Ingredients with Measurements:
- 1 kg potatoes, peeled and thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup Gubbeen cheese, grated
- Salt and pepper, to taste
- Fresh thyme leaves, for garnish
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the flour to the skillet and stir until combined. Cook for 1-2 minutes, stirring constantly.
4. Slowly pour in the milk, whisking constantly to prevent lumps from forming. Cook until the mixture thickens, about 5-7 minutes.
5. Add the grated Gubbeen cheese to the skillet and stir until melted and smooth.
6. Season the cheese sauce with salt and pepper to taste.
7. In a 9x13 inch baking dish, layer the sliced potatoes.
8. Pour the cheese sauce over the potatoes, making sure to cover them completely.
9. Cover the baking dish with foil and bake for 45 minutes.
10. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
11. Garnish with fresh thyme leaves and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 32g
Protein: 15g
Sodium: 400mg
Substitutions for ingredients:
- Gubbeen cheese can be substituted with any other semi-hard cheese, such as cheddar or Gouda.
- Milk can be substituted with any non-dairy milk, such as almond or soy milk.
- Fresh thyme can be substituted with dried thyme.
Variations:
- Add sliced cooked ham or bacon to the layers of potatoes for a heartier dish.
- Substitute half of the potatoes with sliced sweet potatoes for a sweeter flavor.
- Add sliced mushrooms to the onion and garlic mixture for extra flavor.
Tips and tricks:
- Use a mandoline slicer to ensure that the potatoes are sliced thinly and evenly.
- Make sure to cover the potatoes completely with the cheese sauce to prevent them from drying out.
- Let the gratin cool for a few minutes before serving to allow the cheese sauce to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
Fresh thyme leaves
Pairings:
- Serve with a green salad for a lighter meal.
- Pair with roasted chicken or beef for a heartier meal.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Crusty bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk until it reaches the desired consistency.
- If the top of the gratin is browning too quickly, cover it with foil and continue baking.
Food safety advice:
- Make sure to cook the potatoes until they are tender to prevent any foodborne illnesses.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Potato gratin originated in France and has been a popular dish since the 18th century. It typically consists of thinly sliced potatoes layered with cream or cheese and baked until golden brown.
Flavor profiles:
Creamy, cheesy, savory
Serving suggestions:
Serve hot as a main dish or as a side dish with roasted meat or vegetables.
Related Categories
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Region: Irish
Taste: Creamy, Savory, Cheesy, Rich, Comforting