Ingredients with Measurements:
- 2 lbs. potatoes, peeled and sliced thinly
- 1 cup Malga Capra 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
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Grease a 9x13 inch baking dish with butter.
3. In a large bowl, combine sliced potatoes, grated Malga Capra cheese, heavy cream, milk, minced garlic, salt, and black pepper. Mix well.
4. Layer the potato mixture evenly in the prepared baking dish.
5. In a small bowl, mix breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the top of the potatoes.
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 5-10 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: 400
- Fat: 24g
- Carbohydrates: 32g
- Protein: 14g
Substitutions for ingredients:
- Malga Capra cheese can be substituted with any other type of hard cheese, such as Parmesan or Gruyere.
- Heavy cream can be substituted with half-and-half or whole milk.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
Variations:
- Add sliced onions or leeks to the potato mixture for extra flavor.
- Top the gratin with chopped fresh herbs, such as thyme or rosemary.
- Add cooked bacon or ham to the potato mixture for a heartier dish.
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 flavors to meld together.
- Leftovers can be reheated in the oven or microwave.
Storage instructions:
- Store leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the gratin in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for an elegant presentation.
- Garnish with chopped fresh parsley or chives.
Garnishes:
- Chopped fresh parsley or chives
Pairings:
- Serve with a simple green salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Sauteed green beans
- Steamed broccoli
Troubleshooting advice:
- If the gratin is not browning on top, increase the oven temperature to 400°F for the last 10-15 minutes of baking.
Food safety advice:
- Make sure to thoroughly wash and dry the potatoes before slicing.
- Store leftovers in the refrigerator for up to 3 days.
Food history:
- Gratin dishes originated in French cuisine and typically consist of sliced potatoes baked in a creamy sauce.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve as a side dish with roasted meat or poultry.
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Region: Italian