Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and thinly sliced
- 1 cup grated Kalimpong cheese
- 1 cup heavy cream
- 1/2 cup milk
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter
- 1/4 cup breadcrumbs
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 small saucepan, heat the cream, milk, garlic, salt, and black pepper over medium heat until it comes to a simmer. Remove from heat and set aside.
3. Grease the baking dish with butter.
4. Arrange a layer of potato slices in the bottom of the dish, slightly overlapping each other.
5. Pour 1/3 of the cream mixture over the potatoes and sprinkle with 1/3 of the grated cheese.
6. Repeat with two more layers of potatoes, cream mixture, and cheese.
7. Melt the remaining butter in a small saucepan and mix with the breadcrumbs.
8. Sprinkle the breadcrumb mixture over the top of the gratin.
9. Cover the 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. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 385
Fat: 27g
Carbohydrates: 25g
Protein: 10g
Sodium: 520mg
Sugar: 2g
Substitutions for ingredients:
- Kalimpong cheese can be substituted with any other semi-hard cheese such as Gruyere or Cheddar.
- Heavy cream can be substituted with half-and-half or whole milk.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
Variations:
- Add sliced onions or leeks between the layers of potatoes for extra flavor.
- Add cooked bacon or ham for a meaty version of the gratin.
- Use sweet potatoes or a combination of sweet and regular potatoes for a twist on the classic recipe.
Tips and tricks:
- Use a mandoline slicer to get even slices of potatoes.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken.
- For a crispier top, broil the gratin for a few minutes after baking.
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 10-15 minutes, or until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for an elegant presentation.
Garnishes:
Garnish with chopped parsley or chives for a pop of color.
Pairings:
Pair with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Sauteed mushrooms
Troubleshooting advice:
- If the gratin is too watery, bake for a few more minutes to allow the cream to thicken.
- If the top is browning too quickly, cover with foil and continue baking.
Food safety advice:
- Make sure to thoroughly wash and peel the potatoes before slicing.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F (74°C) before consuming.
Food history:
Kalimpong cheese is a semi-hard cheese that originated in the town of Kalimpong in the Indian state of West Bengal. It is made from cow's milk and has a slightly nutty flavor.
Flavor profiles:
Creamy, cheesy, and slightly garlicky.
Serving suggestions:
Serve as a side dish or a main course with a salad or roasted vegetables.
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Taste: Savory, Cheesy, Creamy, Comforting, Rich