If you want to prepare the gratin a day ahead, reheat it covered in a 300°F oven until bubbling around the edges and warmed through.
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For this gratin, arrange the slices so they overlap slightly.
I have been making this since it was first published and it is always a hit with everyone. I did lighten it using a mix of half and half and milk - prob not much but it made me feel better.
Rich and tasty, a favorite for potlucks. I use non-fat evaporated milk instead of full cream with good result. The pancetta adds a nice salty balance to the richness of the dish.
Unbelievably good and very very rich. Practice portion control on this one: Cut it into two inch squares. It's likely still 100000 calories but oh, is it good!
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