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1
Preheat your oven to 400 F.
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2
Heat a cast iron skillet or large saute pan over medium heat and add the pancetta. Cook for 5-6 minutes until browned and crispy. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate to drain.
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3
In a medium saucepan/pot over medium heat, melt the butter. When melted add the minced shallots and garlic and saute for 2-3 minutes until the shallots have softened. Be careful not to burn the garlic! Add the cream, sage, thyme and salt to the saucepan and heat until it is just simmering. Simmer very gently (you don't want the cream to boil, people) for 10-15 minutes to allow the flavors to infuse.
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4
While your cream is simmering, prepare the sweet potatoes. Peel the potatoes and slice them in 1/8-inch discs. If you have a mandolin, please use it (carefully). You want your discs to be as even in width as possible so that they cook evenly. Briefly set the potatoes aside.
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5
Remove the sage and thyme leaves from your cream, and taste the mixture. Add a little more salt if necessary and season with fresh ground pepper.
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6
Pour 1/2 cup of the cream into a 9x13 or similar sized baking dish. Add one third of the sweet potatoes to the dish in an even layer. Add another 1/2 cup of the cream, half of the grated Parmesan and half of the pancetta. Add a second layer of potatoes, cream, Parmesan and pancetta. Top with the remaining potatoes, and pour the remaining cream over the top of your gratin. Cover the baking dish tightly with foil and bake for 50 minutes or until the potatoes are very tender when pierced with a sharp knife.
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7
While your gratin is in the oven, prepare the crunchy topping. Heat the butter in a large pan over medium heat. When melted add the panko breadcrumbs and stir until the breadcrumbs are well-coated. Continue cooking, stirring constantly, until the breadcrumbs are golden brown. Transfer the toasted breadcrumbs to a bowl to cool. When cool, mix in the grated Parmesan and smoked paprika.
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8
After 50 minutes, remove the dish from the oven, remove the foil and add the topping in an even layer. Return the gratin to the oven for another 15 minutes until the top is crispy and browned. Remove from oven. Sprinkle the gratin with freshly chopped sage and allow it to rest for 10 minutes before serving.
