Ingredients with Measurements:
- 4 large potatoes, peeled and thinly sliced
- 1 cup of Leerdammer cheese, grated
- 1 cup of heavy cream
- 2 cloves of garlic, minced
- 1 tablespoon of fresh thyme, chopped
- Salt and pepper to taste
- 2 tablespoons of butter, melted
- 1/4 cup of 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 large bowl, mix together the sliced potatoes, grated Leerdammer cheese, heavy cream, minced garlic, chopped thyme, salt, and pepper.
3. Grease the baking dish with melted butter.
4. Layer the potato mixture in the baking dish, making sure to spread it out evenly.
5. Sprinkle the breadcrumbs on top of the potato mixture.
6. Cover the baking dish with aluminum foil and bake for 45 minutes.
7. Remove the aluminum foil and bake for an additional 15 minutes or until the top is golden brown and the potatoes are tender.
8. Let the gratin cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- 375°F (190°C)
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 385
- Total fat: 25g
- Saturated fat: 15g
- Cholesterol: 80mg
- Sodium: 320mg
- Total carbohydrates: 30g
- Dietary fiber: 3g
- Sugars: 2g
- Protein: 10g
Substitutions for ingredients:
- Leerdammer cheese can be substituted with Gruyere or Emmental cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Fresh thyme can be substituted with dried thyme.
Variations:
- Add sliced onions or bacon to the potato mixture for extra flavor.
- Substitute sweet potatoes for 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 flavors to meld together.
- For a crispier top, broil the gratin for a few minutes after baking.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the gratin 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 a more elegant presentation.
- Garnish with fresh thyme or parsley.
Garnishes:
- Fresh thyme or parsley
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested Side Dishes:
- Mixed green salad
- Roasted carrots
- Roasted Brussels sprouts
Troubleshooting Advice:
- If the top of the gratin is browning too quickly, cover it with aluminum foil and continue baking.
Food Safety Advice:
- Make sure to cook the gratin to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food History:
- Gratin dishes originated in French cuisine and typically consist of a creamy sauce and a crispy topping.
Flavor Profiles:
- Creamy, cheesy, savory
Serving Suggestions:
- Serve as a side dish with a main course or as a main course with a side salad.
Related Categories
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Region: Dutch
Taste: Creamy, Savory, Cheesy, Rich, Comforting