Ingredients with Measurements:
- 2 lbs. potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. nutmeg
- 2 cloves garlic, minced
- 2 tbsp. butter
Special Equipment Needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the heavy cream, Parmesan cheese, salt, black pepper, nutmeg, and minced garlic.
3. Add the sliced potatoes to the bowl and toss to coat evenly.
4. Grease the baking dish with butter.
5. Arrange the potato slices in the baking dish, overlapping them slightly.
6. Pour any remaining cream mixture over the potatoes.
7. Cover the dish with foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
9. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 430
Fat: 32g
Carbohydrates: 25g
Protein: 12g
Sodium: 690mg
Sugar: 2g
Fiber: 2g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with Gruyere or Cheddar cheese.
- Nutmeg can be omitted if desired.
Variations:
- Add sliced onions or leeks to the potato mixture for extra flavor.
- Top the gratin with breadcrumbs or chopped herbs before baking.
- Use sweet potatoes or butternut squash instead of regular potatoes.
Tips and Tricks:
- Use a mandoline slicer to ensure even potato slices.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken.
- Leftover gratin can be reheated in the oven or microwave.
Storage Instructions:
Leftover gratin can be stored 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 or in a large serving dish.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Serve with roasted chicken or beef.
Suggested Side Dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting Advice:
If the gratin is not browning on top, broil for a few minutes at the end of cooking.
Food Safety Advice:
Make sure the potatoes are cooked through before serving.
Food History:
Potato gratin originated in France and has been a popular dish since the 18th century.
Flavor Profiles:
Creamy, cheesy, and savory.
Serving Suggestions:
Serve as a side dish or as a main course with a salad.
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