Spanish Potatoes au Gratin (Patatas Gratinadas)

Name: Spanish Potatoes au Gratin (Patatas Gratinadas)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 4 medium to large potatoes; 1 large onion; Optional: 2 slices bacon (or pork belly or Spanish pancetta); 3 tablespoons Spanish extra virgin olive oil; 2 large eggs; 8 to 12 ounces whole milk; Salt to taste; 1 cup grated cured sheep's milk cheese for topping (such as Manchego cheese); Optional Garnish: 1 sprig of fresh thyme

Prep: 10 mins

Cook: 45 mins

Total: 55 mins

Servings: 6 servings

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The north of Spain is famous for its variety of creamy cheeses, and many of them are sheep's milk cheese. Local dishes feature these cheeses in a variety of ways, and one that will quickly become a favorite is this delicious, cheesy Spanish potatoes au gratin (patatas gratinadas). This potato and cheese recipe is especially typical in the region Aragon, in northeastern Spain. It's usually served on the side with a hearty meat dish, though sometimes is served on its own as an appetizer or tapa.

This Spanish potatoes au gratin is easy to prepare and uses ingredients that are probably already in your pantry—potatoes, eggs, milk, cheese, and bacon or pork belly (pancetta). Moist, not runny, this dish has a solid consistency—a bit like a layered Spanish potato omelet with bacon.

Note: This recipe calls for Manchego cheese (sheep's milk cheese). If sheep cheese is unavailable, use another sharp cheese such as aged Monterey Jack.

4 medium to large potatoes
1 large onion
2 slices bacon, pork belly, or Spanish pancetta
3 tablespoons Spanish extra-virgin olive oil
2 large eggs
1 to 1 1/2 cups whole milk
Salt, to taste
1 cup grated cured sheep's milk cheese, such as manchego cheese, for topping
1 sprig fresh thyme, for garnish, optional

Gather the ingredients.

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Preheat the oven to 350 F. Peel and cut the potatoes into thin slices (1/8-inch thick). Peel and thinly slice the onion.

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Cut the bacon or pancetta lengthwise in strips and lightly fry them in a medium-high pan.

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Remove the bits with a slotted spoon and allow to drain on a paper towel.

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Oil the bottom and sides of a 9 x 12-inch glass baking dish. Place a layer of potatoes on the bottom. Lay the julienned onions and a couple of strips of bacon or pancetta on top to create another layer.

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Repeat this process until all potatoes, onions, and bacon has been used.

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Beat the eggs and milk together, and pour over the potato mixture. (You can add 1/2 teaspoon of freshly grated nutmeg to the milk and egg mixture if you wish.)

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Cover the baking dish with aluminum foil and place in a hot, preheated oven for 40 minutes. Remove from the oven and sprinkle the grated cheese over the top. Return to the oven uncovered for another five to 10 minutes (until the cheese is golden brown).

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When the cheese has melted, remove from oven and garnish with the fresh thyme if desired. Cut into squares and serve.

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Nutrition Facts (per serving)
426	Calories
25g	Fat
30g	Carbs
20g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	426
% Daily Value*
Total Fat 25g	32%
Saturated Fat 12g	62%
Cholesterol 112mg	37%
Sodium 384mg	17%
Total Carbohydrate 30g	11%
Dietary Fiber 3g	10%
Total Sugars 6g
Protein 20g
Vitamin C 12mg	61%
Calcium 439mg	34%
Iron 2mg	13%
Potassium 793mg	17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.