Ingredients with Measurements:
- 1.5 lbs potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 4 oz Altenburger Ziegenkäse cheese, grated
- 2 tbsp butter, melted
- 2 cloves garlic, minced
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together the heavy cream, milk, salt, black pepper, and nutmeg.
3. Add the sliced potatoes to the bowl and toss to coat.
4. Grease the baking dish with butter.
5. Layer the potato slices in the dish, overlapping slightly.
6. Pour any remaining cream mixture over the potatoes.
7. Sprinkle the grated Altenburger Ziegenkäse cheese over the top of the potatoes.
8. In a small bowl, mix together the melted butter and minced garlic.
9. Drizzle the garlic butter 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 cheese is golden brown and bubbly.
12. Let the gratin cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 5 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 350
- Fat: 22g
- Carbohydrates: 28g
- Protein: 10g
Substitutions for ingredients:
- Altenburger Ziegenkäse cheese can be substituted with any other type of goat cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Nutmeg can be omitted if desired.
Variations:
- Add sliced onions or leeks to the potato layers for extra flavor.
- Top the gratin with breadcrumbs for a crispy texture.
- Use different types of cheese, such as Gruyere or cheddar.
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 the cheese to set.
- Leftovers can be reheated in the oven or microwave.
Storage instructions:
- Store leftovers 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.
- Garnish with fresh herbs, such as thyme or parsley.
Garnishes:
- Fresh herbs, such as thyme or parsley.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Green beans with almonds
- Arugula salad with lemon vinaigrette
Troubleshooting advice:
- If the gratin is not browning on top, broil for a few minutes at the end of cooking time.
- If the potatoes are not cooked through, cover with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure the potatoes are sliced thinly to ensure even cooking.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Potato gratin is a classic French dish that originated in the Dauphiné region.
Flavor profiles:
- Creamy, cheesy, savory.
Serving suggestions:
- Serve as a side dish with roasted meat or poultry.
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Region: German