Ingredients with Measurements:
- 1 1/2 lbs. potatoes, peeled and thinly sliced
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/2 cup grated Ädelost cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 tbsp. butter, melted
Special equipment needed:
- Mandoline slicer or sharp knife
- 9-inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, whisk together the heavy cream, milk, Ädelost cheese, Parmesan cheese, garlic, salt, and black pepper.
3. Arrange the potato slices in the baking dish, overlapping them slightly.
4. Pour the cheese mixture over the potatoes, making sure to cover them completely.
5. Brush the melted butter over the top of the gratin.
6. Cover the baking dish with aluminum foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
8. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 310
Fat: 20g
Saturated Fat: 12g
Cholesterol: 70mg
Sodium: 540mg
Carbohydrates: 23g
Fiber: 2g
Sugar: 3g
Protein: 10g
Substitutions for ingredients:
- Instead of Ädelost cheese, you can use any other blue cheese or Gorgonzola.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
- Instead of heavy cream, you can use half-and-half or whole milk.
Variations:
- Add sliced onions or leeks to the potato layers for extra flavor.
- Add cooked bacon or ham to the cheese mixture for a meaty twist.
- Use sweet potatoes or butternut squash instead of regular potatoes for a different flavor.
Tips and tricks:
- Use a mandoline slicer or sharp knife to ensure that the potato slices are thin and even.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
- If the top of the gratin is browning too quickly, cover it with foil again.
Storage instructions:
- Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the gratin, cover it with foil and bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for an elegant presentation.
- Garnish with chopped fresh herbs, such as parsley or thyme.
Garnishes:
- Chopped fresh herbs, such as parsley or thyme
- Crumbled bacon or pancetta
- Toasted breadcrumbs
Pairings:
- Serve with a green salad or roasted vegetables for a complete meal.
- Pair with a glass of white wine, such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Grilled asparagus
Troubleshooting advice:
- If the gratin is too dry, add a little more milk or cream to the cheese mixture.
- If the gratin is too watery, bake it for a few more minutes uncovered to allow the liquid to evaporate.
Food safety advice:
- Make sure to cook the gratin until the potatoes are tender and the cheese is melted and bubbly.
- Store any leftover gratin in the refrigerator and reheat thoroughly before serving.
Food history:
- Gratin dishes originated in French cuisine and typically consist of a creamy sauce and a crispy topping, such as breadcrumbs or cheese.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve the gratin as a side dish or a main course with a salad or vegetables.
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Region: Swedish