Cheesy Scalloped Potatoes with Pancetta

Three cheeses, cream, potatoes.  And pancetta??  And a great spice combo??  Oh yes, I was sold as soon as I read it, I knew I had to make it right away.  So. very. yummy.  Everyone raved about this, it is absolutely a keeper and worthy of special occasions/holiday meals.  If you can, I suggest having a helper for the whisking and adding ingredients parts (thank you to my wonderful 4 1/2 year old for being my sous-chef, as usual :))

Original recipe:
http://www.cookingandbeer.com/2014/11/cheesy-scalloped-potatoes-with-pancetta/

The amounts I used below are halved from the original, as I did not need a 9" x 13" pan full of potatoes.

Ingredients:

--for the sauce--
2 T. unsalted butter
2 T. all-purpose flour
1 1/4 c. heavy cream
1/2 tsp. garlic powder
1/2 tsp. poultry seasoning
1/2 tsp. smoked paprika
1/8 tsp. ground cayenne pepper
salt and pepper, to taste
2 oz. sharp white cheddar, grated
2 oz. Gruyère, grated
1 oz. Monterey Jack, grated  (I used food processor to grate all three together at a time)

--for the potatoes--
1 1/2 lbs. russet or yukon gold potatoes, sliced in rounds (I used yukons)
4 oz. sharp white cheddar, grated
2 oz. Gruyère, grated
4 oz. Monterey Jack, grated
1 T. unsalted butter, melted
1/4 c. panko
2 T. Italian-style bread crumbs
pepper, to taste
2 oz. pancetta, diced and cooked until just starting to crisp
parsley, fresh or dried, as garnish (I used dried)

Instructions:

1. For the sauce: in a large saucepan, melt the butter over medium heat.  Whisk in flour and cook, stirring constantly, for 3-4 minutes.

2. Whisk in heavy cream, garlic powder, poultry seasoning, paprika, cayenne pepper, salt, and pepper.  Bring mixture to simmer over medium heat, allowing to thicken as you continue to whisk, cooking for about 5 minutes.

3. Reduce heat to low.  Add shredded cheeses a very small amount at a time (around 2-3 T.) and whisk in until melted and combined after each addition.  Once all cheeses are in, leave sauce in pan over lowest heat while preparing the potatoes.

4. Heat oven to 375°F and spray an 8" x 8" glass baking dish with non-stick spray.  Set aside.

5. Place potatoes in a large pot and add water until they are just covered.  Season with salt and heat over high heat.

6. Bring potatoes to boil, then cook for 5-6 minutes or until just tender, not mushy.  Drain and set aside.

7. If you have not already done so by grating together, combine cheeses in a bowl and set aside.

8. In the prepared baking dish, use around 1/3 of the potatoes to make a layer on the bottom of the dish.  Pour 1/3 of sauce over the layer of potatoes and spread evenly.  Sprinkle with 1/3 of the grated cheeses.  Repeat layers two more times.

9. In a small bowl, combine melted butter, panko, and bread crumbs.  Sprinkle mixture over top of layers.

10. Sprinkle with black pepper, then place in oven.  Bake for 30-35 minutes or until bubbly and top is brown (I went 35).  Remove from oven and let stand for 2-3 minutes.

11. Top with pancetta and parsley.  Serve with desired main dish and enjoy!!