Ingredients with Measurements:
- 4 large potatoes, peeled and thinly sliced
- 1 cup Bergader Cheese, grated
- 1/2 cup heavy cream
- 1/2 cup milk
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter, melted
- 1/4 cup breadcrumbs
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 mixing bowl, combine the heavy cream, milk, minced garlic, salt, and black pepper.
3. Add the thinly sliced potatoes to the mixing bowl and toss to coat them evenly with the cream mixture.
4. Grease a 9x13 inch baking dish with butter.
5. Layer the potato slices in the baking dish, sprinkling grated Bergader Cheese between each layer.
6. Pour any remaining cream mixture over the top of the potatoes.
7. In a small mixing bowl, combine the melted butter and breadcrumbs.
8. Sprinkle the breadcrumb mixture over the top of the potato gratin.
9. Cover the baking dish with aluminum foil.
10. Bake the potato gratin for 45 minutes.
11. Remove the aluminum foil and bake for an additional 15 minutes, or until the top is golden brown and the potatoes are tender.
12. Let the potato gratin cool for 5-10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 320
- Fat: 19g
- Carbohydrates: 26g
- Protein: 10g
Substitutions for ingredients:
- You can substitute any type of cheese for the Bergader Cheese.
- You can use half-and-half instead of heavy cream.
- You can use panko breadcrumbs instead of regular breadcrumbs.
Variations:
- Add cooked bacon or ham to the potato gratin for a meatier version.
- Add sliced onions or leeks to the potato gratin for extra flavor.
- Add chopped herbs like thyme or rosemary to the cream mixture for added freshness.
Tips and tricks:
- Use a mandoline slicer to get even slices of potato.
- Let the potato gratin cool for a few minutes before serving to allow the cream to set.
- If the top of the potato gratin is browning too quickly, cover it with aluminum foil to prevent burning.
Storage instructions:
- Store any leftover potato gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the potato gratin in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the potato gratin in individual ramekins for a more elegant presentation.
- Garnish the potato gratin with chopped parsley or chives for added color.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve the potato gratin with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the potato gratin is too dry, add more cream or milk to the mixture.
- If the potato gratin is too watery, bake it for an additional 10-15 minutes to allow the cream to thicken.
Food safety advice:
- Make sure the potatoes are cooked through before serving to avoid foodborne illness.
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 the potato gratin as a side dish with roasted chicken or beef.
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Region: German