Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and sliced thinly
- 1 cup of Bitto cheese, grated
- 1 cup of heavy cream
- 2 cloves of garlic, minced
- 1 tablespoon of fresh thyme leaves
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of unsalted butter
Special equipment needed:
- Mandoline slicer
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a saucepan, heat the heavy cream over medium heat. Add the minced garlic, thyme leaves, salt, and black pepper. Stir well and let it simmer for 5 minutes.
3. Grease the baking dish with butter.
4. Arrange the sliced potatoes in the baking dish, overlapping them slightly.
5. Pour half of the cream mixture over the potatoes.
6. Sprinkle half of the grated Bitto cheese over the cream.
7. Repeat the layers with the remaining potatoes, cream, and cheese.
8. Cover the baking dish with foil and bake for 45 minutes.
9. Remove the foil and bake for an additional 15 minutes or until the top is golden brown and the potatoes are tender.
10. Let the gratin cool for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 360
Fat: 25g
Carbohydrates: 22g
Protein: 12g
Substitutions for ingredients:
- Bitto cheese can be substituted with any hard cheese like Parmesan or Gruyere.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add sliced onions or leeks between the layers of potatoes for extra flavor.
- Add cooked bacon or ham for a meaty version.
- Add sliced mushrooms for a vegetarian version.
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 cream to thicken.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gratin in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with fresh thyme leaves or chopped parsley.
Garnishes:
- Fresh thyme leaves
- Chopped parsley
Pairings:
- Serve with a green salad for a light meal.
- Pair with roasted chicken or beef for a hearty meal.
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the gratin is too dry, add more cream or milk.
- If the gratin is too watery, bake it for a few more minutes uncovered.
Food safety advice:
- Make sure the potatoes are cooked through before serving.
Food history:
- Gratin originated in France and is a dish made with a creamy sauce and topped with cheese or breadcrumbs.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve the gratin as a side dish or a main course.
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Taste: Creamy, Savory, Cheesy, Comforting