Ingredients with Measurements:
- 2 lbs potatoes, peeled and thinly sliced
- 1 cup grated Bauernkäse cheese
- 1 cup heavy cream
- 1/2 cup milk
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 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, combine the sliced potatoes, grated Bauernkäse cheese, heavy cream, milk, minced garlic, salt, black pepper, and nutmeg. Mix well.
3. Grease a 9x13 inch baking dish with butter.
4. Arrange the potato mixture in the baking dish, making sure to spread it out evenly.
5. Dot the top of the potato mixture with small pieces of butter.
6. Cover the baking dish with aluminum foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
8. Let the gratin cool for 5-10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 400
Fat: 28g
Carbohydrates: 26g
Protein: 12g
Sodium: 500mg
Sugar: 3g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of Bauernkäse.
- You can use half-and-half instead of heavy cream.
- You can use vegetable broth instead of milk.
Variations:
- Add sliced onions or leeks to the potato mixture for extra flavor.
- Top the gratin with breadcrumbs or Parmesan cheese before baking.
- Add cooked bacon or ham to the potato mixture for a heartier dish.
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 flavors to meld together.
- Leftovers can be reheated in the oven or microwave.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, place the gratin in a preheated 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 chopped parsley or chives for a pop of color.
Garnishes:
- Chopped parsley or chives
Pairings:
- A crisp green salad with a vinaigrette dressing pairs well with this dish.
- A glass of 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 to this gratin.
- A crusty baguette or garlic bread would be perfect for soaking up the creamy sauce.
Troubleshooting Advice:
- If the top of the gratin is browning too quickly, cover it with foil and continue baking until the potatoes are tender.
Food Safety Advice:
- Make sure to store any leftovers in the refrigerator and reheat them to an internal temperature of 165°F before eating.
Food History:
- Potato gratin is a classic French dish that originated in the Dauphiné region of France.
Flavor Profiles:
- Creamy, cheesy, and savory.
Serving Suggestions:
- Serve this dish as a main course with a side salad or as a side dish to roasted meat or poultry.
Related Categories
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Region: German
Taste: Savory, Creamy, Cheesy, Rich, Comforting