Ingredients with Measurements:
- 1.5 lbs. potatoes, peeled and thinly sliced
- 1 cup Kalvdans cheese, grated
- 1 cup heavy cream
- 1/2 cup milk
- 3 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 tbsp. butter, melted
Special Equipment Needed:
- 9x13 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, garlic, salt, and black pepper.
3. Add the sliced potatoes to the bowl and toss to coat them evenly in the cream mixture.
4. Grease the baking dish with the melted butter.
5. Layer the potatoes in the baking dish, sprinkling grated Kalvdans cheese between each layer.
6. Pour any remaining cream mixture over the top of the potatoes.
7. Cover the dish with foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
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:
6-8 servings
Nutritional information:
Calories: 350
Fat: 23g
Carbohydrates: 25g
Protein: 10g
Sodium: 480mg
Sugar: 3g
Substitutions for ingredients:
- Kalvdans cheese can be substituted with any other semi-hard cheese, such as Gruyere or Emmental.
- Heavy cream can be substituted with half-and-half or whole milk.
- Milk can be substituted with almond milk or soy 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 to get even, thin slices of potatoes.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken and set.
- Leftovers can be reheated in the oven or microwave.
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 for 10-15 minutes, or in the microwave for 1-2 minutes.
Presentation Ideas:
Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or thyme.
Pairings:
Serve with a green salad or roasted vegetables for a complete meal.
Suggested Side Dishes:
- Roasted Brussels sprouts
- Sauteed spinach
- Grilled asparagus
Troubleshooting Advice:
- If the top of the gratin is browning too quickly, cover it with foil and continue baking.
- If the potatoes are still firm after baking, cover the dish with foil and bake for an additional 10-15 minutes.
Food Safety Advice:
- Make sure the potatoes are cooked through before serving.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food History:
Kalvdans cheese is a traditional Swedish cheese made from cow's milk. It has a mild, nutty flavor and is often used in gratins and casseroles.
Flavor Profiles:
Creamy, cheesy, garlicky, savory.
Serving Suggestions:
Serve as a side dish with roasted meat or fish.
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Region: Swedish