Ingredients with Measurements:
- 2 lbs. potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup milk
- 2 garlic cloves, minced
- 1 tsp. dried thyme
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 lb. Canastra cheese, grated
- 1/4 cup breadcrumbs
- 2 tbsp. butter, melted
Special equipment needed:
- 9x13 inch baking dish
- Mandoline or sharp knife
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the heavy cream, milk, garlic, thyme, salt, and black pepper.
3. Add the sliced potatoes to the bowl and toss to coat them evenly with the cream mixture.
4. Grease the baking dish with butter and layer the potato slices in the dish.
5. Sprinkle half of the grated Canastra cheese over the potatoes.
6. Repeat with another layer of potatoes and the remaining cheese.
7. In a small bowl, mix together the breadcrumbs and melted butter.
8. Sprinkle the breadcrumb mixture over the top of the cheese.
9. Cover the dish with foil and bake for 45 minutes.
10. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
11. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 27g
Saturated Fat: 17g
Cholesterol: 95mg
Sodium: 670mg
Carbohydrates: 30g
Fiber: 3g
Sugar: 4g
Protein: 14g
Substitutions for ingredients:
- Canastra cheese can be substituted with Gruyere or Parmesan cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Thyme can be substituted with rosemary or oregano.
Variations:
- Add cooked bacon or ham to the gratin for a meatier version.
- Add sliced onions or leeks to the potato layers for extra flavor.
- Use sweet potatoes or a combination of sweet and regular potatoes for a twist on the classic recipe.
Tips and tricks:
- Use a mandoline or sharp knife to slice the potatoes thinly and evenly.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken and set.
- For a crispy top, broil the gratin for a few minutes after baking.
Storage instructions:
Leftovers can be stored 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 an elegant presentation.
Garnishes:
Garnish with fresh thyme or parsley.
Pairings:
Pair with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
Roasted Brussels sprouts, sautéed green beans, or a mixed greens salad.
Troubleshooting advice:
If the gratin is too dry, add more cream or milk before baking. If it's too wet, add more breadcrumbs or cheese to absorb the excess liquid.
Food safety advice:
Make sure the potatoes are cooked through before serving to avoid foodborne illness.
Food history:
Potato gratin is a classic French dish that originated in the Dauphiné region of France. It typically consists of thinly sliced potatoes baked in cream and cheese.
Flavor profiles:
Creamy, cheesy, savory, and slightly sweet.
Serving suggestions:
Serve the gratin as a side dish with roasted meat or poultry.
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Taste: Creamy, Cheesy, Savory, Comforting, Rich