Ingredients with Measurements:
- 1 lb. Blutwurst (blood sausage), sliced
- 2 lbs. potatoes, peeled and thinly sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 cup milk
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. nutmeg
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- 9x13 inch baking dish
- Mandoline or sharp knife for slicing potatoes
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the sliced Blutwurst over medium heat until browned on both sides. Remove from the skillet and set aside.
3. In the same skillet, sauté the chopped onion and minced garlic until softened.
4. Add the sliced potatoes to the skillet and toss to coat with the onion and garlic mixture.
5. In a separate bowl, whisk together the heavy cream, milk, salt, black pepper, and nutmeg.
6. Pour the cream mixture over the potatoes and stir to combine.
7. Layer the Blutwurst slices on top of the potato mixture.
8. Sprinkle the grated Parmesan cheese over the top.
9. Cover the baking dish with foil and bake for 45 minutes.
10. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 5 minutes
Temperature:
- Preheat oven to 375°F
Serving size:
- Serves 6-8 people
Nutritional information:
- Calories: 545
- Fat: 43g
- Carbohydrates: 23g
- Protein: 18g
Substitutions for ingredients:
- Blutwurst can be substituted with any type of sausage or bacon.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with any type of grated cheese.
Variations:
- Add sliced mushrooms to the potato mixture for an extra flavor boost.
- Use sweet potatoes instead of regular potatoes for a twist on the classic recipe.
- Add chopped fresh herbs, such as thyme or rosemary, to the cream mixture for added flavor.
Tips and tricks:
- Use a mandoline or sharp knife to slice the potatoes thinly and evenly.
- Make sure the potatoes are fully cooked before removing from the oven.
- Let the gratin cool for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store leftovers 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.
- Garnish with chopped fresh parsley or chives for a pop of color.
Pairings:
- Serve with a side salad for a complete meal.
- Pair with a glass of red wine, such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Garlic bread
Troubleshooting advice:
- If the top of the gratin is browning too quickly, cover with foil and continue baking until the potatoes are fully cooked.
Food safety advice:
- Make sure the Blutwurst is fully cooked before adding to the gratin.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Gratin dishes originated in France and were traditionally made with potatoes and cheese.
Flavor profiles:
- Savory, rich, and creamy.
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
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Region: German
Taste: Savory, Rich, Creamy, Comforting, Meaty