Ingredients with Measurements:
- 4 large potatoes, peeled and thinly sliced
- 1 cup grated brick cheese
- 1/2 cup heavy cream
- 1/2 cup milk
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs
- 2 tablespoons butter, melted
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 bowl, combine the sliced potatoes, grated brick cheese, heavy cream, milk, minced garlic, salt, and black pepper. Mix well.
3. Transfer the potato mixture to a greased 9x13 inch baking dish, spreading it out evenly.
4. In a small bowl, mix together the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the top of the potato mixture.
5. Cover the baking dish with aluminum foil and bake for 45 minutes.
6. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
7. 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 (190°C).
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 322
- Fat: 19g
- Carbohydrates: 27g
- Protein: 11g
- Sodium: 407mg
- Sugar: 3g
Substitutions for ingredients:
- Brick cheese can be substituted with cheddar cheese or any other hard 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 for a meaty version.
- Add chopped herbs such as thyme or rosemary for a fragrant twist.
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 it to set.
- Leftovers can be reheated in the oven or microwave.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the gratin in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for an elegant presentation.
- Garnish with chopped herbs or grated cheese.
Garnishes:
- Chopped herbs such as parsley, thyme, or rosemary
- Grated cheese
Pairings:
- Serve with a green salad or roasted vegetables for a complete meal.
- Pair with a glass of white wine or sparkling water.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the gratin is too dry, add a little more milk or cream to the potato mixture.
- If the top is not golden brown, broil for a few minutes until crispy.
Food safety advice:
- Make sure to cook the gratin until the potatoes are tender and the cheese is melted and bubbly.
- Store any leftovers in the refrigerator and reheat thoroughly before serving.
Food history:
- Gratin dishes originated in French cuisine and typically consist of a creamy sauce and a crispy topping.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve the gratin as a side dish or a main course.
Related Categories
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Region: French
Taste: Creamy, Cheesy, Savory, Rich, Comforting