Ingredients with Measurements:
- 2 lbs. potatoes, peeled and thinly sliced
- 1 cup Bettelmatt cheese, grated
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. nutmeg
- 2 tbsp. butter, melted
- 1/4 cup breadcrumbs
Special equipment needed:
- Mandoline slicer
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, combine the sliced potatoes, grated Bettelmatt cheese, heavy cream, minced garlic, salt, black pepper, and nutmeg. Mix well.
3. Grease a 9x13 inch baking dish with butter.
4. Layer the potato mixture evenly into the baking dish.
5. In a small bowl, mix together the melted butter and breadcrumbs. Sprinkle the breadcrumb mixture over the top of the potatoes.
6. Cover the baking dish with 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. Remove from the oven and let 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: 370
Fat: 24g
Carbohydrates: 28g
Protein: 10g
Sodium: 490mg
Substitutions for ingredients:
- Instead of Bettelmatt cheese, you can use Gruyere or Emmental cheese.
- Instead of heavy cream, you can use half-and-half or whole milk.
Variations:
- Add sliced onions or leeks to the potato mixture for extra flavor.
- Top the gratin with chopped fresh herbs, such as parsley or thyme.
Tips and tricks:
- Use a mandoline slicer to ensure that the potatoes are thinly sliced and cook evenly.
- Let the gratin cool for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store any leftover gratin 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.
Garnishes:
- Garnish with chopped fresh herbs, such as parsley or thyme.
Pairings:
- Serve with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Sauteed green beans
- Steamed asparagus
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 the potatoes are cooked through before serving to avoid any risk of foodborne illness.
Food history:
- Bettelmatt cheese is a traditional cheese from the Swiss Alps, made from the milk of cows that graze on high-altitude pastures.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve as a side dish with roasted meats or poultry.
Related Categories
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Region: Swiss
Taste: Creamy, Cheesy, Savory, Herby, Comforting