Ingredients with Measurements:
- 4 large potatoes, peeled and thinly sliced
- 1 cup grated Hushållsost cheese
- 1 cup heavy cream
- 1/2 cup milk
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter, cut into small pieces
Special equipment needed:
- Mandoline slicer or sharp knife
- 9-inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a medium saucepan, combine the heavy cream, milk, garlic, salt, and pepper. Heat over medium heat until the mixture comes to a simmer.
3. Layer the sliced potatoes in the baking dish, overlapping them slightly.
4. Pour the cream mixture over the potatoes, making sure to cover them completely.
5. Sprinkle the grated Hushållsost cheese over the top of the potatoes.
6. Dot the butter pieces over the cheese.
7. Cover the baking 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 golden brown and bubbly.
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:
4-6 servings
Nutritional information:
Calories: 420
Fat: 29g
Carbohydrates: 29g
Protein: 12g
Sodium: 430mg
Sugar: 3g
Substitutions for ingredients:
- Hushållsost cheese can be substituted with Gruyere or Swiss cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add sliced onions or leeks to the potato layers 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 or sharp knife to ensure even potato slices.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
- Leftover gratin can be reheated in the oven or microwave.
Storage instructions:
- Store leftover gratin 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 for a more elegant presentation.
- Garnish with chopped herbs or a sprinkle of paprika.
Garnishes:
- Chopped herbs (such as parsley or chives)
- Paprika
Pairings:
- Roasted chicken or turkey
- Grilled steak or pork chops
- Green salad with vinaigrette dressing
Suggested side dishes:
- Steamed green beans or broccoli
- Roasted carrots or Brussels sprouts
- Crusty bread or dinner rolls
Troubleshooting advice:
- If the gratin is too dry, add more cream or milk before baking.
- If the cheese is not melting properly, increase the oven temperature and bake for a few more minutes.
Food safety advice:
- Make sure to cook the gratin to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Gratin dishes originated in French cuisine and typically feature layers of vegetables or potatoes, cream, and cheese.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve the gratin as a side dish with your favorite protein and vegetables.
Related Categories
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Region: Swedish
Taste: Creamy, Cheesy, Savory, Rich, Comforting