Ingredients with Measurements:
- 2 pounds potatoes, peeled and thinly sliced
- 1 cup grated Bergenost cheese
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter, cut into small pieces
Special Equipment Needed:
- Mandoline slicer (optional)
- 9x13 inch baking dish
- Aluminum foil
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Grease the baking dish with butter or cooking spray.
3. In a large mixing bowl, combine the sliced potatoes, Bergenost cheese, heavy cream, Parmesan cheese, minced garlic, salt, and black pepper. Mix well.
4. Transfer the potato mixture to the prepared baking dish and spread it evenly.
5. Dot the top of the potato mixture with small pieces of unsalted butter.
6. Cover the baking dish with aluminum foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender.
8. 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 per serving: 398
Fat per serving: 26g
Saturated fat per serving: 16g
Cholesterol per serving: 88mg
Sodium per serving: 685mg
Carbohydrates per serving: 29g
Fiber per serving: 3g
Sugar per serving: 3g
Protein per serving: 12g
Substitutions for ingredients:
- Instead of Bergenost cheese, you can use any other soft cheese such as Brie or Camembert.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
Variations:
- Add sliced onions or leeks to the potato mixture for extra flavor.
- Top the gratin with breadcrumbs or chopped herbs before baking.
- Use sweet potatoes or a combination of sweet and regular potatoes for a different twist.
Tips and Tricks:
- Use a mandoline slicer to get even and thin potato slices.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
- Leftovers 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, preheat the oven to 350°F and bake the gratin for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with chopped parsley or chives.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve with a green salad or roasted vegetables for a complete meal.
Suggested Side Dishes:
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the gratin is too dry, add a little more cream or milk before baking.
- If the top is not golden brown, broil the gratin for a few minutes at the end of baking.
Food Safety Advice:
- Make sure the potatoes are cooked through before serving.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food History:
- Gratin dishes originated in French cuisine and typically consist of a creamy sauce and a crispy topping.
Flavor Profiles:
- Creamy, cheesy, savory
Serving Suggestions:
- Serve hot as a side dish or main course.
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Taste: Creamy, Cheesy, Savory, Comforting