Ingredients with Measurements:
- 2 lbs. potatoes, peeled and thinly sliced
- 1 1/2 cups heavy cream
- 1 cup grated Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 tbsp. unsalted butter
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, combine the sliced potatoes, heavy cream, Gruyere cheese, Parmesan cheese, minced garlic, salt, and black pepper. Mix well.
3. Grease a 9x13 inch baking dish with butter.
4. Pour the potato mixture into the baking dish and spread it out evenly.
5. Cover the dish with aluminum foil and bake for 30 minutes.
6. Remove the foil and bake for an additional 30 minutes, or until the top is golden brown and the potatoes are tender.
7. Let the gratin cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 450
- Fat: 32g
- Carbohydrates: 28g
- Protein: 14g
- Sodium: 710mg
- Sugar: 3g
Substitutions for ingredients:
- You can substitute Gruyere cheese with Swiss cheese or Emmental cheese.
- You can substitute Parmesan cheese with Pecorino Romano cheese.
Variations:
- You can add sliced onions or leeks to the potato mixture for extra flavor.
- You can add chopped bacon or ham for a meatier version.
- You can sprinkle breadcrumbs or chopped herbs on top for a crispy finish.
Tips and tricks:
- Use a mandoline slicer to get even and thin potato slices.
- Let the gratin cool for a few minutes before serving to allow the cream to set.
- You can make this recipe ahead of time and reheat it in the oven before serving.
Storage instructions:
- Store any leftover gratin 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 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with chopped parsley or chives for color and freshness.
Garnishes:
- Chopped parsley or chives
Pairings:
- This gratin pairs well with roasted chicken, beef, or pork.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Crusty bread
Troubleshooting advice:
- If the gratin is too dry, add more cream or milk to the potato mixture.
- If the gratin is too watery, drain some of the excess liquid before baking.
Food safety advice:
- Make sure to cook the gratin until the potatoes are tender and the cheese is melted and bubbly.
- Store any leftover gratin in the refrigerator and reheat it thoroughly before serving.
Food history:
- Kartoffelgratin, also known as potato gratin, is a traditional dish from France and Germany. It is made with thinly sliced potatoes, cream, and cheese, and baked until golden brown and bubbly.
Flavor profiles:
- Creamy, cheesy, savory, and comforting.
Serving suggestions:
- Serve the gratin as a side dish or a main course with a salad or roasted vegetables.
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Region: German