Potatoes Au Gratin Oh! The Cheesy Goodness!

 Mmmmm...70's cookware...

"straight" from my studio kitchen to you! Tried and true. But seriously, how can you go wrong with all that fat?! 

INGREDIENTS

5ish Potatoes (Enough to fill 9x9 casserole)

1/2 Pound Havarti Cheese

1/4 pound Pancetta or Bacon

3/4-1 pint cream

1 tsp nutmeg

2 Tbsp flour

1/4 cup Bread Crumbs

 

DIRECTIONS

1. Slice potatoes and put into bowl. Toss with nutmeg and cover with cream. (About 3/4 pint) Let sit overnight.

2. Fry pancetta or bacon to desired crispness. Save grease. Dice pancetta.

3. Layer potato slices, pancetta bits and chese in a 9x9 (buttered) casserole dish.

4. Pour left over cream into pancetta pan with left over grease. Constantly stirring on low heat, add 2 Tbsp. flour, one at a time, until roux is smooth. Spoon roux onto potato layers until covered. Pick up casserole dish and gently bang bottom to get roux evenly dispersed throughout the layers. Add more roux if needed/desired. 

5. Cover with foil and bake at 325 for 40 minutes, or until potatoes are tender. Uncover and lightly cover with bread crumbs and bake for another 10 minutes until au gratin is golden bubbly. 

6. Congratulations! You are now the hero of the dinner party!