Ingredients with Measurements:
- 2 large potatoes, peeled and thinly sliced
- 1 cup grated Cosacavaddu cheese
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
Special equipment needed:
- Mandoline slicer (optional)
- 9-inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small saucepan, heat the cream, garlic, salt, and pepper over medium heat until hot but not boiling.
3. Grease a 9-inch baking dish with butter.
4. Layer the sliced potatoes in the bottom of the dish, overlapping them slightly.
5. Pour half of the cream mixture over the potatoes.
6. Sprinkle half of the grated Cosacavaddu cheese over the cream.
7. Repeat with another layer of potatoes, cream, and cheese.
8. Drizzle the olive oil over the top layer of cheese.
9. Cover the dish with foil and bake for 30 minutes.
10. Remove the foil and bake for another 20-25 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: 55-60 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 34g
Carbohydrates: 20g
Protein: 12g
Sodium: 600mg
Substitutions for ingredients:
- You can use any type of cheese that melts well, such as Gruyere or cheddar, instead of Cosacavaddu.
- You can use half-and-half or milk instead of heavy cream for a lighter version of the recipe.
Variations:
- Add sliced onions or leeks to the layers for extra flavor.
- Top the gratin with breadcrumbs or chopped herbs before baking.
- Use sweet potatoes or butternut squash instead of regular potatoes.
Tips and tricks:
- Use a mandoline slicer to get even slices of potatoes.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken and set.
- Cover the dish with foil to prevent the cheese 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 chopped parsley or chives before serving.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Sauteed spinach
- Steamed asparagus
Troubleshooting advice:
- If the gratin is too watery, let it bake uncovered for an additional 10-15 minutes to evaporate the excess liquid.
Food safety advice:
- Make sure the potatoes are cooked through before serving to avoid foodborne illness.
Food history:
- Gratin dishes originated in French cuisine and typically consist of sliced potatoes or other vegetables baked in a creamy sauce with cheese on top.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve as a side dish with roasted meat or poultry, or as a vegetarian main dish with a salad or other vegetables.
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