Ingredients with Measurements:
- 2 lbs potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup grated Džiugas cheese
- 1/4 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter
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, mix together the heavy cream, Džiugas cheese, Parmesan cheese, minced garlic, salt, and black pepper.
3. Add the sliced potatoes to the bowl and toss until they are coated in the cheese mixture.
4. Grease a 9x13 inch baking dish with butter.
5. Layer the potato mixture in the baking dish, making sure to spread it out evenly.
6. Cover the dish with aluminum foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
8. 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 per serving: 425
Fat: 28g
Carbohydrates: 31g
Protein: 12g
Substitutions for ingredients:
- You can use any type of cheese in place of Džiugas cheese, such as Gruyere or Cheddar.
- Half and half can be used instead of heavy cream.
Variations:
- Add sliced onions or bacon to the potato mixture for added flavor.
- Top the gratin with breadcrumbs for a crunchy texture.
- Use sweet potatoes instead of regular potatoes for a twist on the classic recipe.
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 cheese to set.
- Leftovers can be reheated in the oven or microwave.
Storage Instructions:
Store any leftovers 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. Alternatively, you can microwave individual portions for 1-2 minutes.
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 dish pairs well with roasted chicken or beef.
Suggested Side Dishes:
Serve the gratin with a side salad or roasted vegetables.
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 to ensure that it is safe to eat.
Food History:
Džiugas cheese is a hard cheese that originated in Lithuania. It is made from cow's milk and has a nutty, slightly sweet flavor.
Flavor Profiles:
This dish is rich and creamy, with a savory flavor from the cheese and garlic.
Serving Suggestions:
Serve the gratin as a side dish for a holiday meal or as a main course with a side salad.
Related Categories
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Region: Lithuanian
Taste: Creamy, Cheesy, Savory, Rich, Comforting