Ingredients with Measurements:
- 2 lbs. potatoes, peeled and thinly sliced
- 1 cup Ardagh Castle Gjetost cheese, grated
- 1 cup heavy cream
- 1/2 cup milk
- 2 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 tbsp. butter, melted
- 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, garlic, salt, and black pepper.
3. Add the sliced potatoes to the bowl and toss to coat them evenly with the cream mixture.
4. Grease the baking dish with butter.
5. Layer the potatoes in the baking dish, making sure to spread them out evenly.
6. Sprinkle the grated Ardagh Castle Gjetost cheese over the potatoes.
7. Repeat layers until all the potatoes and cheese are used up.
8. In a separate bowl, mix together the melted butter and breadcrumbs.
9. Sprinkle the breadcrumb mixture over the top of the potatoes.
10. Cover the baking 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: 405
Fat: 23g
Carbohydrates: 38g
Protein: 11g
Sodium: 560mg
Sugar: 4g
Substitutions for ingredients:
- You can use any type of potatoes for this recipe.
- If you can't find Ardagh Castle Gjetost cheese, you can substitute with any other type of cheese that melts well, such as cheddar or gruyere.
Variations:
- You can add other ingredients to the gratin, such as sliced onions, bacon, or herbs like thyme or rosemary.
- For a vegetarian version, you can omit the bacon and use vegetable broth instead of chicken broth.
Tips and tricks:
- To make slicing the potatoes easier, use a mandoline slicer.
- If the top of the gratin is browning too quickly, cover it with foil again.
- Let the gratin cool for a few minutes before serving to allow it to set.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the gratin in a preheated 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.
- Garnish with fresh herbs or chopped bacon.
Garnishes:
- Fresh herbs, such as thyme or rosemary
- Chopped bacon
Pairings:
- This gratin pairs well with roasted meats, such as chicken or beef.
Suggested side dishes:
- A simple green salad with a vinaigrette dressing
- Roasted vegetables, such as carrots or Brussels sprouts
Troubleshooting advice:
- If the potatoes are still hard after baking, cover the dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw potatoes to prevent the spread of bacteria.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Gjetost cheese is a traditional Norwegian cheese that is made from a blend of goat's milk and cow's milk.
Flavor profiles:
- Creamy, cheesy, and slightly sweet
Serving suggestions:
- Serve the gratin as a side dish for a holiday meal or as a comforting weeknight dinner.
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Region: Norwegian