Ingredients with Measurements:
- 1 lb. potatoes, peeled and thinly sliced
- 1 oz. dried mushrooms, soaked in hot water for 20 minutes and drained
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer or sharp knife
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, combine the sliced potatoes, soaked mushrooms, heavy cream, minced garlic, salt, and black pepper. Mix well.
3. Pour the potato mixture into the baking dish and spread it out evenly.
4. Sprinkle the grated Parmesan cheese on top of the potato mixture.
5. Cover the baking dish with aluminum foil and bake for 45 minutes.
6. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
7. Let the gratin cool for a few minutes before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour and 5-20 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 420
- Fat: 33g
- Carbohydrates: 23g
- Protein: 10g
- Fiber: 3g
Substitutions for ingredients:
- You can use fresh mushrooms instead of dried mushrooms.
- You can use half-and-half or whole milk instead of heavy cream.
- You can use any type of cheese you like instead of Parmesan cheese.
Variations:
- You can add cooked bacon or ham to the potato mixture for extra flavor.
- You can add chopped herbs, such as thyme or rosemary, to the potato mixture for extra flavor.
- You can use sweet potatoes or yams instead of regular potatoes.
Tips and tricks:
- Use a mandoline slicer or sharp knife to ensure that the potatoes are thinly sliced and cook evenly.
- Soak the dried mushrooms in hot water for at least 20 minutes to rehydrate them before using.
- Let the gratin cool for a few minutes before serving to allow the flavors to meld together.
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.
Presentation ideas:
- Serve the gratin in individual ramekins for an elegant presentation.
- Garnish the gratin with chopped fresh herbs, such as parsley or chives.
Garnishes:
- Chopped fresh herbs, such as parsley or chives.
Pairings:
- This gratin pairs well with roasted chicken or beef.
Suggested side dishes:
- A simple green salad or roasted vegetables would be a great side dish for this gratin.
Troubleshooting advice:
- If the gratin is not cooked through after the recommended cooking time, cover it with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw potatoes to prevent the spread of bacteria.
Food history:
- Gratin originated in France and is a dish that typically consists of thinly sliced potatoes baked in a creamy sauce.
Flavor profiles:
- This gratin is rich and creamy with a savory umami flavor from the dried mushrooms.
Serving suggestions:
- Serve this gratin as a side dish for a special occasion or holiday meal.
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