Ingredients with Measurements:
- 2 lbs potatoes, peeled and thinly sliced
- 2 cups grated Emmental cheese
- 1 1/2 cups heavy cream
- 1/2 cup milk
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 2 tbsp butter
Special Equipment Needed:
- Mandoline slicer (optional)
- 9x13 inch baking dish
- Aluminum foil
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the heavy cream, milk, minced garlic, salt, black pepper, and nutmeg.
3. Add the sliced potatoes to the bowl and toss to coat them evenly with the cream mixture.
4. Grease the baking dish with butter and pour the potato mixture into it.
5. Sprinkle the grated Emmental cheese over the top of the potatoes.
6. Cover the baking 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:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 460
- Fat: 32g
- Carbohydrates: 30g
- Protein: 14g
- Sodium: 670mg
- Sugar: 3g
Substitutions for ingredients:
- You can use Gruyere cheese instead of Emmental cheese.
- You can use half-and-half instead of heavy cream.
Variations:
- Add sliced onions to the potato mixture for extra flavor.
- Add chopped cooked bacon or ham to the potato mixture for a heartier dish.
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 thicken.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, place the gratin in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
- Garnish with chopped fresh parsley or chives.
Pairings:
- Serve with a green salad or roasted vegetables.
Suggested Side Dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Grilled asparagus
Troubleshooting Advice:
- 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.
Food History:
- Gratin dishes originated in French cuisine and typically consist of a creamy sauce and a topping of cheese or breadcrumbs.
Flavor Profiles:
- This dish is creamy, cheesy, and savory.
Serving Suggestions:
- Serve as a side dish with roasted meats or as a main dish with a green salad.
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Region: Swiss