Ingredients with Measurements:
- 2 lbs of potatoes, peeled and thinly sliced
- 2 cups of heavy cream
- 1 cup of grated añejo cheese
- 1/2 cup of grated parmesan cheese
- 1/4 cup of butter, melted
- 2 cloves of garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Mandoline slicer or sharp knife
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large bowl, mix together the heavy cream, grated añejo cheese, grated parmesan cheese, melted butter, minced garlic, salt, and pepper.
3. Add the thinly sliced potatoes to the bowl and toss to coat evenly.
4. Grease the baking dish with butter or cooking spray.
5. Layer the potato mixture in the baking dish, making sure to spread it out evenly.
6. Cover the dish with aluminum foil and bake for 45 minutes.
7. Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
8. Let the gratin cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 480
Fat: 38g
Carbohydrates: 25g
Protein: 12g
Sodium: 400mg
Sugar: 2g
Substitutions for ingredients:
- Añejo cheese can be substituted with aged cheddar or gruyere cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with pecorino romano cheese.
Variations:
- Add sliced onions or leeks to the potato mixture for extra flavor.
- Top the gratin with breadcrumbs or chopped herbs before baking for added texture.
Tips and tricks:
- Use a mandoline slicer or sharp knife to ensure the potatoes are thinly sliced and cook evenly.
- Let the gratin cool for 10 minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat oven to 350°F.
- Cover the gratin with aluminum foil and bake for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with chopped herbs or a sprinkle of paprika for added color.
Garnishes:
- Chopped herbs such as parsley or thyme
- Paprika
Pairings:
- Serve with a green salad or roasted vegetables for a complete meal.
- Pair with a full-bodied red wine such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the gratin is not browning on top, broil for 1-2 minutes until golden brown.
- If the potatoes are not tender after baking, cover with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to wash and dry the potatoes thoroughly before slicing.
- Store leftover gratin in the refrigerator and consume within 3 days.
Food history:
- Gratin dishes originated in French cuisine and typically consist of a creamy sauce and a topping of cheese or breadcrumbs.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve hot as a side dish or main course.
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