Ingredients with Measurements:
- 1 lb. potatoes, peeled and thinly sliced
- 1 cup Caciotta del Montefeltro cheese, grated
- 1 cup heavy cream
- 1/2 cup milk
- 2 garlic cloves, minced
- 1/4 tsp. nutmeg
- Salt and pepper, to taste
- 2 tbsp. butter, melted
- 1/4 cup breadcrumbs
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, combine the grated Caciotta del Montefeltro cheese, heavy cream, milk, minced garlic, nutmeg, salt, and pepper. Mix well.
3. Grease the baking dish with butter.
4. Arrange a layer of thinly sliced potatoes in the bottom of the baking dish, overlapping them slightly.
5. Pour some of the cheese and cream mixture over the potatoes, making sure to cover them evenly.
6. Repeat the layering process with the remaining potatoes and cheese and cream mixture, until all the ingredients are used up.
7. In a small bowl, mix together the melted butter and breadcrumbs.
8. Sprinkle the breadcrumb mixture over the top of the gratin.
9. Cover the baking dish with aluminum foil and bake for 30 minutes.
10. Remove the foil and bake for an additional 20-25 minutes, or until the top of the gratin is golden brown and the potatoes are tender.
11. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 55-60 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 25g
Carbohydrates per serving: 20g
Protein per serving: 10g
Substitutions for ingredients:
- Caciotta del Montefeltro cheese can be substituted with any other semi-soft cheese, such as Fontina or Gouda.
- Heavy cream can be substituted with half-and-half or whole milk.
- Breadcrumbs can be substituted with panko or crushed crackers.
Variations:
- Add sliced onions or leeks to the gratin for extra flavor.
- Add cooked bacon or ham to the gratin for a heartier dish.
- Use sweet potatoes or butternut squash instead of regular potatoes for a different twist.
Tips and Tricks:
- Use a mandoline slicer to get even, thin slices of potatoes.
- Let the gratin cool for a few minutes before serving to allow the cheese and cream to set.
- Leftovers can be reheated in the oven or microwave.
Storage Instructions:
Leftovers can be stored 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 for 10-15 minutes, or until heated through. Alternatively, microwave individual portions for 1-2 minutes.
Presentation Ideas:
Serve the gratin in individual ramekins for an elegant presentation.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or thyme.
Pairings:
Serve with a green salad or roasted vegetables for a complete meal.
Suggested Side Dishes:
Roasted Brussels sprouts or asparagus would pair well with this gratin.
Troubleshooting Advice:
If the top of the gratin is browning too quickly, cover it with foil and continue baking until the potatoes are tender.
Food Safety Advice:
Make sure to cook the gratin until the potatoes are tender and the cheese and cream are heated through to prevent any foodborne illnesses.
Food History:
Caciotta del Montefeltro is a semi-soft cheese from the Montefeltro region of Italy. It is made from cow's milk and has a mild, nutty flavor.
Flavor Profiles:
This gratin is creamy, cheesy, and slightly nutty, with a hint of garlic and nutmeg.
Serving Suggestions:
This gratin makes a great side dish for a holiday meal or a cozy dinner at home.
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Region: Italian