Ingredients with Measurements:
- 4 medium potatoes, peeled and thinly sliced
- 1 Hermelín cheese, diced
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Mandoline slicer or sharp knife
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small saucepan, heat the heavy cream, garlic, thyme, salt, and black pepper over medium heat until it comes to a simmer.
3. Layer the sliced potatoes and diced Hermelín cheese in the baking dish.
4. Pour the cream mixture over the potatoes and cheese.
5. Sprinkle the grated Parmesan cheese on top.
6. Cover the dish with aluminum foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and the potatoes are tender.
8. Let the gratin cool for 5-10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 5 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 350
- Fat: 24g
- Carbohydrates: 22g
- Protein: 11g
Substitutions for ingredients:
- Hermelín cheese can be substituted with any soft cheese such as Brie or Camembert.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add sliced onions or leeks between the layers of potatoes and cheese for extra flavor.
- Top the gratin with breadcrumbs or crushed crackers for added texture.
Tips and tricks:
- Use a mandoline slicer or sharp knife to ensure even slices of potatoes.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken and set.
Storage instructions:
- Store 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 until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
- Garnish with fresh thyme leaves or chopped parsley.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Mixed green salad
Troubleshooting advice:
- If the gratin is not browning on top, broil for a few minutes until golden brown.
Food safety advice:
- Make sure the potatoes are cooked through before serving to avoid foodborne illness.
Food history:
- Gratin dishes originated in France and were traditionally made with potatoes and cheese.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve as a side dish or main course with a salad or vegetables.
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Region: Czech