Ingredients with Measurements:
- 1 kg potatoes, peeled and sliced
- 200g Kačkavalj cheese, grated
- 1 cup heavy cream
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tbsp butter
- 1 tbsp olive oil
Special equipment needed:
- Baking dish
- Grater
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a pot of boiling water, cook the sliced potatoes for 10 minutes or until slightly tender. Drain and set aside.
3. In a saucepan, heat the butter and olive oil over medium heat. Add the minced garlic and cook for 1 minute.
4. Add the heavy cream and stir until it starts to simmer.
5. Add the grated Kačkavalj cheese and stir until melted and well combined.
6. Season with salt and pepper to taste.
7. In a baking dish, layer the cooked potatoes and pour the cheese sauce over them.
8. Bake in the preheated oven for 25-30 minutes or until the top is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 425
Fat: 28g
Carbohydrates: 30g
Protein: 14g
Sodium: 350mg
Substitutions for ingredients:
- Kačkavalj cheese can be substituted with any other type of cheese that melts well, such as cheddar or Gouda.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add sliced onions or bacon to the layers of potatoes for extra flavor.
- Substitute potatoes with other root vegetables such as sweet potatoes or turnips.
Tips and tricks:
- Make sure to slice the potatoes evenly for even cooking.
- Use a mandoline slicer for quick and even slicing.
- To make the dish more visually appealing, sprinkle some chopped parsley or chives on top before serving.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F (175°C).
- Place the leftover gratin in a baking dish and cover with foil.
- Bake for 20-25 minutes or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with fresh herbs or a sprinkle of paprika.
Garnishes:
- Chopped parsley or chives
- Paprika
Pairings:
- A crisp green salad with a vinaigrette dressing
- Roasted vegetables such as carrots or Brussels sprouts
Suggested side dishes:
- Garlic bread
- Roasted chicken or beef
Troubleshooting advice:
- If the cheese sauce is too thick, add a splash of milk to thin it out.
- If the top of the gratin is not browning evenly, move the baking dish to a higher rack in the oven.
Food safety advice:
- Make sure to wash and peel the potatoes before slicing.
- Use a food thermometer to ensure the gratin reaches an internal temperature of 165°F (74°C) before serving.
Food history:
- Kačkavalj cheese is a type of yellow cheese that originated in the Balkans, particularly in Serbia and Bulgaria.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve the gratin as a main dish with a side salad or as a side dish to a meat or poultry dish.
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