Ingredients with Measurements:
- 1 lb. Bündnerfleisch, thinly sliced
- 4 large potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup milk
- 2 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. nutmeg
- 1 cup grated Gruyere cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp. butter, cut into small pieces
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 cream, milk, garlic, salt, pepper, and nutmeg.
3. Layer half of the sliced potatoes in the bottom of the baking dish, overlapping slightly.
4. Arrange half of the Bündnerfleisch over the potatoes.
5. Pour half of the cream mixture over the Bündnerfleisch and potatoes.
6. Repeat the layers with the remaining potatoes, Bündnerfleisch, and cream mixture.
7. Sprinkle the grated Gruyere and Parmesan cheese over the top of the gratin.
8. Dot the top of the gratin with the small pieces of butter.
9. Cover the baking dish with foil and bake for 45 minutes.
10. Remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender.
11. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 10 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 436
Fat: 28g
Saturated Fat: 17g
Cholesterol: 103mg
Sodium: 774mg
Carbohydrates: 28g
Fiber: 3g
Sugar: 4g
Protein: 18g
Substitutions for ingredients:
- Bündnerfleisch can be substituted with prosciutto or ham.
- Gruyere cheese can be substituted with Swiss cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add sliced onions or leeks to the gratin for extra flavor.
- Use sweet potatoes or yams instead of regular potatoes.
- Add chopped fresh herbs, such as thyme or rosemary, to the cream mixture.
Tips and tricks:
- Use a mandoline slicer to ensure that the potatoes are sliced evenly.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken and set.
- Leftover gratin can be reheated in the oven or microwave.
Storage instructions:
- Store leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the gratin, cover it with foil and bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for an elegant presentation.
- Garnish the top of the gratin with chopped fresh parsley or chives.
Garnishes:
- Chopped fresh parsley or chives
Pairings:
- A crisp green salad with a tangy vinaigrette pairs well with the rich and creamy gratin.
- A glass of dry white wine, such as Chardonnay or Sauvignon Blanc, complements the flavors of the gratin.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots, make a great side dish for the gratin.
- A crusty baguette or garlic bread is perfect for soaking up the creamy sauce.
Troubleshooting advice:
- If the gratin is not browning on top, increase the oven temperature to 400°F for the last 10-15 minutes of baking.
- If the gratin is too dry, add a little more cream or milk to the mixture before baking.
Food safety advice:
- Make sure to cook the gratin to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftover gratin in the refrigerator within 2 hours of cooking.
Food history:
- Bündnerfleisch is a type of air-dried beef that originated in the canton of Graubünden in Switzerland.
- Potato gratin, also known as potatoes au gratin, is a classic French dish that dates back to the 18th century.
Flavor profiles:
- The Bündnerfleisch adds a salty and savory flavor to the gratin, while the creamy sauce and cheese provide richness and depth of flavor.
Serving suggestions:
- Serve the gratin as a main course with a side salad, or as a side dish with roasted meat or poultry.
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Region: Swiss
Taste: Savory, Rich, Cheesy, Comforting, Hearty