Ingredients with Measurements:
- 1 lb. potatoes, peeled and thinly sliced
- 8 oz. Madonie Provola cheese, shredded
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 tsp. dried thyme
- Salt and pepper, to taste
- 2 tbsp. butter, melted
- 1/4 cup breadcrumbs
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a small saucepan, heat heavy cream, garlic, and thyme over medium heat until it just begins to simmer.
3. Meanwhile, layer sliced potatoes in the baking dish, seasoning each layer with salt and pepper.
4. Pour the hot cream mixture over the potatoes, making sure it covers them completely.
5. Sprinkle shredded Madonie Provola cheese on top of the potatoes.
6. In a small bowl, mix melted butter and breadcrumbs together. Sprinkle the mixture over the cheese.
7. Cover the baking dish with foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender.
9. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 55 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Total fat: 26g
Saturated fat: 16g
Cholesterol: 90mg
Sodium: 320mg
Total carbohydrates: 17g
Dietary fiber: 1g
Sugar: 2g
Protein: 12g
Substitutions for ingredients:
- Madonie Provola cheese can be substituted with any other type of provolone cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Dried thyme can be substituted with any other dried herb, such as rosemary or oregano.
Variations:
- Add sliced onions or leeks between the layers of potatoes for extra flavor.
- Add cooked bacon or ham for a meatier version.
- Substitute potatoes with sweet potatoes or butternut squash for a twist on the classic recipe.
Tips and tricks:
- Use a mandoline slicer to ensure even slices of potatoes.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
- Leftovers can be reheated in the oven or microwave.
Storage instructions:
Leftovers can be stored 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 in the microwave for 1-2 minutes.
Presentation ideas:
Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with fresh thyme leaves or chopped parsley.
Pairings:
Pair with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Sauteed mushrooms
Troubleshooting advice:
- If the top of the gratin is not browning, place it under the broiler for a few minutes.
- If the potatoes are not tender after the recommended cooking time, cover the dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to cook the gratin to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Potato gratin originated in France in the 18th century and has since become a popular dish around the world.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve as a side dish with roasted meat or poultry.
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Region: Italian