Ingredients with Measurements:
- 1 lb. Erborinato di Pecora cheese, crumbled
- 2 lbs. potatoes, peeled and sliced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp. butter
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Cheese grater
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, boil the sliced potatoes until they are tender. Drain and set aside.
3. In a separate pot, melt the butter over medium heat. Add the crumbled Erborinato di Pecora cheese and stir until melted.
4. Add the heavy cream to the cheese mixture and stir until well combined.
5. Add the cooked potatoes to the cheese mixture and stir until the potatoes are coated in the cheese sauce.
6. Pour the potato and cheese mixture into a baking dish.
7. Sprinkle the grated Parmesan cheese over the top of the potato and cheese mixture.
8. Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 30g
Protein: 12g
Substitutions for ingredients:
- Erborinato di Pecora cheese can be substituted with any blue cheese.
- Heavy cream can be substituted with half and half or milk.
- Parmesan cheese can be substituted with any hard cheese.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add chopped herbs like rosemary or thyme for added flavor.
Tips and tricks:
- Make sure the potatoes are fully cooked before adding them to the cheese sauce.
- Use a cheese grater to grate the Parmesan cheese for an even layer on top.
- Let the dish cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
Store any 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 in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Pair with a crisp green salad or roasted vegetables.
Suggested side dishes:
Serve with a side of crusty bread or garlic bread.
Troubleshooting advice:
If the cheese sauce is too thick, add more heavy cream or milk to thin it out.
Food safety advice:
Make sure the potatoes are fully cooked to avoid any foodborne illness.
Food history:
Erborinato di Pecora is a blue cheese made from sheep's milk in Italy. It has been produced since the 13th century.
Flavor profiles:
Erborinato di Pecora has a strong, tangy flavor with a creamy texture.
Serving suggestions:
Serve as a main dish or as a side dish with your favorite meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian