European > Spanish

Arzúa-Ulloa Queso and Potato Gratin Recipe

Ingredients with Measurements:
- 2 lbs of potatoes, peeled and sliced thinly
- 1 cup of heavy cream
- 1 cup of milk
- 2 garlic cloves, minced
- 1 tsp of salt
- 1/2 tsp of black pepper
- 1/2 tsp of nutmeg
- 1 cup of grated Arzúa-Ulloa cheese

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, whisk together the heavy cream, milk, minced 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 or cooking spray.
5. Layer the potato slices in the baking dish, making sure to spread them out evenly.
6. Pour any remaining cream mixture over the potatoes.
7. Sprinkle the grated Arzúa-Ulloa cheese over the top of the potatoes.
8. Cover the baking dish with aluminum foil.
9. Bake for 45 minutes.
10. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden brown and bubbly.
11. Let the gratin cool for 5-10 minutes before serving.


- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour and 5-10 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.

Nutritional information:
- Calories per serving: 350
- Fat: 20g
- Carbohydrates: 30g
- Protein: 12g

Substitutions for ingredients:
- You can use any type of cheese that melts well in place of Arzúa-Ulloa cheese.
- You can use half-and-half instead of heavy cream.

Variations:
- Add sliced onions or leeks to the potato layers.
- Add cooked bacon or ham to the gratin.
- Use sweet potatoes instead of regular potatoes.

Tips and tricks:
- Use a mandoline slicer to slice the potatoes thinly and evenly.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken and set.
- If the cheese starts to brown too quickly, cover the gratin with foil again.

Storage instructions:
- Store any leftover gratin 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.
- Garnish with chopped fresh herbs, such as parsley or thyme.

Garnishes:
- Chopped fresh herbs, such as parsley or thyme.

Pairings:
- Serve the gratin with a green salad or roasted vegetables.

Suggested side dishes:
- Green salad
- Roasted vegetables

Troubleshooting advice:
- If the potatoes are still firm after baking, cover the gratin 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.

Food history:
- Arzúa-Ulloa cheese is a soft, creamy cheese from the Galicia region of Spain.

Flavor profiles:
- Creamy, cheesy, and savory.

Serving suggestions:
- Serve the gratin as a side dish with roasted meat or fish.

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Region: Spanish

Taste: Creamy, Savory, Cheesy, Rich, Nutty