Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and sliced thinly
- 4 Lucanica sausages, sliced
- 2 cups of heavy cream
- 1 cup of grated Parmesan cheese
- 1 tablespoon of butter
- 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.
3. Layer the sliced potatoes and Lucanica sausages in the baking dish, alternating between the two.
4. In a separate bowl, mix the heavy cream, grated Parmesan cheese, salt, and pepper.
5. Pour the cream mixture over the potatoes and sausages, making sure to cover them evenly.
6. Cover the baking dish with aluminum foil and bake for 45 minutes.
7. Remove the 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
Serving size:
6 servings
Nutritional information:
Calories: 580
Fat: 45g
Carbohydrates: 22g
Protein: 23g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with any hard cheese.
Variations:
- Add chopped onions or garlic for extra flavor.
- Use sweet potatoes instead of regular potatoes for a different twist.
- Add chopped herbs like thyme or rosemary for a more aromatic dish.
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 cream to set.
- If the top is browning too quickly, cover it with foil again.
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 15-20 minutes or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with chopped herbs or a sprinkle of paprika.
Garnishes:
- Chopped herbs like thyme or rosemary
- Paprika
Pairings:
- Serve with a side salad or steamed vegetables for a balanced meal.
- Pair with a glass of red wine like Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Steamed broccoli or green beans
Troubleshooting advice:
- If the gratin is too dry, add a little more cream or milk.
- If the top is not browning, broil for a few minutes at the end of cooking time.
Food safety advice:
- Make sure the Lucanica sausages are cooked through before adding them to the gratin.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Gratin dishes originated in French cuisine and typically consist of a creamy sauce and a crispy topping.
Flavor profiles:
- Creamy, savory, and cheesy with a hint of smokiness from the Lucanica sausages.
Serving suggestions:
- Serve as a main course for dinner or as a side dish for a holiday meal.
Related Categories
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Region: Italian
Taste: Savory, Rich, Comforting, Creamy, Cheesy