Ingredients with Measurements:
- 4 large potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup grated Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter, melted
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, combine the heavy cream, Gruyere cheese, Parmesan cheese, minced garlic, salt, and black pepper. Mix well.
3. Add the sliced potatoes to the bowl and toss until they are coated with the cream mixture.
4. Grease a 9x13 inch baking dish with the melted butter.
5. Arrange the potato slices in the baking dish, overlapping them slightly.
6. Pour any remaining cream mixture over the potatoes.
7. Cover the baking dish with foil and bake for 45 minutes.
8. Remove the foil and continue baking for another 15-20 minutes, or until the top is golden brown and the potatoes are tender.
9. 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: 450
Fat: 33g
Carbohydrates: 26g
Protein: 13g
Substitutions for ingredients:
- Gruyere cheese can be substituted with Swiss cheese or cheddar cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add sliced onions or leeks to the potato mixture for extra flavor.
- Add cooked bacon or ham for a meaty version.
- Add chopped herbs such as thyme or rosemary for a fragrant twist.
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 set.
- If the top of the gratin is browning too quickly, cover it with foil again.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat 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.
Garnishes:
Sprinkle chopped parsley or chives on top of the gratin for a pop of color.
Pairings:
This gratin pairs well with roasted meats such as chicken or beef.
Suggested side dishes:
Serve with a side salad or roasted vegetables for a balanced meal.
Troubleshooting advice:
- If the gratin is too dry, add a little more cream or milk.
- If the gratin is too watery, bake it for a few more minutes uncovered.
Food safety advice:
- Make sure the potatoes are cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Potato gratin originated in France and is a classic dish in French cuisine.
Flavor profiles:
Creamy, cheesy, savory.
Serving suggestions:
Serve as a side dish for a holiday meal or as a main dish with a side 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: Creamy, Rich, Cheesy, Savory, Comforting