Ingredients with Measurements:
- 2 lbs. potatoes, peeled and thinly sliced
- 1 cup Coolea 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:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Grease a 9x13 inch baking dish with butter.
3. In a large bowl, mix together the heavy cream, milk, garlic, salt, and black pepper.
4. Add the sliced potatoes to the bowl and toss to coat them in the cream mixture.
5. Layer the coated potato slices in the prepared baking dish, sprinkling grated Coolea cheese between each layer.
6. Pour any remaining cream mixture over the top of the potatoes.
7. In a small bowl, mix together the melted butter and breadcrumbs.
8. Sprinkle the breadcrumb mixture over the top of the potatoes.
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 top is golden brown and the potatoes are tender.
11. Let the gratin cool for 5-10 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 per serving: 385
Fat per serving: 24g
Carbohydrates per serving: 29g
Protein per serving: 12g
Substitutions for ingredients:
- Coolea cheese can be substituted with Gruyere or cheddar cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
Variations:
- Add thinly sliced onions or leeks between the layers of potatoes for added flavor.
- Add cooked bacon or ham to the gratin for a heartier dish.
- 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 cream to thicken and set.
- If the top of the gratin is browning too quickly, cover it with foil for the remainder of the cooking time.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the gratin in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or thyme.
Pairings:
Pair with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
Roasted Brussels sprouts, sautéed green beans, or a mixed green salad.
Troubleshooting advice:
If the gratin is too dry, add a little more cream or milk to the dish 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:
Potato gratin originated in France and has been a popular dish for centuries. It is traditionally made with potatoes, cream, and cheese.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve the gratin as a side dish with roasted meat or poultry.
Related Categories
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Region: Irish
Taste: Creamy, Cheesy, Savory, Rich, Comforting