Ingredients with Measurements:
- 1.5 lbs potatoes, peeled and thinly sliced
- 1 cup Clonmore cheese, grated
- 1 cup heavy cream
- 1/2 cup milk
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter, melted
- 1/4 cup breadcrumbs
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 large bowl, combine the sliced potatoes, grated Clonmore cheese, heavy cream, milk, minced garlic, salt, and black pepper. Mix well.
3. Grease the baking dish with butter.
4. Pour the potato mixture into the baking dish and spread it out evenly.
5. Cover the dish with aluminum foil and bake for 45 minutes.
6. Remove the foil and sprinkle the breadcrumbs over the top of the gratin.
7. Drizzle the melted butter over the breadcrumbs.
8. Return the dish to the oven and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
9. Remove from the oven and let 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: 350
- Fat: 23g
- Carbohydrates: 26g
- Protein: 10g
Substitutions for ingredients:
- Clonmore cheese can be substituted with any other hard cheese, such as cheddar or parmesan.
- Heavy cream can be substituted with half-and-half or whole milk.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
Variations:
- Add sliced onions or leeks to the potato mixture for extra flavor.
- Add cooked bacon or ham for a meatier version.
- Substitute sweet potatoes for regular potatoes for a twist on the classic dish.
Tips and tricks:
- Use a mandoline slicer to get evenly sliced potatoes.
- Let the gratin cool for a few minutes before serving to allow the flavors to meld together.
- Make sure to cover the dish with aluminum foil to prevent the top from burning.
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 an elegant presentation.
- Garnish with fresh herbs, such as parsley or thyme.
Garnishes:
- Fresh herbs, such as parsley or thyme.
Pairings:
- Serve with a side salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Green beans with almonds
- Caesar salad
Troubleshooting advice:
- If the top of the gratin is browning too quickly, cover it with aluminum foil and continue baking.
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:
- Gratin dishes originated in French cuisine and typically consist of sliced potatoes or other vegetables baked in a creamy sauce.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve as a side dish with roasted meats or as a main dish with a side salad.
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Region: Irish