Ingredients with Measurements:
- 2 lbs potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup chicken or vegetable broth
- 1/2 cup dill weed, chopped
- 1/2 cup gruyere cheese, grated
- 1/2 cup parmesan cheese, grated
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Mandoline or sharp knife
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large bowl, mix together the heavy cream, chicken or vegetable broth, dill weed, gruyere cheese, parmesan cheese, garlic, salt, and pepper.
3. Add the sliced potatoes to the bowl and toss to coat them evenly with the mixture.
4. Grease the baking dish with butter or cooking spray.
5. Arrange the potato slices in the baking dish, overlapping them slightly.
6. Pour the remaining mixture over the potatoes.
7. Cover the dish with foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 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:
- Preheat oven to 375°F.
Serving size:
- Serves 6-8 people
Nutritional information:
- Calories: 350
- Fat: 22g
- Carbohydrates: 25g
- Protein: 11g
Substitutions for ingredients:
- Instead of dill weed, you can use thyme, rosemary, or parsley.
- Instead of gruyere cheese, you can use cheddar, fontina, or mozzarella.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add sliced onions or leeks for extra flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter version.
Tips and tricks:
- Use a mandoline or sharp knife to slice the potatoes thinly and evenly.
- Let the gratin cool for a few minutes before serving to allow the sauce to thicken.
- If the top is not golden brown after removing the foil, broil the gratin for a few minutes.
Storage instructions:
- Store leftovers 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 a more elegant presentation.
- Garnish with fresh dill or parsley.
Garnishes:
- Fresh dill or parsley
Pairings:
- Serve with a green salad or roasted vegetables.
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the gratin is too dry, add more cream or broth.
- If the gratin is too watery, bake it for a few more minutes.
Food safety advice:
- Make sure the potatoes are cooked through before serving.
- Store leftovers in the refrigerator and reheat thoroughly before serving.
Food history:
- Gratin is a French dish that originated in the 18th century.
Flavor profiles:
- Creamy, cheesy, and herby.
Serving suggestions:
- Serve as a side dish with roasted chicken or beef.
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Region: French