Potato, Pancetta, Taleggio and Semi-dried Tomato Gratin

Potato, Pancetta, Taleggio and Semi-dried Tomato Gratin
5 (100%) 1 vote

Taleggio is a soft creamy Italian cheese which melts beautifully. You’ll need a medium-size gratin or baking dish. Serve on its own with a salad or roast vegetables or as a side dish for roast lamb.

Serves 2 for a main course with a salad, 4 for a side dish


1 garlic clove, cut in half
1 tablespoon olive oil
2 large potatoes, peeled and cut into thin slices
100g Taleggio, cut into small cubes
4 semi-dried tomatoes or 2 large sun-dried tomatoes cut into small strips
30g pancetta, cut into small cubes (or buy the mini-packs in the supermarket*)
Freshly ground black pepper
100ml sour cream and full-fat milk, combined


1. Rub the cut garlic clove around the inside of a baking dish and grease it with the olive oil.

2. Layer the potatoes, Taleggio and tomatoes in the dish. Sprinkle the pancetta on top.

3. Season the sour cream and milk mixture with black pepper and pour it into the dish. Cover the dish with tin foil so the pancetta doesn’t burn. Bake in a preheated oven at 180C/350F/Gas 4 for 45-50 minutes until golden, removing the tin foil for the last 15 minutes of cooking. Check with a sharp knife to ensure the potatoes are cooked through.

Recipe Note
– Semi-dried tomatoes are less salty and aggressively-flavoured than sun-dried tomatoes which can overpower a delicate dish like this. Either way you won’t need salt as the pancetta and the tomatoes will be salty.

– If you don’t have pancetta (though most supermarkets sell it quite cheaply in two sealed packets) use small cubes of streaky bacon. If you buy the pack of two, use the leftover pancetta in pack one along with the pancetta in the second pack to make our Authentic Spaghetti Carbonara the next day.

– Use 100ml of single cream instead of the sour cream and full-fat milk mixture or half cream/half milk. Always use full-fat milk as the fat is required to give the gratin a creamy texture.


Photography copyright foodpixies.com

Related Recipes and Features

How to poach an egg There are two methods to poach en egg: the traditional one where you drop the egg into water and swirl it and the new modern cling film method. You ch...
Espresso and Walnut Cake with Coffee Buttercream This cake is based on the classic pound cake recipe with equal quantities of flour, butter and sugar so it is easy to make. We've used the all-in-one ...
Omelette with Salmon, Parmesan and Chives Some people like to cook their omelettes so they are golden on all sides. The classic French method is to keep them a soft buttery yellow on the outsi...
Summer Pudding Summer pudding is a British classic – we've used mixed berries in our recipe but you could use just one type of soft fruit. Fresh or frozen fruit both...
Matcha and Yuzu Tart From Eric Lanyard's inspiring book Tart it Up!: Sweet and Savoury Tarts and Pies published by Mitchell Beazley. Eric says: 'This Asian-inspired recipe...
Roast Belly of Pork This recipe is for a large piece of pork but you can always freeze the leftovers or reheat the ribs and serve them in warm tortillas with hoisin sauce...