Gratin Potatoes with Guanciale

Gratin Potatoes with Guanciale

By Nicholas Fiorentino

What's the difference between scalloped potatoes and Au Gratin Potatoes? Scalloped potatoes are made with a flour-butter-milk roux, whereas Potatoes au Gratin is made with 100% indulgence: cream, butter, and cheese.


  • Diced, crispy Guanciale
  • 1 cup heavy cream
  • 3 garlic cloves, diced and toasted
  • 1 tbsp unsalted butter, melted
  • 1  tbsp wagyu tallow
  • 2 lbs. Yukon Gold or yellow  potatoes
  • 1/2 tsp coarse sea salt
  • 1/4 tsp pepper
  • 2 ½ cups mozzarella cheese, shredded
  • 1 tbsp chives, chopped



  1. Preheat the oven to 350 F.
  2. Melt butter in a microwave for 30 seconds
  3. Place butter, cream, garlic, salt, pepper, and Guanciale in a bowl, whisking until combined. (Alternatively, you can use a blender for less than a minute)
  4. Peel the potatoes and slice them 1/8″ thick. Use a slicer/mandolin and save your fingers.
  5. Using a baking dish, lay the first layer of slices using about 1/3 of the potatoes. Get creative in your pattern.
  6. Pour over 1/3 of the cream, covering the top of the potatoes.
  7. Sprinkle with 3/4 cups of shredded mozzarella.
  8. Repeat for the 2nd and third layers, but do not add the mozzarella on the top as it will burn (will add it later).
  9. Cover with foil and bake for 1 hour 15 min or until the potatoes in the middle are soft (use knife to test).
  10. Remove from the oven and check the potatoes are soft through all layers.
  11. Top with cheese, chives, and more Guanciale, and bake for 10 to 15 minutes until golden and bubbly.


When removing the dish from the oven it may spill or splatter and this is a hot sticky solution so use gloves and be gentle. Let the dish stand for 10 minutes before serving.

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