Ingredients with Measurements:
- 2 pounds of potatoes, peeled and sliced
- 2 cups of grated Maó cheese
- 1 cup of heavy cream
- 1/2 cup of milk
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 2 tablespoons of butter
Special Equipment Needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a large pot, boil the sliced potatoes for 5-7 minutes, or until they are slightly tender. Drain and set aside.
3. In a small saucepan, heat the cream, milk, garlic, salt, black pepper, and nutmeg over medium heat until it simmers. Remove from heat.
4. Grease the baking dish with butter.
5. Layer half of the potatoes in the bottom of the dish.
6. Sprinkle half of the grated Maó cheese over the potatoes.
7. Pour half of the cream mixture over the cheese.
8. Repeat the layers with the remaining potatoes, cheese, and cream mixture.
9. Cover the dish with foil and bake for 30 minutes.
10. Remove the foil and bake for an additional 20-25 minutes, or until the cheese is golden brown and bubbly.
11. Let the gratin cool for 10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 55 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- 8 servings
Nutritional information:
- Calories: 420
- Fat: 28g
- Carbohydrates: 27g
- Protein: 14g
- Fiber: 3g
- Sugar: 3g
Substitutions for ingredients:
- Maó cheese can be substituted with Parmesan cheese or any other hard cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add sliced onions or leeks between the layers for extra flavor.
- Add cooked bacon or ham for a meatier version.
- Use sweet potatoes instead of regular potatoes for a sweeter twist.
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 cheese to set.
- Leftovers can be stored in the fridge for up to 3 days.
Storage Instructions:
- Leftovers can be stored in an airtight container in the fridge 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 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 green salad or roasted vegetables for a complete meal.
Suggested Side Dishes:
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the gratin is too dry, add more cream or milk before baking.
- If the cheese is not melting properly, cover the dish with foil and bake for an additional 10-15 minutes.
Food Safety Advice:
- Make sure to cook the potatoes until they are slightly tender before baking to ensure they are fully cooked.
- Store leftovers in the fridge within 2 hours of cooking.
Food History:
- Maó cheese is a hard cheese made from cow's milk in the Balearic Islands of Spain. It has been produced since the Roman era and is named after the town of Maó.
Flavor Profiles:
- Creamy, cheesy, and slightly nutty.
Serving Suggestions:
- Serve as a main dish or as a side dish with a green salad or roasted vegetables.
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Taste: Creamy, Cheesy, Savory, Rich, Comforting