Ingredients with Measurements:
- 2 lbs. potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup grated Gruyère cheese
- 3 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 tbsp. unsalted butter
Special equipment needed:
- Mandoline slicer (optional)
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a saucepan, heat the heavy cream, minced garlic, salt, and black pepper over medium heat until it comes to a simmer.
3. Layer the sliced potatoes in the baking dish, slightly overlapping each other.
4. Pour the hot cream mixture over the potatoes, making sure to cover them completely.
5. Sprinkle the grated Gruyère cheese over the top of the potatoes.
6. Cut the unsalted butter into small pieces and scatter them over the cheese.
7. Cover the dish with aluminum foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 20-25 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 10 minutes
5. Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 460
- Fat: 35g
- Carbohydrates: 26g
- Protein: 11g
- Sodium: 460mg
- Sugar: 2g
Substitutions for ingredients:
- You can substitute the Gruyère cheese with another type of cheese, such as cheddar or Parmesan.
- You can use half-and-half or whole milk instead of heavy cream.
Variations:
- Add sliced onions or leeks to the layers of potatoes for extra flavor.
- Add cooked bacon or ham to the layers for a meaty version.
- Add chopped herbs, such as thyme or rosemary, to the cream mixture for added flavor.
Tips and tricks:
- Use a mandoline slicer to get even slices of potatoes.
- Make sure to cover the potatoes completely with the cream mixture to prevent them from drying out.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken.
Storage instructions:
- Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the gratin in a preheated 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.
- Garnish with chopped parsley or chives for a pop of color.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Grilled chicken or steak
Troubleshooting advice:
- If the potatoes are not tender after the allotted cooking time, cover the dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to store any leftover gratin in the refrigerator and consume within 3 days.
Food history:
- Gratin Dauphinois is a traditional French dish that originated in the Dauphiné region of France. It is made with thinly sliced potatoes baked in cream and cheese.
Flavor profiles:
- Creamy, cheesy, garlicky, and savory.
Serving suggestions:
- Serve the gratin as a side dish for a special occasion or holiday meal.
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Region: French