Ingredients with Measurements:
- 2 lbs. potatoes, peeled and thinly sliced
- 1 cup Bleuchâtel cheese, crumbled
- 1 cup heavy cream
- 1/2 cup milk
- 2 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup breadcrumbs
- 2 tbsp. butter, melted
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 bowl, combine the sliced potatoes, Bleuchâtel cheese, heavy cream, milk, minced garlic, salt, and black pepper. Mix well.
3. Grease the baking dish with butter.
4. Pour the potato mixture into the baking dish, spreading it out evenly.
5. In a small bowl, mix together the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the top of the potato mixture.
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:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 400
Fat: 25g
Carbohydrates: 32g
Protein: 12g
Sodium: 650mg
Sugar: 3g
Substitutions for ingredients:
- Bleuchâtel cheese can be substituted with any blue cheese or Gorgonzola cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
Variations:
- Add sliced onions or leeks to the potato mixture for extra flavor.
- Add cooked bacon or ham to the potato mixture for a meaty version.
- Use sweet potatoes or butternut squash instead of regular potatoes for a twist on the classic recipe.
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 cheese to set.
- To make ahead, prepare the gratin up to the point of baking, cover with foil, and refrigerate. Bake when ready to serve.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the 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:
Sprinkle chopped fresh herbs, such as parsley or chives, over the top of the gratin before serving.
Pairings:
Serve with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed broccoli
- Grilled asparagus
Troubleshooting advice:
- If the gratin is not browning on top, broil for a few minutes at the end of cooking time.
- If the gratin is too dry, add more milk or cream to the potato mixture.
Food safety advice:
- Make sure to cook the gratin to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Potato gratin, also known as potato dauphinoise, originated in France in the 18th century. It was traditionally made with sliced potatoes, cream, and cheese, and baked until golden brown.
Flavor profiles:
Creamy, cheesy, savory
Serving suggestions:
Serve as a side dish with roasted meat or poultry.
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Region: French