Ingredients with Measurements:
- 1 lb Casolet cheese
- 4 medium-sized potatoes, peeled and sliced
- 2 cloves garlic, minced
- 1/2 cup milk
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- Salt and pepper to taste
Special equipment needed:
- 9-inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, boil the sliced potatoes until they are tender. Drain and set aside.
3. In a saucepan, heat the milk and heavy cream over medium heat. Add the minced garlic and stir until fragrant.
4. Cut the Casolet cheese into small pieces and add to the saucepan. Stir until the cheese is melted and the mixture is smooth.
5. Add the grated Parmesan cheese and stir until well combined.
6. Layer the sliced potatoes in the bottom of a 9-inch baking dish. Pour the cheese sauce over the potatoes.
7. Sprinkle the breadcrumbs over the cheese sauce.
8. Cover the baking dish with aluminum foil and bake for 20 minutes.
9. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
10. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 22g
Carbohydrates: 31g
Protein: 20g
Substitutions for ingredients:
- Casolet cheese can be substituted with Fontina or Gruyere 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 mushrooms to the potato layer.
- Add cooked bacon or ham to the cheese sauce.
- Top with chopped fresh herbs, such as parsley or thyme.
Tips and tricks:
- Make sure to slice the potatoes evenly so they cook evenly.
- Use a mandoline slicer to make the potato slicing process easier.
- For a crispier top, broil the dish for the last few minutes of cooking.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve in individual ramekins for an elegant presentation.
Garnishes:
Top with chopped fresh parsley or thyme.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk or cream until it reaches the desired consistency.
- If the top is browning too quickly, cover with foil and continue baking.
Food safety advice:
- Make sure to cook the potatoes until they are tender to avoid any potential foodborne illness.
- Store any leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Casolet di Val di Sole con Patate is a traditional dish from the Val di Sole region of Italy. It is typically made with Casolet cheese, a semi-soft cheese made from cow's milk.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve as a main dish or as a side dish with roasted meats.
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