Ingredients with Measurements:
- 2 lbs potatoes, peeled and thinly sliced
- 8 oz Caprino di Rimella cheese, crumbled
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter, melted
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 sliced potatoes, Caprino di Rimella cheese, heavy cream, Parmesan cheese, garlic, salt, and black pepper.
3. Grease the baking dish with melted butter.
4. Layer the potato mixture evenly in the baking dish.
5. Cover the dish with aluminum foil and bake for 45 minutes.
6. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
7. Let the gratin cool for 10 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: 423
Fat: 29g
Saturated Fat: 18g
Cholesterol: 99mg
Sodium: 778mg
Carbohydrates: 28g
Fiber: 3g
Sugar: 3g
Protein: 14g
Substitutions for ingredients:
- Caprino di Rimella cheese can be substituted with any soft goat cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add sliced onions or leeks to the potato mixture for extra flavor.
- Top the gratin with breadcrumbs or chopped nuts before baking for a crunchy texture.
- Add cooked bacon or ham to the potato mixture for a meaty 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 flavors to meld together.
- Leftovers 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, place the gratin in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with chopped fresh herbs, such as parsley or thyme.
Garnishes:
- Chopped fresh herbs, such as parsley or thyme.
Pairings:
- Serve with a green salad or roasted vegetables for a complete meal.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the gratin is not browning on top, place it under the broiler for a few minutes.
- If the potatoes are not tender after baking, cover the dish with foil and bake for an additional 10-15 minutes.
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:
- Caprino di Rimella is a soft goat cheese from the Piedmont region of Italy.
Flavor profiles:
- Creamy, tangy, and savory.
Serving suggestions:
- Serve as a side dish or main course.
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Region: Italian