POTATO GRATIN
Steps:
- instructions Position a rack in the center of the oven and heat the oven to 400°F. Butter or oil a 3-quart gratin dish; set aside. Put the potatoes, half-and-half and broth, 1/2 tsp. salt, and a few grinds of pepper in a 12-inch skillet. Simmer, partially covered, over medium to medium-low heat, stirring occasionally and gently with a rubber spatula until the potatoes are barely tender when pierced with a fork or skewer, 8 to 12 minutes. In a medium skillet, heat butter or oil over medium-high heat and sauté shallots until tender, fragrant, and lightly browned. Season to taste with salt and pepper. Using a slotted spoon, transfer half the potatoes to the prepared gratin dish, spreading them evenly. Layer on the shallots, pancetta, Gruyère , Fontina, chopped fresh thyme, chopped fresh rosemary, and smoked paprika. Top with the remaining potatoes spreading them evenly, and pour over any liquid remaining in the pan. In a small bowl, combine the breadcrumbs and Pecorino Romano, plus 2 Tbs. melted butter. Evenly scatter the topping mixture over the potatoes. Bake the gratin until it's bubbly, the top is brown, and the potatoes are completely tender when poked with a fork or a skewer, 25 to 30 minutes. Let the gratin sit for at least 10 and up to 30 minutes before serving so the liquid is fully absorbed and the layers are cohesive.
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