Ingredients with Measurements:
- 2 large elephant garlic bulbs, peeled and minced
- 2 pounds of potatoes, peeled and sliced thinly
- 2 cups of heavy cream
- 1 cup of grated Parmesan cheese
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
Special equipment needed:
- Mandoline slicer
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the minced elephant garlic, heavy cream, Parmesan cheese, salt, black pepper, and nutmeg.
3. Add the sliced potatoes to the bowl and toss to coat them evenly with the garlic and cream mixture.
4. Grease the baking dish with butter or cooking spray.
5. Arrange the potato slices in the baking dish, making sure they are evenly distributed.
6. Pour any remaining garlic and cream mixture over the potatoes.
7. Cover the baking dish with foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender.
9. Let the gratin cool for 10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour and 10 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories per serving: 425
- Fat: 28g
- Carbohydrates: 30g
- Protein: 13g
- Fiber: 3g
- Sugar: 3g
Substitutions for ingredients:
- You can use regular garlic instead of elephant garlic.
- You can use half-and-half or whole milk instead of heavy cream.
- You can use Gruyere cheese instead of Parmesan cheese.
Variations:
- Add sliced onions to the potato mixture for extra flavor.
- Add chopped fresh herbs, such as thyme or rosemary, to the garlic and cream mixture.
- Use sweet potatoes instead of regular potatoes for a twist on the classic recipe.
Tips and tricks:
- Use a mandoline slicer to ensure that the potato slices are all the same thickness.
- Let the gratin cool for a few minutes before serving to allow the cream mixture to thicken and set.
- If the top of the gratin is not golden brown after removing the foil, broil it for a few minutes until it is.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the leftover gratin in a baking dish and cover it with foil.
- Bake for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for an elegant presentation.
- Garnish with chopped fresh herbs or a sprinkle of paprika.
Garnishes:
- Chopped fresh herbs, such as parsley or chives
- Paprika
Pairings:
- Serve with a green salad or roasted vegetables for a complete meal.
- Pair with a glass of white wine, such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the gratin is too dry, add more cream or milk to the garlic and cream mixture.
- If the top of the gratin is browning too quickly, cover it with foil and continue baking.
Food safety advice:
- Make sure the potatoes are cooked through before serving.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Gratin dishes have been popular in French cuisine for centuries, and typically consist of sliced potatoes or other vegetables baked in a creamy sauce.
Flavor profiles:
- Creamy, garlicky, cheesy, nutty
Serving suggestions:
- Serve hot as a side dish or main course.
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Taste: Creamy, Savory, Rich, Garlicky, Comforting