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1
Add the pancetta or other ham to a large skillet over medium heat.
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2
Saute the pancetta for 5-10 minutes until the fat has rendered and the pancetta is crispy.
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3
Add the leeks, chopped potato (save the sliced potato for later), and butter into the pan with the pancetta and add a sprinkle of salt and pepper.
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4
Stir to combine, and let it cook for 7 minutes or so until the veggies have begun to soften and release their liquids.
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5
When the leeks are bright green and becoming slightly translucent, add the garlic to the pan.
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6
Stir for 2 more minutes.
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7
Sprinkle the flour over the veggie mixture to evenly coat, and stir to combine.
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8
Let the flour cook into the veggies for 2 minutes.
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9
Pour in the wine.
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10
It should bubble!
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11
If it doesnt, turn the heat up slightly.
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12
Stir well to coat the veggies with the wine/flour mixture.
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13
When the wine is half evaporated, add the milk and heavy cream.
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14
Continue stirring to fully incorporate the flour to form a gravy.
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15
Add the diced cheese to the gravy with a sprinkle of pepper.
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16
Stir, and taste!
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17
Add more salt and pepper if youd like.
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18
Let the gravy reduce for a few minutes until it is the consistency of thick soup.
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19
Pour the leek mixture into a medium-sized casserole dish.
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20
Mine is a 7-inch round dish thats 4 inches high.
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21
Arrange the thinly sliced reserved potato over the top of the leeks, overlapping the potato slices to form a crust.
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22
Sprinkle the potato topping liberally with salt and pepper, then cover with the Parmesan cheese.
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23
Note: You could stop here, cover it with foil and refrigerate this for up to 3 days until youd like to eat it.
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24
To cook, preheat your oven to 375 F.
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25
Bake the gratin, covered with a sheet of foil, for 20 minutes.
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26
Then remove the foil and poke the topping with a fork.
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27
If the potatoes arent yet tender, put the foil back on and bake for another 15 minutes.
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28
Before removing from the oven, remove the cover and bake uncovered for 10 minutes until the cheese and potato topping is crispy.
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29
Then remove it from the oven and let it rest for 15 minutes before serving.
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30
For the caper and parsley topping, if using: Heat a small skillet to medium-high heat with a drizzle of olive oil.
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31
Add the capers, and shake the pan until the capers are dry and slightly darkened.
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32
Add the parsley leaves for 30 seconds until just slightly wilted and crispy.
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33
After resting, cut the gratin into wedges and serve like a lasagna.
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34
Top with caper/parsley topping, if desired.
