Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and thinly sliced
- 1 cup of Caciotta Sarda cheese, grated
- 1 cup of heavy cream
- 1/2 cup of milk
- 2 garlic cloves, minced
- 1/4 teaspoon of nutmeg
- Salt and pepper to taste
- 2 tablespoons of butter
Special equipment needed:
- Mandoline slicer (optional)
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a small saucepan, heat the heavy cream, milk, minced garlic, nutmeg, salt, and pepper over medium heat until it comes to a simmer. Remove from heat and set aside.
3. Grease a 9x13 inch baking dish with butter.
4. Arrange a layer of sliced potatoes on the bottom of the baking dish.
5. Sprinkle a layer of grated Caciotta Sarda cheese over the potatoes.
6. Repeat layers of potatoes and cheese until all ingredients are used up.
7. Pour the cream mixture over the potatoes and cheese.
8. Cover the baking dish with aluminum foil and bake for 45 minutes.
9. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
10. Let the gratin cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour and 5 minutes
Temperature:
- Preheat the oven to 375°F (190°C).
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 360
- Fat: 25g
- Carbohydrates: 23g
- Protein: 10g
- Fiber: 2g
- Sugar: 2g
Substitutions for ingredients:
- Caciotta Sarda cheese can be substituted with any other semi-soft cheese, such as Gouda or Fontina.
- Heavy cream can be substituted with half-and-half or whole milk.
- Nutmeg can be substituted with cinnamon or allspice.
Variations:
- Add sliced onions or leeks between the layers of potatoes for extra flavor.
- Top the gratin with breadcrumbs or Parmesan cheese before baking for a crispy crust.
- Add cooked bacon or ham for a meaty version of the gratin.
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 the cream to 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:
- Reheat leftover gratin in the oven at 350°F (175°C) for 10-15 minutes or in the microwave for 1-2 minutes.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with fresh herbs, such as parsley or thyme.
Garnishes:
- Fresh herbs, such as parsley or thyme.
Pairings:
- Serve the gratin with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the gratin is too dry, add more cream or milk before baking.
- If the gratin is too watery, bake it uncovered for an additional 10-15 minutes.
Food safety advice:
- Make sure to cook the gratin until the potatoes are tender and the cheese is melted and bubbly.
- Store leftover gratin in the refrigerator and reheat thoroughly before serving.
Food history:
- Caciotta Sarda is a semi-soft cheese from the island of Sardinia in Italy. It is made from sheep's milk and has a mild, nutty flavor.
Flavor profiles:
- Creamy, cheesy, and slightly nutty.
Serving suggestions:
- Serve the gratin as a side dish with roasted meat or poultry.
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Region: Italian