Ingredients with Measurements:
- 2 lbs. potatoes, peeled and thinly sliced
- 1 cup bryndza 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:
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, combine the heavy cream, milk, minced garlic, salt, and black pepper. Whisk until well combined.
3. Add the sliced potatoes to the bowl and toss to coat them in the cream mixture.
4. In a 9x13 inch baking dish, layer the potato slices and crumbled bryndza cheese, alternating between the two until all the ingredients are used up.
5. Pour any remaining cream mixture over the top of the potatoes and cheese.
6. In a small bowl, mix together the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the top of the gratin.
7. Cover the baking dish with foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 15-20 minutes, or 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: 410
Fat: 25g
Carbohydrates: 35g
Protein: 11g
Sodium: 560mg
Sugar: 4g
Substitutions for ingredients:
- Bryndza cheese can be substituted with feta cheese or goat 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 layers for extra flavor.
- Top the gratin with chopped fresh herbs, such as parsley or thyme.
- Add cooked bacon or ham to the potato layers for a meatier version.
Tips and tricks:
- Use a mandoline slicer to ensure even potato slices.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken and set.
- Leftover gratin can be reheated in the oven or microwave.
Storage instructions:
- Store 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 for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish the gratin with chopped fresh herbs or a sprinkle of paprika.
Pairings:
- Serve the gratin with a side salad or roasted vegetables.
- Pair it with a glass of white wine, such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Roasted Brussels sprouts or carrots
- Garlic bread or dinner rolls
Troubleshooting advice:
- If the gratin is too dry, add more cream or milk to the potato layers.
- If the top is browning too quickly, cover it with foil and continue baking.
Food safety advice:
- Make sure the potatoes are fully cooked before serving to avoid any risk of foodborne illness.
Food history:
- Bryndza cheese is a traditional sheep's milk cheese from Slovakia and other Eastern European countries.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve the gratin as a main dish for a vegetarian meal, or as a side dish for a meat-based meal.
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Region: Slovakian