Ingredients with Measurements:
- 2 lbs. of potatoes, peeled and sliced thinly
- 8 oz. of Casciotta di Urbino cheese, grated
- 1 cup of heavy cream
- 2 cloves of garlic, minced
- 1 tsp. of salt
- 1/2 tsp. of black pepper
- 2 tbsp. of butter
Special Equipment Needed:
- Mandoline slicer (optional)
- 9x13 inch baking dish
- Aluminum foil
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a small saucepan, heat the heavy cream and minced garlic 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. Layer the sliced potatoes in the baking dish, overlapping them slightly.
5. Sprinkle half of the grated Casciotta di Urbino cheese over the potatoes.
6. Pour half of the garlic cream mixture over the cheese and potatoes.
7. Repeat the layers of potatoes, cheese, and garlic cream.
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 5-10 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 per serving: 350
Total Fat: 23g
Saturated Fat: 14g
Cholesterol: 82mg
Sodium: 530mg
Total Carbohydrates: 25g
Dietary Fiber: 2g
Sugar: 2g
Protein: 11g
Substitutions for ingredients:
- Casciotta di Urbino cheese can be substituted with other soft, mild cheeses such as Fontina or Gruyere.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add sliced onions or leeks for extra flavor.
- Top the gratin with breadcrumbs or Parmesan cheese for a crispy crust.
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.
- If the top is not golden brown after removing the foil, broil for a few minutes until desired color is achieved.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation Ideas:
Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped fresh herbs such as parsley or thyme.
Pairings:
Pair with a crisp green salad and a glass of white wine.
Suggested Side Dishes:
Serve with roasted vegetables or garlic bread.
Troubleshooting Advice:
If the gratin is too dry, add more cream or milk before baking.
Food Safety Advice:
Make sure the potatoes are cooked through before serving to avoid foodborne illness.
Food History:
Casciotta di Urbino is a soft, mild cheese from the Marche region of Italy. It is made from a blend of sheep and cow's milk.
Flavor Profiles:
Creamy, cheesy, and slightly garlicky.
Serving Suggestions:
Serve as a side dish or as a main course with a side salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian