet over medium-high heat. Remove from the oven and let the gratin rest, 10 minutes. This cheesy scalloped potatoes and ham-layered casserole dish features buttery potatoes and sweet hickory ham baked in a double Jack and Cheddar cheese sauce. Add the onions and cook until tender and golden, about 10 minutes. Repeat the layers twice more ending with a layer of the cheese mixture. Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 2-quart glass or ceramic baking dish. All rights reserved. Whisk in the milk, bring to a boil and cook for 5 to 6 minutes. Add the onions, then season with salt and cook until the onions are soft and very aromatic, 5 to 7 minutes. Preheat the oven to 375 degrees F. Melt the butter in a large saucepan over medium heat. Repeat this process 3 or 4 more times with the remaining potatoes and sauce, pushing down the potatoes between each layer and topping with the sauce. your own Pins on Pinterest Add the garlic and stir 1 minute. Place a quarter of the potatoes in the bottom of a 9-by-13-inch baking dish. 2 cloves garlic, smashed and finely chopped, 3 pounds Yukon gold potatoes, unpeeled, cut into 1/4-inch slices, Sign up for the Recipe of the Day Newsletter Privacy Policy. Repeat 2 more times ending with the fontina cheese on the top. Learn how to cook great Bacon and pancetta potatoes | giada de laurentiis | food ... . Tent with foil if the top is getting too brown. Place the baking dish on a sheet tray lined with foil. Heat the oil in a heavy large skillet over medium-high heat. Add the onions, then season with salt and cook until the … All rights reserved. Remove the pan from the heat. Add the cream, broth, rosemary, salt and pepper. Sprinkle with one-third of the cheese mixture. Sprinkle with the chopped parsley, if using, and serve. It's a quick and easy recipe that's perfect this time of year as a holiday side dish, or delicious anytime as a cozy meal on a chilly night! Take the foil off the last 15 minutes. Add the onions and cook until tender and golden, about 10 minutes. Whisk in the flour and cook until the roux is the consistency of wet sand, 3 to 4 minutes. Cover with tin foil and bake at 400 degrees for about one hour. Crecipe.com deliver fine selection of quality Bacon and pancetta potatoes | giada de laurentiis | food ... recipes equipped with ratings, reviews and mixing tips. Turn off the heat and whisk in the mustard and cheeses. https://www.allrecipes.com/recipe/240290/moms-scalloped-potatoes Remove the pan from the heat. Bake, rotating the dish halfway through, until the potatoes are soft when poked with a fork, 50 to 60 minutes. © 2020 Discovery or its subsidiaries and affiliates. Let sit for 15 to 20 minutes before serving. Add the garlic and cook for another 2 to 3 minutes. Mix all the grated cheeses together in a medium bowl. © 2020 Discovery or its subsidiaries and affiliates. Bake the gratin until the potatoes are almost tender, about 45 minutes. Oct 2, 2016 - This Pin was discovered by Janice Black. Pour the cream mixture over the layers and cover the pan with foil.