Ingredients with Measurements:
- 2 lbs potatoes, peeled and thinly sliced
- 2 cups grated Alpkäse cheese
- 1 cup heavy cream
- 1 cup milk
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 2 tbsp butter
- 1/4 cup breadcrumbs
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the heavy cream, milk, minced garlic, salt, black pepper, and nutmeg.
3. Add the thinly sliced potatoes to the bowl and toss to coat them in the cream mixture.
4. Grease the baking dish with butter and pour the potato mixture into it, spreading it out evenly.
5. Sprinkle the grated Alpkäse cheese over the top of the potatoes.
6. In a small bowl, mix together the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the cheese.
7. Cover the baking dish with foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
9. 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: 437
Fat: 28g
Carbohydrates: 31g
Protein: 16g
Sodium: 670mg
Sugar: 4g
Substitutions for ingredients:
- Alpkäse 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 to the potato mixture for extra flavor.
- Add chopped cooked bacon or ham to the potato mixture for a meaty version.
- Add sliced mushrooms to the potato mixture for a vegetarian version.
Tips and tricks:
- Use a mandoline slicer to get even slices of potatoes.
- Let the gratin cool for a few minutes before serving to allow it to set.
- Leftovers can be reheated in the oven or microwave.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or in the microwave for 1-2 minutes.
Presentation ideas:
Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Pair with a green salad or roasted vegetables.
Suggested side dishes:
Roasted Brussels sprouts or asparagus.
Troubleshooting advice:
- If the top of the gratin is browning too quickly, cover it with foil and continue baking.
- If the potatoes are still firm after the recommended cooking time, cover the dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure to cook the gratin to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Potato gratin originated in France and has been a popular dish for centuries.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve as a main dish or as a side dish with a protein.
Related Categories
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Region: Swiss
Taste: Savory, Rich, Cheesy, Comforting, Creamy