Ingredients with Measurements:
- 1 lb. potatoes, peeled and thinly sliced
- 1/2 cup Kalix Löjrom (Swedish caviar)
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- 9-inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the heavy cream, milk, Parmesan cheese, and chopped parsley. Season with salt and pepper to taste.
3. Add the thinly sliced potatoes to the bowl and toss to coat them evenly with the cream mixture.
4. Grease a 9-inch baking dish with butter or cooking spray.
5. Arrange the potato slices in the baking dish, making sure to overlap them slightly.
6. Pour any remaining cream mixture over the potatoes.
7. Bake the gratin for 45-50 minutes, or until the potatoes are tender and the top is golden brown.
8. Remove the gratin from the oven and let it cool for 5 minutes.
9. Spoon the Kalix Löjrom over the top of the gratin, spreading it out evenly.
10. Serve the Kalix Löjrom and Potato Gratin hot, garnished with additional chopped parsley if desired.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 25g
Protein: 10g
Sodium: 320mg
Substitutions for ingredients:
- Yukon Gold potatoes can be substituted for the potatoes.
- Crème fraîche can be substituted for the heavy cream.
- Chopped chives can be substituted for the parsley.
- Trout roe or salmon roe can be substituted for the Kalix Löjrom.
Variations:
- Add sliced onions or garlic to the cream mixture for extra flavor.
- Top the gratin with breadcrumbs or panko before baking for a crispy crust.
- Add cooked bacon or ham to the gratin for a heartier dish.
Tips and tricks:
- Use a mandoline slicer to get even slices of potatoes.
- Let the gratin cool for a few minutes before adding the Kalix Löjrom to prevent it from melting too quickly.
- Make sure the gratin is fully cooked before adding the Kalix Löjrom to prevent the caviar from becoming too warm.
Storage instructions:
Leftover gratin can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the gratin, preheat the oven to 350°F and bake for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the gratin on a large platter with a sprinkle of chopped parsley and a dollop of sour cream on top.
Garnishes:
Chopped parsley, sour cream, or additional Kalix Löjrom.
Pairings:
- Serve with a crisp green salad dressed with a lemon vinaigrette.
- Pair with a glass of dry white wine, such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots.
- Crusty bread or rolls.
Troubleshooting advice:
- If the gratin is browning too quickly, cover it with foil and continue baking until the potatoes are tender.
- If the gratin is too watery, bake it for an additional 10-15 minutes to evaporate some of the liquid.
Food safety advice:
- Make sure the gratin is fully cooked before serving to prevent foodborne illness.
- Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Kalix Löjrom is a type of caviar made from the roe of the vendace fish, which is found in the Kalix River in Sweden. It has a delicate flavor and is considered a delicacy in Scandinavian cuisine.
Flavor profiles:
Creamy, savory, and slightly salty.
Serving suggestions:
Serve the Kalix Löjrom and Potato Gratin as a main course or as a side dish with a protein, such as grilled salmon or roasted chicken.
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Region: Swedish