Ingredients with Measurements:
- 2 lbs potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup milk
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp nutmeg
- 2 cups shredded Almkäse cheese
- 1/4 cup breadcrumbs
- 2 tbsp butter, melted
Special equipment needed:
- Mandoline slicer (optional)
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the heavy cream, milk, garlic, salt, black pepper, and nutmeg.
3. Add the sliced potatoes to the bowl and toss to coat them in the cream mixture.
4. Grease the baking dish with butter.
5. Layer the potato slices in the dish, making sure they are evenly distributed.
6. Sprinkle half of the shredded Almkäse cheese over the potatoes.
7. Repeat with another layer of potatoes and the remaining cheese.
8. In a small bowl, mix together the breadcrumbs and melted butter.
9. Sprinkle the breadcrumb mixture over the top of the cheese.
10. Cover the dish with foil and bake for 45 minutes.
11. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
12. 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:
6-8 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 28g
Protein: 14g
Sodium: 610mg
Sugar: 3g
Substitutions for ingredients:
- Almkäse cheese can be substituted with Gruyere or Emmental cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
Variations:
- Add sliced onions or leeks to the potato layers for extra flavor.
- Add cooked bacon or ham to the gratin for a meatier version.
- Use sweet potatoes instead of regular potatoes for a twist on the classic recipe.
Tips and tricks:
- Use a mandoline slicer to ensure that the potato slices are evenly thin.
- 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 during the last 10-15 minutes of baking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the gratin in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or chives.
Pairings:
Serve with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
Roasted Brussels sprouts, sautéed green beans, or a mixed green salad.
Troubleshooting advice:
If the potatoes are not tender after the recommended cooking time, cover the dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure to properly store leftovers in the refrigerator and reheat to an internal temperature of 165°F.
Food history:
Potato gratin is a classic French dish that originated in the Dauphiné region of France. It typically consists of thinly sliced potatoes baked in a cream sauce with cheese.
Flavor profiles:
Creamy, cheesy, savory, nutty.
Serving suggestions:
Serve the gratin as a side dish with roasted chicken or beef, or as a main dish with a green salad.
Related Categories
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Region: German
Taste: Creamy, Rich, Cheesy, Savory, Comforting