Ingredients with Measurements:
- 1 pound Aschbacher Magerkäse, grated
- 2 red bell peppers, roasted and peeled
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 tablespoons butter
- Salt and pepper to taste
Special equipment needed:
- Oven-safe baking dish
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the roasted red peppers into small pieces and place them in a blender or food processor. Blend until smooth.
3. In a saucepan, heat the heavy cream over medium heat until it starts to simmer.
4. Add the grated Aschbacher Magerkäse and Parmesan cheese to the saucepan and stir until the cheese is melted and the mixture is smooth.
5. Add the roasted red pepper puree to the cheese mixture and stir to combine.
6. Season with salt and pepper to taste.
7. Pour the cheese and pepper mixture into an oven-safe baking dish.
8. In a small bowl, mix the breadcrumbs with the melted butter.
9. Sprinkle the breadcrumb mixture over the top of the cheese and pepper mixture.
10. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese is bubbly.
11. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 385
Fat: 30g
Carbohydrates: 10g
Protein: 20g
Sodium: 600mg
Substitutions for ingredients:
- Aschbacher Magerkäse can be substituted with any other hard, grated cheese such as Parmesan or Romano.
- Heavy cream can be substituted with half-and-half or whole milk.
- Roasted red peppers can be substituted with sun-dried tomatoes or fresh tomatoes.
Variations:
- Add cooked pasta to the gratin before baking for a heartier dish.
- Add cooked chicken or sausage to the gratin for a protein boost.
- Substitute the breadcrumbs with crushed crackers or panko for a different texture.
Tips and tricks:
- Make sure to roast and peel the red peppers before blending them for a smoother texture.
- Grate the cheese finely for a smoother sauce.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
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 an elegant presentation.
- Garnish with fresh herbs such as parsley or basil.
Garnishes:
- Fresh herbs such as parsley or basil
- Crushed red pepper flakes
- Grated Parmesan cheese
Pairings:
- Serve with a side salad for a lighter meal.
- Pair with a crusty bread for dipping.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Garlic bread
- Roasted vegetables such as broccoli or asparagus
Troubleshooting advice:
- If the gratin is too thick, add a splash of milk or cream to thin it out.
- If the top is not browning, place the gratin under the broiler for a few 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:
- Aschbacher Magerkäse is a hard cheese from Austria that is made from skimmed milk.
Flavor profiles:
- The Aschbacher Magerkäse and roasted red pepper gratin has a creamy, cheesy flavor with a slightly sweet and smoky undertone from the roasted red peppers.
Serving suggestions:
- Serve the gratin as a main dish or as a side dish with a protein such as grilled chicken or steak.
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