Gratin Polesano

Potato and Cheese Gratin


Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This recipe is for a complete supper dish, although it can also be served as a side dish for roast chicken or something similarly plain. Extra stock might be needed to cook the potatoes without them drying out, depending on the type of potatoes used and the thickness of the dish.


  • 25 g/1 oz/2 tbsp unsalted butter
  • 475 ml/16 fl oz/2 cups chicken or beef stock
  • 1 kg/ lb potatoes, peeled and very thinly sliced
  • 300 g/11 oz fontina cheese, sliced
  • 150 g/5 oz pancetta, thinly sliced
  • sea salt and ground black pepper


  1. Butter the sides and base of a deep, flameproof and ovenproof dish using half the butter. Pour half the stock into the buttered dish and bring to the boil.

  2. Remove from the heat and arrange half the potatoes in the dish, making sure they are covered by the stock. Return to the heat and cook gently for 10-15 minutes, until the stock has evaporated and potatoes are tender. Preheat the oven to 180°C/350°F/Gas 4.
  3. Cover the potatoes with half the fontina and half the pancetta, season and cover with the remaining sliced potatoes. Pour over the remaining stock. Finish with the remaining fontina and pancetta, dot the top with the rest of the butter and sprinkle with salt and pepper.

  4. Bake for 20 minutes, or until the potatoes are tender and the top is golden.