European > Swiss

Luzerner Rahmkäse and Potato Gratin Recipe

Ingredients with Measurements:
- 2 lbs. potatoes, peeled and thinly sliced
- 1 cup Luzerner Rahmkäse cheese, grated
- 1 cup heavy cream
- 1/2 cup milk
- 2 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. nutmeg
- 2 tbsp. butter, melted
- 1/4 cup breadcrumbs

Special equipment needed:
- 9x13 inch baking dish
- Mandoline or sharp knife for slicing potatoes

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. In a large bowl, combine the heavy cream, milk, minced garlic, salt, black pepper, and nutmeg.

3. Add the sliced potatoes to the bowl and toss to coat them in the cream mixture.

4. Grease the baking dish with the melted butter.

5. Layer the potato slices in the baking dish, making sure to spread them out evenly.

6. Pour any remaining cream mixture over the potatoes.

7. Sprinkle the grated Luzerner Rahmkäse cheese over the top of the potatoes.

8. Sprinkle the breadcrumbs over the cheese.

9. Cover the dish with foil and bake for 45 minutes.

10. After 45 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.

11. Let the gratin cool for a few minutes before serving.


- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 5 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 6-8 people.

Nutritional information:
- Calories: 350
- Fat: 22g
- Carbohydrates: 28g
- Protein: 10g
- Sodium: 480mg
- Sugar: 3g

Substitutions for ingredients:
- If you can't find Luzerner Rahmkäse cheese, you can substitute it with Gruyere or Emmental cheese.
- You can use half-and-half instead of heavy cream if you want to reduce the fat content.

Variations:
- You can add sliced onions or bacon to the gratin for extra flavor.
- You can also add herbs like thyme or rosemary to the cream mixture.

Tips and tricks:
- Use a mandoline or a sharp knife to slice the potatoes thinly and evenly.
- Make sure to cover the dish with foil for the first 45 minutes of baking to prevent the cheese from burning.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken.

Storage instructions:
- You can 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 the baking dish for a rustic look, or transfer it to a serving platter for a more elegant presentation.

Garnishes:
- You can garnish the gratin with chopped parsley or chives for a pop of color.

Pairings:
- This gratin pairs well with roasted meats like chicken or beef.

Suggested side dishes:
- Serve the gratin with a simple green salad or roasted vegetables like carrots or Brussels sprouts.

Troubleshooting advice:
- If the gratin is too dry, add a little more cream or milk to the cream mixture before pouring it over the potatoes.
- If the top of the gratin is browning too quickly, cover it with foil again for the remaining baking time.

Food safety advice:
- Make sure to wash your hands and all utensils and surfaces that come into contact with raw potatoes to prevent the spread of bacteria.
- Store any leftover gratin in the refrigerator and consume within 3 days.

Food history:
- Luzerner Rahmkäse is a Swiss cheese that is made from cow's milk and has a creamy texture and nutty flavor. It is often used in traditional Swiss dishes like fondue and raclette.

Flavor profiles:
- This gratin has a rich and creamy flavor from the heavy cream and Luzerner Rahmkäse cheese, with a hint of garlic and nutmeg.

Serving suggestions:
- Serve this gratin as a main dish with a side salad, or as a side dish with roasted meats or vegetables.

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Region: Swiss

Taste: Creamy, Cheesy, Savory, Herby, Comforting