Ingredients with Measurements:
- 4 large potatoes, peeled and thinly sliced
- 1 cup Casu Axedu cheese, crumbled
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Special equipment needed:
- Mandoline slicer
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the heavy cream, Casu Axedu cheese, Parmesan cheese, garlic, thyme, salt, and pepper.
3. Add the sliced potatoes to the bowl and toss to coat evenly.
4. Grease a 9x13 inch baking dish with cooking spray.
5. Layer the potato mixture in the baking dish, making sure to spread it out evenly.
6. Cover the dish with aluminum foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
8. Let the gratin cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 5 minutes
Temperature:
- 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 420
- Fat: 27g
- Carbohydrates: 31g
- Protein: 12g
Substitutions for ingredients:
- Casu Axedu cheese can be substituted with feta cheese or 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 for added crunch.
- Use sweet potatoes instead of regular potatoes for a twist on the classic recipe.
Tips and tricks:
- Use a mandoline slicer to ensure that the potatoes are sliced evenly.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
- Store any leftover gratin 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 a more elegant presentation.
Garnishes:
- Garnish the gratin with chopped fresh herbs, such as parsley or chives.
Pairings:
- Serve the gratin with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Sautéed spinach
Troubleshooting advice:
- If the gratin is too dry, add a little more heavy cream or milk to the potato mixture before baking.
Food safety advice:
- Make sure to cook the gratin to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Casu Axedu is a traditional Sardinian cheese made from sheep's milk.
Flavor profiles:
- Creamy, tangy, and savory.
Serving suggestions:
- Serve the gratin as a side dish or as a main course with a salad or vegetables.
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Region: Sardinian