Ingredients with Measurements:
- 1.5 lbs of potatoes, peeled and thinly sliced
- 1 cup of heavy cream
- 1 cup of grated Lincolnshire Poacher cheese
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- 2 cloves of garlic, minced
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Grease the baking dish with butter or cooking spray.
3. In a large mixing bowl, combine the sliced potatoes, heavy cream, minced garlic, chopped parsley, salt, and pepper.
4. Mix well until the potatoes are coated evenly.
5. Layer half of the potato mixture in the bottom of the baking dish.
6. Sprinkle half of the Lincolnshire Poacher cheese and Parmesan cheese over the potatoes.
7. Repeat with the remaining potato mixture and cheese.
8. Cover the dish with foil and bake for 45 minutes.
9. Remove the foil and bake for an additional 15-20 minutes or until the cheese is golden brown and bubbly.
10. Let the dish cool for 5-10 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: 22g
Carbohydrates: 24g
Protein: 12g
Sodium: 350mg
Sugar: 2g
Substitutions for ingredients:
- Lincolnshire Poacher cheese can be substituted with cheddar cheese or any other hard cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add sliced onions or leeks for extra flavor.
- Add sliced mushrooms or spinach for a vegetarian version.
Tips and tricks:
- Use a mandoline slicer to get even slices of potatoes.
- Let the dish cool for a few minutes before serving to allow the cheese to set.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Store leftovers 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 until heated through.
Presentation ideas:
Serve the Lincolnshire Poacher Cheese and Potato Bake in individual ramekins or in a large serving dish.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Serve with a green salad or roasted vegetables.
Suggested side dishes:
Roasted Brussels sprouts, steamed broccoli, or sautéed green beans.
Troubleshooting advice:
- If the cheese is browning too quickly, cover the dish with foil and continue baking.
- If the potatoes are not cooked through, cover the dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure the potatoes are sliced thinly to ensure even cooking.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Lincolnshire Poacher cheese is a hard cheese made from unpasteurized cow's milk in Lincolnshire, England.
Flavor profiles:
The Lincolnshire Poacher Cheese and Potato Bake is creamy, cheesy, and savory with a hint of garlic and parsley.
Serving suggestions:
Serve the Lincolnshire Poacher Cheese and Potato Bake as a side dish or as a main course with a salad or roasted vegetables.
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Region: British