Cacio e Pepe Potato Gratin Recipe

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Cook Time: 80 minutes

If you're looking for a side dish that's both indulgent and comforting, this Cacio e Pepe Potato Gratin is the perfect choice. Combining the rich, peppery flavors of the classic Italian pasta with the creamy layers of a French-style potato gratin, this dish elevates the humble potato to new heights. Yukon Gold potatoes are simmered in a luxurious cream sauce, then layered with Parmigiano Reggiano and Pecorino Romano cheeses. Baked to golden, bubbling perfection, the gratin is finished off with a sprinkle of fresh thyme for a fragrant, floral touch. With its crispy golden edges and cheesy, peppery center, this side dish is sure to impress any crowd.

Ingredients

• 4 tablespoons unsalted butter
• 1 small yellow onion, thinly sliced
• 4 garlic cloves, minced
• 1 1/2 cups heavy whipping cream
• 1 (12-ounce) can evaporated milk
• 1/2 teaspoon kosher salt
• 4 pounds Yukon Gold potatoes, peeled and thinly sliced (1/8-inch thick)
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1 tablespoon freshly ground black pepper, plus extra for garnish
• 2 cups freshly grated Pecorino Romano cheese
• Fresh thyme leaves, for garnish

Directions

Step 1: Preheat the oven to 375F (190C). Gather all your ingredients and set them aside.

Step 2: In a large 12-inch skillet, heat the butter over medium heat. Once melted, add the sliced onion and cook for 5-6 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 1 minute, stirring constantly, until fragrant.

Step 3: Pour in the heavy cream, evaporated milk, and kosher salt, and stir to combine. Add the sliced potatoes, ensuring theyre evenly spread in the cream mixture. The potatoes should be partially covered by the cream. Bring the mixture to a boil over medium-high heat.

Step 4: Once boiling, reduce the heat to medium and simmer, stirring gently and frequently, for about 15 minutes. The potatoes may be harder to stir at first, but they will soften as they cook.

Step 5: Remove the skillet from the heat. Add the freshly grated Parmigiano-Reggiano cheese, black pepper, and 1 1/2 cups of the Pecorino Romano cheese. Stir everything together until the potatoes are evenly coated in the cheesy mixture.

Step 6: Transfer the potato mixture into a greased baking dish. Evenly sprinkle the remaining 1/2 cup of Pecorino Romano cheese over the top. Cover the dish tightly with aluminum foil.

Step 7: Place the covered dish in the preheated oven and bake for 35-40 minutes, or until the potatoes are fork-tender. Remove the foil and increase the oven temperature to broil. Broil for 4-5 minutes, or until the cheese is golden and crispy.

Step 8: Once done, remove the gratin from the oven and let it sit for about 10 minutes to set. Garnish with fresh thyme leaves and a dash of black pepper. Serve and enjoy!

Nutrition Information (per serving)

• Calories: 620
• Total Fat: 35g (45% Daily Value)
• Saturated Fat: 22g (110% Daily Value)
• Cholesterol: 114mg (38% Daily Value)
• Sodium: 684mg (30% Daily Value)
• Total Carbohydrate: 58g (21% Daily Value)
• Dietary Fiber: 5g (19% Daily Value)
• Total Sugars: 9g
• Protein: 21g (43% Daily Value)
• Vitamin C: 24mg (27% Daily Value)
• Calcium: 552mg (42% Daily Value)
• Iron: 3mg (17% Daily Value)
• Potassium: 1466mg (31% Daily Value)

This luxurious side dish is an elegant fusion of two iconic dishes: the Italian cacio e pepe pasta and the French potato gratin. By combining the rich, cheesy flavors of these two classics, the Cacio e Pepe Potato Gratin brings a new level of decadence to your dinner table. With creamy Yukon Gold potatoes, melted cheeses, and a kick of freshly ground black pepper, it is a comforting yet sophisticated addition to any meal.

History and Origin

The dish "cacio e pepe" (literally "cheese and pepper") is a traditional Roman pasta recipe that dates back centuries, well-known for its simplicity yet bold flavor. It was a favorite among Roman shepherds who used just a few basic ingredientspecorino Romano cheese, black pepper, and pastato create a hearty and satisfying meal. By incorporating these classic ingredients into a potato gratin, this recipe creates an inventive twist on the original Roman comfort food.

Regional Characteristics

In Italy, cacio e pepe is often considered the epitome of Roman cuisine. Its simplicity is a hallmark of the culinary traditions of central Italy, where ingredients are meant to shine in their natural form. The addition of potatoes into this dish brings a new texture, making it more substantial, while still preserving the essence of the classic Roman flavors. Yukon Gold potatoes are used in this gratin for their creamy, buttery texture, which pairs perfectly with the sharp, nutty cheeses typical of both cacio e pepe and gratin dishes.

How This Dish Differs from Similar Dishes

While cacio e pepe is known for its simplicityonly pasta, pepper, and cheesethis gratin version adds an extra layer of complexity with the creamy sauce and thinly sliced potatoes. Traditional potato gratins, such as the French gratin dauphinois, usually focus on the richness of cream and cheese. The key difference with the Cacio e Pepe Potato Gratin is the inclusion of black pepper as a primary flavoring, which is characteristic of the Roman pasta dish. This addition of pepper provides a flavorful punch that contrasts with the richness of the cheeses and cream.

Where This Dish is Typically Served

The Cacio e Pepe Potato Gratin is versatile enough to be served in various settings. In Italy, traditional cacio e pepe is often a first course, while in this gratin form, it becomes an excellent side dish. It pairs wonderfully with roasted meats, particularly lamb or beef, but can also complement lighter dishes such as grilled fish. This dish is perfect for family gatherings, holiday dinners, or dinner parties, as it offers a comforting yet sophisticated side that is sure to impress guests.

Interesting Facts

• In Roman cuisine, cacio e pepe is traditionally prepared with tonnarelli pasta, a square-cut pasta similar to spaghetti, which allows the cheese and pepper to coat the noodles better.
• Though cacio e pepe is a relatively recent addition to many modern Italian menus, its origins date back to the ancient Roman era, where it was a simple, practical meal for farmers and shepherds.
• The Pecorino Romano cheese used in both the traditional and gratin recipes is made from sheep's milk and is known for its strong, salty flavor, which balances the richness of the cream and butter in the gratin.
• The idea of incorporating pepper as a central flavor in both pasta and potato dishes is a unique feature of Roman cuisine, which values bold and simple flavors.

Conclusion

The Cacio e Pepe Potato Gratin is a delightful fusion of Italian and French culinary traditions, offering a fresh take on two beloved dishes. Its creamy, cheesy layers with a touch of pepper create a unique side dish that is both comforting and elevated. Whether for a holiday feast or a weeknight dinner, this gratin is sure to be a hit at the dinner table.

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