Ingredients with Measurements:
- 4 cups thinly sliced potatoes
- 1 cup heavy cream
- 1 cup shredded Maaslander cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Grease the baking dish with butter.
3. Layer the sliced potatoes in the baking dish.
4. In a saucepan, heat the heavy cream, Maaslander cheese, Parmesan cheese, garlic, salt, and black pepper over medium heat until the cheese is melted and the mixture is smooth.
5. Pour the cheese mixture over the potatoes, making sure to cover them completely.
6. Dot the top of the gratin with butter.
7. Cover the baking dish with foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 15 minutes or until the top is golden brown and the potatoes are tender.
9. Let the gratin cool for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 20g
Protein: 12g
Substitutions for ingredients:
- Maaslander cheese can be substituted with Gouda cheese or any other semi-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 sliced onions or leeks to the potatoes for extra flavor.
- Add cooked bacon or ham to the gratin for a meaty version.
- Add chopped herbs such as thyme or rosemary to the cheese mixture for extra flavor.
Tips and tricks:
- Use a mandoline slicer to slice the potatoes thinly and evenly.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
- To make the gratin ahead of time, prepare it up to step 5 and refrigerate until ready to bake.
Storage instructions:
Leftover gratin can be stored 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 15-20 minutes or until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for an elegant presentation.
Garnishes:
Garnish the gratin with chopped parsley or chives for a pop of color.
Pairings:
Serve the gratin with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Sauteed spinach
- Grilled asparagus
Troubleshooting advice:
- If the top of the gratin is not golden brown, broil it for a few minutes until it is.
- If the potatoes are not tender, cover the gratin with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to wash the potatoes thoroughly before slicing them.
- Store leftover gratin 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:
The Maaslander cheese gratin is rich, creamy, and cheesy with a hint of garlic and black pepper.
Serving suggestions:
Serve the Maaslander cheese gratin as a side dish with your favorite protein or as a main dish with a green salad.
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