Ingredients with Measurements:
- 2 pounds of potatoes, peeled and sliced thinly
- 1 cup of grated Casu Becciu cheese
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- 1 tablespoon of fresh thyme leaves
- Salt and pepper to taste
Special equipment needed:
- Mandoline slicer (optional)
- 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, minced garlic, thyme leaves, salt, and 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 or cooking spray.
5. Layer the potato slices in the baking dish, making sure they are evenly distributed.
6. Sprinkle the grated Casu Becciu cheese over the potatoes.
7. Repeat the layering process until all the potatoes and cheese are used up.
8. Sprinkle the grated Parmesan cheese over the top of the gratin.
9. Cover the baking dish with foil and bake for 45 minutes.
10. Remove the foil and bake for an additional 15-20 minutes, or until the cheese 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
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 29g
Protein: 13g
Sodium: 360mg
Fiber: 3g
Sugar: 2g
Substitutions for ingredients:
- Casu Becciu cheese can be substituted with any other hard cheese, such as Parmesan or Pecorino Romano.
- Heavy cream can be substituted with half-and-half or whole milk.
- Fresh thyme can be substituted with dried thyme.
Variations:
- Add sliced onions or leeks to the potato layers for extra flavor.
- Substitute sweet potatoes or butternut squash for some or all of the potatoes.
- Add cooked bacon or ham to the gratin for a heartier dish.
Tips and tricks:
- Use a mandoline slicer to slice the potatoes thinly and evenly.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
- 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 the gratin, place it in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for an elegant presentation.
- Garnish with fresh thyme leaves or chopped parsley.
Garnishes:
- Fresh thyme leaves
- Chopped parsley
Pairings:
- Serve the gratin with a green salad or roasted vegetables.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the gratin is not browning evenly, move it to a higher rack in the oven or broil it for a few minutes.
- If the potatoes are not tender after the recommended cooking time, cover the dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure the gratin reaches an internal temperature of 165°F before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Casu Becciu is a traditional Sardinian cheese made from sheep's milk.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve the gratin as a side dish or a main course with a 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: N/A
Taste: Savory, Creamy, Rich, Cheesy, Comforting