Ingredients with Measurements:
- 1.5 lbs Fenalår (Norwegian cured leg of lamb)
- 2 lbs potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter, cut into small pieces
Special equipment needed:
- Mandoline slicer (optional)
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Slice the Fenalår into thin pieces and set aside.
3. In a large bowl, mix together the heavy cream, whole milk, minced garlic, salt, and black pepper.
4. Layer half of the sliced potatoes in the bottom of the baking dish.
5. Add a layer of Fenalår on top of the potatoes.
6. Pour half of the cream mixture over the Fenalår.
7. Repeat the layers with the remaining potatoes, Fenalår, and cream mixture.
8. Sprinkle the grated Parmesan cheese on top of the gratin.
9. Dot the top of the gratin with small pieces of butter.
10. Cover the baking dish with aluminum foil and bake for 45 minutes.
11. Remove the foil and continue baking for another 30-40 minutes, or until the potatoes are tender and the top is golden brown.
12. Let the gratin cool for 10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 15 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 32g
- Protein: 18g
- Sodium: 660mg
Substitutions for ingredients:
- Fenalår can be substituted with prosciutto or other cured meats.
- Parmesan cheese can be substituted with any other hard cheese.
Variations:
- Add sliced onions or leeks between the layers for extra flavor.
- Use sweet potatoes or butternut squash instead of regular potatoes.
- Add fresh herbs like thyme or rosemary to the cream mixture.
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.
- Cover the gratin with foil if the top is browning too quickly.
Storage instructions:
- Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gratin in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with fresh herbs like parsley or chives.
Garnishes:
- Fresh herbs like parsley or chives.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Green beans with almonds
- Arugula salad with lemon vinaigrette
Troubleshooting advice:
- If the gratin is too dry, add more cream or milk.
- If the top is browning too quickly, cover with foil.
Food safety advice:
- Make sure to cook the gratin until the potatoes are tender and the internal temperature reaches 165°F.
Food history:
- Fenalår is a traditional Norwegian cured leg of lamb that has been preserved with salt and spices for several months.
Flavor profiles:
- The Fenalår adds a salty and savory flavor to the creamy and cheesy potato gratin.
Serving suggestions:
- Serve as a main dish with a side salad or roasted vegetables.
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Region: Norwegian