Ingredients with Measurements:
- 2 lbs. potatoes, peeled and thinly sliced
- 1 cup grated Conciato Romano cheese
- 1 cup heavy cream
- 1/2 cup milk
- 2 garlic cloves, minced
- 1 tsp. dried thyme
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix together the heavy cream, milk, minced garlic, dried thyme, 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 to spread them out evenly.
6. Sprinkle half of the grated Conciato Romano cheese over the potatoes.
7. Repeat with another layer of potatoes and the remaining cheese.
8. Cover the 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 a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 5 minutes
Temperature:
- 375°F (190°C)
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 395
- Fat: 27g
- Carbohydrates: 27g
- Protein: 11g
Substitutions for ingredients:
- Conciato Romano cheese can be substituted with Parmesan or Pecorino Romano cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Dried thyme can be substituted with dried rosemary or oregano.
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 chopped cooked bacon or ham to the gratin for a heartier dish.
Tips and tricks:
- Use a mandoline slicer to get even, thin slices of potatoes.
- Let the gratin cool for a few minutes before cutting into it to allow the cream 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, place the gratin in a preheated 350°F (175°C) 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 or chopped parsley
Pairings:
- Serve with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Sauteed green beans
- Steamed broccoli
Troubleshooting advice:
- If the top of the gratin is browning too quickly, cover it with foil and continue baking until the potatoes are tender.
Food safety advice:
- Make sure to cook the gratin to an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
Food history:
- Conciato Romano is a hard cheese made from sheep's milk that is aged for at least 4 months. It is a traditional cheese from the Lazio region of Italy.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve the gratin as a side dish with roasted meat or poultry.
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Region: Italian