Ingredients with Measurements:
- 4 large potatoes, peeled and thinly sliced
- 1 cup of Azeitão cheese, grated
- 1 cup of heavy cream
- 1/2 cup of milk
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of butter
- 1/2 cup of breadcrumbs
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix together the heavy cream, milk, minced garlic, salt, and black pepper.
3. Grease the baking dish with butter.
4. Layer the sliced potatoes in the baking dish, making sure they are evenly distributed.
5. Pour the cream mixture over the potatoes, making sure it covers all the potatoes.
6. Sprinkle the grated Azeitão cheese over the cream mixture.
7. Repeat the layers of potatoes, cream mixture, and cheese until all the ingredients are used up.
8. Melt the remaining butter in a small saucepan and mix in the breadcrumbs.
9. Sprinkle the breadcrumb mixture over the top of the gratin.
10. Cover the baking dish with aluminum foil and bake for 45 minutes.
11. Remove the foil and bake for an additional 15 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
Temperature:
- Preheat the oven to 375°F (190°C).
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 380
- Fat: 25g
- Carbohydrates: 27g
- Protein: 11g
- Sodium: 590mg
Substitutions for ingredients:
- Azeitão cheese can be substituted with any soft, creamy cheese such as Brie or Camembert.
- Heavy cream can be substituted with half-and-half or whole milk.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
Variations:
- Add sliced onions or leeks to the layers for extra flavor.
- Add cooked bacon or ham for a meaty version.
- Add sliced mushrooms for a vegetarian version.
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 cream to thicken.
- To make the gratin ahead of time, prepare it up to the point of baking, cover with foil, and refrigerate until ready to bake.
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 (175°C) for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for an elegant presentation.
- Garnish with chopped fresh herbs such as parsley or chives.
Garnishes:
- Chopped fresh herbs such as parsley or chives.
Pairings:
- Serve with a green salad or roasted vegetables.
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the top of the gratin is browning too quickly, cover it with foil to prevent burning.
Food safety advice:
- Make sure the potatoes are cooked through before serving to avoid foodborne illness.
Food history:
- Azeitão cheese is a soft, creamy cheese from Portugal that is made from sheep's milk.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve as a main dish or as a side dish.
Related Categories
Cooking Method: N/A
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Region: Portuguese
Taste: Creamy, Cheesy, Savory, Rich, Comforting