Ingredients with Measurements:
- 2 lbs. potatoes, peeled and thinly sliced
- 1 cup grated Geitost cheese
- 1 cup heavy cream
- 1/2 cup milk
- 2 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 tbsp. butter
Special equipment needed:
- Mandoline slicer
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Grease the baking dish with butter.
3. In a large bowl, mix together the cream, milk, garlic, salt, and black pepper.
4. Add the sliced potatoes to the bowl and toss to coat them in the cream mixture.
5. Layer the potatoes in the baking dish, making sure they are evenly distributed.
6. Sprinkle the grated Geitost cheese over the top of 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 cheese is melted and bubbly 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: 350
- Fat: 20g
- Carbohydrates: 30g
- Protein: 10g
Substitutions for ingredients:
- Geitost cheese can be substituted with Gouda or Cheddar cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add sliced onions or leeks to the potato mixture for extra flavor.
- Top the gratin with breadcrumbs for a crispy texture.
Tips and tricks:
- Use a mandoline slicer to ensure that the potatoes are sliced thinly and evenly.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
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 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
- Garnish the gratin with chopped fresh herbs, such as parsley or chives.
Pairings:
- Serve the gratin with a green salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Steamed green beans
Troubleshooting advice:
- If the gratin is too dry, add more cream or milk to the potato mixture before baking.
Food safety advice:
- Make sure the potatoes are cooked through before serving to avoid any risk of foodborne illness.
Food history:
- Geitost cheese is a traditional Norwegian cheese made from goat's milk.
Flavor profiles:
- Creamy, cheesy, and slightly sweet.
Serving suggestions:
- Serve the gratin as a side dish with roasted meats or poultry.
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Region: Norwegian