Ingredients with Measurements:
- 2 lbs. potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup milk
- 2 garlic cloves, minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. nutmeg
- 1/2 cup grated Bitto d'Alpe cheese
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- Mandoline slicer (optional)
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large saucepan, combine the heavy cream, milk, garlic, salt, black pepper, and nutmeg. Heat over medium heat until the mixture comes to a simmer.
3. Add the sliced potatoes to the saucepan and stir to coat them with the cream mixture.
4. Transfer the potato mixture to a 9x13 inch baking dish.
5. Sprinkle the grated Bitto d'Alpe cheese and Parmesan cheese 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. Let the gratin cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 5 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 360
- Fat: 22g
- Carbohydrates: 29g
- Protein: 12g
- Fiber: 3g
- Sugar: 3g
Substitutions for ingredients:
- Bitto d'Alpe cheese can be substituted with any other hard, aged cheese such as Parmesan or Gruyere.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked bacon or ham to the potato mixture for a meatier version.
- Add sliced onions or leeks to the potato mixture for extra flavor.
- Use sweet potatoes or butternut squash instead of regular potatoes for a different twist.
Tips and tricks:
- Use a mandoline slicer to make sure the potatoes are sliced evenly.
- Let the gratin cool for a few minutes before serving to allow the cream mixture 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.
Garnishes:
- Garnish with chopped fresh herbs such as parsley or thyme.
Pairings:
- Serve with a green salad dressed with a vinaigrette for a balanced meal.
Suggested side dishes:
- Roasted vegetables such as Brussels sprouts or carrots would pair well with this dish.
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 foodborne illness.
Food history:
- Bitto d'Alpe is a cheese that comes from the Lombardy region of Italy and is made from cow's milk.
Flavor profiles:
- This dish is rich and creamy with a nutty flavor from the Bitto d'Alpe cheese.
Serving suggestions:
- Serve this dish as a side dish with roasted meat or poultry.
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Region: Italian