Ingredients with Measurements:
- 2 large potatoes, peeled and thinly sliced
- 1 cup Branzi cheese, grated
- 1 cup heavy cream
- 1/2 cup milk
- 2 cloves garlic, minced
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 2 tablespoons butter
- 1/4 cup breadcrumbs
Special equipment needed:
- 9x13 inch baking dish
- Mandoline or sharp knife
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a saucepan, heat the heavy cream, milk, garlic, nutmeg, salt, and pepper over medium heat until it comes to a simmer.
3. Meanwhile, butter the baking dish and layer the sliced potatoes in the bottom.
4. Pour half of the cream mixture over the potatoes and sprinkle with half of the grated Branzi cheese.
5. Repeat the layers with the remaining potatoes, cream mixture, and Branzi cheese.
6. Top with breadcrumbs and dot with butter.
7. Cover the dish with foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and the potatoes are tender.
9. 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: 345
Fat: 25g
Carbohydrates: 18g
Protein: 12g
Substitutions for ingredients:
- Branzi cheese can be substituted with Gruyere or Parmesan cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add sliced onions or leeks to the layers for extra flavor.
- Substitute sweet potatoes or butternut squash for the potatoes.
- Add cooked bacon or ham for a meatier version.
Tips and tricks:
- Use a mandoline or sharp knife to ensure even slices of potatoes.
- Let the gratin rest for a few minutes before serving to allow the cream to thicken.
- To make ahead, assemble the gratin and refrigerate until ready to bake.
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 15-20 minutes or until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for an elegant presentation.
Garnishes:
Garnish with chopped fresh herbs such as parsley or chives.
Pairings:
Pair with a green salad or roasted vegetables.
Suggested side dishes:
Serve with roasted chicken or beef.
Troubleshooting advice:
If the gratin is not browning, increase the temperature to 400°F for the last 10-15 minutes of baking.
Food safety advice:
Make sure the gratin reaches an internal temperature of 165°F before serving.
Food history:
Gratin dishes originated in French cuisine and typically feature a creamy sauce and a crispy topping.
Flavor profiles:
Creamy, cheesy, nutty, and savory.
Serving suggestions:
Serve as a side dish or a main course with a salad.
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Region: Italian