Ingredients

• 9 x 13 casserole dish

• 2 lbs russet potatoes, peeled, sliced 1/8-inch thick half-moons (about 4 large)

• 2 TBSP unsalted butter

• 1 whole shallot bulb, finely minced

• 4 cloves garlic, minced

• 2 1/2 - 3 cups heavy whipping cream

• 2 - 3 bay leaves

• 1/2 tsp nutmeg

• 1/4 tsp dried thyme

• 3/4 cup freshly grated Parmesan cheese

• 1/2 cup frozen peas, divided and thawed

• 3 oz diced pancetta

• salt/pepper

 

Directions

1. preheat oven to 400 degrees F

2. heat pancetta in a sauce pan; cook until crisp and transfer to paper towel-lined plate to drain

3. in medium sauce pan, melt butter and add shallots; cook 5 min until soft and add garlic (1min)

4. add cream, bay leaves, nutmeg, thyme, cheese 1 tsp salt and 1/2 tsp pepper; bring to a simmer and cook 10 min, low heat

5. remove bay leaves; try and remove most of garlic/shallot bits from bottom; set aside

6. arrange one layer of potatoes in casserole dish; sprinkle with salt/pepper, Parmesean, half the peas, 1/3 of cooked pancetta and some of garlic/shallot mixture

7. repeat process twice more, however do not put peas on top layer (they turn gray)

8. pour cream mixture over potatoes and make sure it covers top layer; cover with foil and bake for 1hr - 1hr 15min (until potatoes are fork tender).  cool for 5 min and cream with start to set