Ingredients with Measurements:
- 4 Braadworst sausages
- 4 large potatoes, peeled and thinly sliced
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Gouda cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, cook the Braadworst sausages over medium heat until browned on all sides. Remove from the skillet and slice into 1/2 inch pieces.
3. In the same skillet, sauté the onion and garlic until softened, about 5 minutes.
4. Layer half of the sliced potatoes in the bottom of the baking dish. Top with half of the sliced Braadworst and half of the sautéed onions and garlic. Repeat with the remaining potatoes, Braadworst, and onions and garlic.
5. In a small bowl, whisk together the heavy cream, grated Gouda cheese, and chopped parsley. Season with salt and pepper to taste.
6. Pour the cream mixture over the potatoes and Braadworst in the baking dish.
7. Cover the dish with foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
9. Let the gratin cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 5 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories per serving: 540
- Fat: 38g
- Carbohydrates: 28g
- Protein: 22g
Substitutions for ingredients:
- Braadworst sausages can be substituted with any other type of sausage, such as Italian sausage or bratwurst.
- Gouda cheese can be substituted with any other type of cheese that melts well, such as cheddar or Swiss.
Variations:
- Add sliced mushrooms to the sautéed onions and garlic for extra flavor.
- Use sweet potatoes instead of regular potatoes for a twist on the classic gratin.
- Add a layer of sliced apples or pears for a sweet and savory combination.
Tips and tricks:
- Use a mandoline slicer to get even slices of potatoes for a more uniform gratin.
- Make sure to slice the Braadworst sausages thinly so they cook evenly in the gratin.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken and set.
Storage instructions:
- Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the gratin, place it in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with additional chopped parsley or grated cheese.
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a glass of red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Roasted Brussels sprouts
- Green beans with garlic and lemon
- Caesar salad
Troubleshooting advice:
- If the gratin is not browning on top, increase the oven temperature to 400°F (200°C) for the last 10-15 minutes of baking.
- If the gratin is too watery, make sure to slice the potatoes thinly and evenly so they cook through and absorb the cream mixture.
Food safety advice:
- Make sure to cook the Braadworst sausages thoroughly before adding them to the gratin.
- Store any leftover gratin 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:
- This dish is savory and creamy, with a hint of smokiness from the Braadworst sausages.
Serving suggestions:
- Serve the gratin hot and bubbly, straight out of the oven.
Related Categories
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Region: Dutch
Taste: Savory, Rich, Creamy, Comforting, Hearty