Ingredients with Measurements:
- 2 pounds of potatoes, peeled and thinly sliced
- 1 cup of heavy cream
- 1 cup of grated Butterkäse cheese
- 1/2 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of butter, cut into small pieces
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the heavy cream, Butterkäse cheese, Parmesan cheese, minced garlic, salt, and black pepper.
3. Add the thinly sliced potatoes to the bowl and toss to coat evenly.
4. Grease the baking dish with butter.
5. Layer the potato mixture in the baking dish, making sure to spread it out evenly.
6. Dot the top of the potatoes with the small pieces of butter.
7. Cover the baking dish with foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender.
9. Let the gratin cool for 5-10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 10 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 420
- Fat: 28g
- Carbohydrates: 30g
- Protein: 12g
- Sodium: 610mg
- Sugar: 2g
Substitutions for ingredients:
- You can substitute Gouda cheese for the Butterkäse cheese.
- You can substitute any other type of hard cheese for the Parmesan cheese.
Variations:
- Add cooked bacon or ham to the potato mixture for a heartier dish.
- Add sliced onions or leeks to the potato mixture for extra flavor.
Tips and tricks:
- Use a mandoline slicer to get thin, even slices of potatoes.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
- If the top of the gratin is browning too quickly, cover it with foil and continue baking.
Storage instructions:
- Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gratin in the 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 top of the gratin with chopped fresh herbs, such as parsley or chives.
Garnishes:
- Chopped fresh herbs, such as parsley or chives.
Pairings:
- This gratin pairs well with roasted chicken or beef.
Suggested side dishes:
- A simple green salad or roasted vegetables would be a great side dish for this gratin.
Troubleshooting advice:
- If the potatoes are not tender after the recommended cooking time, cover the dish with foil and continue baking until they are tender.
Food safety advice:
- Make sure to cook the gratin to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Gratin dishes originated in French cuisine and typically consist of a creamy sauce and a topping of cheese or breadcrumbs.
Flavor profiles:
- This gratin has a rich and creamy flavor from the heavy cream and Butterkäse cheese, with a slightly nutty flavor from the Parmesan cheese.
Serving suggestions:
- Serve this gratin as a side dish for a special occasion or holiday meal.
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Region: German
Taste: Creamy, Cheesy, Savory, Comforting