Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and thinly sliced
- 1 cup Kasseri cheese, shredded
- 1/2 cup heavy cream
- 1/2 cup milk
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter, melted
- 1/4 cup breadcrumbs
Special equipment needed:
- Oven-safe baking dish
- Mandoline or sharp knife
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a bowl, mix together the heavy cream, milk, minced garlic, salt, and black pepper.
3. Grease an oven-safe baking dish with butter.
4. Layer the sliced potatoes in the baking dish, making sure to slightly overlap each slice.
5. Pour half of the cream mixture over the potatoes.
6. Sprinkle half of the shredded Kasseri cheese over the cream mixture.
7. Repeat the layers with the remaining potatoes, cream mixture, and Kasseri cheese.
8. In a separate bowl, mix together the melted butter and breadcrumbs.
9. Sprinkle the breadcrumb mixture over the top of the gratin.
10. Cover the baking dish with foil and bake for 45 minutes.
11. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
12. Let the gratin cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour and 5-20 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 360
- Fat: 22g
- Carbohydrates: 28g
- Protein: 13g
- Sodium: 450mg
- Sugar: 3g
Substitutions for ingredients:
- Kasseri cheese can be substituted with Gruyere or Fontina cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
Variations:
- Add sliced onions or leeks to the layers for extra flavor.
- Add cooked bacon or ham for a meatier gratin.
- Add chopped herbs such as thyme or rosemary for extra freshness.
Tips and tricks:
- Use a mandoline or sharp knife to ensure even slices of potatoes.
- Let the gratin cool for a few minutes before serving to allow the cream to set.
- Cover the gratin with foil to prevent the top from burning.
Storage instructions:
- Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gratin in the oven at 375°F for 10-15 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 a pop of color.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted asparagus
- Green beans with garlic and lemon
- Mixed greens salad with vinaigrette dressing
Troubleshooting advice:
- If the top of the gratin is browning too quickly, cover it with foil and continue baking.
- If the potatoes are still hard after baking, cover the dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to thoroughly wash and dry the potatoes before slicing.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Gratin dishes originated in French cuisine and typically consist of sliced potatoes or other vegetables baked in cream and cheese.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve hot as a side dish or main course.
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Region: Greek