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. dried thyme
- 1/2 lb. Ardrahan cheese, grated
- 2 tbsp. butter, cut into small pieces
Special equipment needed:
- 9x13 inch baking dish
- Mandoline or sharp knife for slicing potatoes
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the heavy cream, milk, minced garlic, salt, black pepper, and dried thyme.
3. Add the sliced potatoes to the bowl and toss to coat them in the cream mixture.
4. Layer half of the potato mixture in the bottom of the baking dish.
5. Sprinkle half of the grated Ardrahan cheese over the potatoes.
6. Repeat with another layer of potatoes and cheese.
7. Dot the top of the gratin with small pieces of butter.
8. Cover the baking dish with foil and bake for 45 minutes.
9. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
10. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 410
Fat: 28g
Carbohydrates: 26g
Protein: 14g
Sodium: 670mg
Sugar: 3g
Substitutions for ingredients:
- You can use any type of cheese you like in place of Ardrahan cheese.
- If you don't have heavy cream, you can use half-and-half or whole milk instead.
- Fresh thyme can be used in place of dried thyme.
Variations:
- Add sliced onions or leeks to the potato mixture for extra flavor.
- Top the gratin with breadcrumbs for added texture.
- Add cooked bacon or ham to the potato mixture for a heartier dish.
Tips and tricks:
- Make sure to slice the potatoes thinly and evenly for even cooking.
- Cover the gratin with foil for the first part of the cooking time to prevent the cheese from burning.
- Let the gratin cool for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the gratin in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle chopped fresh parsley or chives over the top of the gratin before serving.
Pairings:
This gratin pairs well with roasted chicken or beef.
Suggested side dishes:
Serve the gratin with a simple green salad or roasted vegetables.
Troubleshooting advice:
If the gratin is not browning on top, you can broil it for a few minutes at the end of the cooking time.
Food safety advice:
Make sure to cook the potatoes until they are tender to ensure they are fully cooked.
Food history:
Ardrahan cheese is a semi-soft, washed-rind cheese that is made in County Cork, Ireland. It has a rich, tangy flavor that pairs well with potatoes.
Flavor profiles:
This gratin is rich and creamy, with a savory, cheesy flavor and a hint of garlic and thyme.
Serving suggestions:
Serve this gratin as a side dish for a special occasion or holiday meal.
Related Categories
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Region: Irish
Taste: Creamy, Cheesy, Savory, Rich, Comforting