Ingredients with Measurements:
- 1 lb. potatoes, peeled and thinly sliced
- 1 cup maggot cheese, grated
- 1 cup heavy cream
- 1/2 cup milk
- 2 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup breadcrumbs
- 2 tbsp. butter, melted
Special equipment needed:
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, combine the sliced potatoes, grated maggot cheese, heavy cream, milk, minced garlic, salt, and black pepper. Mix well.
3. Pour the potato mixture into the baking dish and spread it out evenly.
4. In a small bowl, mix together the breadcrumbs and melted butter.
5. Sprinkle the breadcrumb mixture over the top of the potato mixture.
6. Cover the baking dish with foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 15-20 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 5 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 450
- Fat: 30g
- Carbohydrates: 30g
- Protein: 15g
Substitutions for ingredients:
- If you can't find maggot cheese, you can use any other strong cheese, such as cheddar or gouda.
- You can use half-and-half instead of heavy cream if you prefer.
Variations:
- You can add sliced onions or leeks to the potato mixture for extra flavor.
- You can sprinkle chopped fresh herbs, such as thyme or rosemary, over the top of the gratin before baking.
Tips and tricks:
- Make sure to slice the potatoes thinly so that they cook evenly.
- You can use a mandoline slicer to make the job easier.
- If the top of the gratin is browning too quickly, cover it with foil again and continue baking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the gratin, place it in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with fresh herbs or a sprinkle of paprika.
Garnishes:
- Fresh herbs, such as thyme or rosemary
- Paprika
Pairings:
- This gratin pairs well with a simple green salad and a glass of red wine.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Crusty bread
Troubleshooting advice:
- If the potatoes are still hard after baking, cover the dish with foil and continue baking until they are tender.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before and after handling the maggot cheese.
- Store the cheese in the refrigerator until ready to use.
Food history:
- Maggot cheese, also known as casu marzu, is a traditional Sardinian cheese that is made by allowing cheese flies to lay their eggs in the cheese. The larvae then hatch and eat the cheese, creating a soft, creamy texture.
Flavor profiles:
- This gratin has a rich, creamy flavor from the maggot cheese and heavy cream, with a hint of garlic and black pepper.
Serving suggestions:
- Serve this gratin as a side dish with roasted meat or poultry, or as a main dish with a salad on the side.
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