Ingredients with Measurements:
- 2 pounds of potatoes, peeled and thinly sliced
- 2 cups of heavy cream
- 2 cups of grated Manchego cheese
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 garlic cloves, minced
- 1 tablespoon of fresh thyme leaves
- 1/4 cup of breadcrumbs
- 2 tablespoons of unsalted butter, melted
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 bowl, mix together the heavy cream, grated Manchego cheese, minced garlic, salt, black pepper, and fresh thyme leaves.
3. Add the thinly sliced potatoes to the bowl and toss to coat them evenly with the cheese mixture.
4. Grease a 9x13 inch baking dish with butter or cooking spray.
5. Layer the potato mixture in the baking dish, making sure to spread it out evenly.
6. In a small bowl, mix together the breadcrumbs and melted butter.
7. Sprinkle the breadcrumb mixture over the top of the potato mixture.
8. Cover the baking dish with foil and bake for 45 minutes.
9. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
10. Let the gratin cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 480
Fat: 35g
Carbohydrates: 27g
Protein: 16g
Sodium: 670mg
Sugar: 2g
Substitutions for ingredients:
- Yukon Gold potatoes can be substituted for the regular potatoes.
- Gruyere cheese can be substituted for the Manchego cheese.
- Panko breadcrumbs can be substituted for regular breadcrumbs.
Variations:
- Add sliced onions or leeks to the potato mixture for extra flavor.
- Add cooked bacon or ham to the potato mixture for a heartier dish.
- Use different herbs, such as rosemary or sage, instead of thyme.
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 it to set.
- Make sure to cover the baking dish with foil to prevent the top from burning.
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 until heated through.
Presentation Ideas:
Serve the gratin in individual ramekins for an elegant presentation.
Garnishes:
Sprinkle chopped fresh parsley or chives over the top of the gratin before serving.
Pairings:
Serve with a green salad or roasted vegetables for a complete meal.
Suggested Side Dishes:
Roasted Brussels sprouts, green beans, or asparagus.
Troubleshooting Advice:
If the top of the gratin is browning too quickly, cover it with foil and continue baking.
Food Safety Advice:
Make sure to cook the gratin until the potatoes are tender and the cheese is melted and bubbly.
Food History:
Potato gratin originated in France and is a classic French dish. It is typically made with potatoes, cream, and cheese.
Flavor Profiles:
Creamy, cheesy, savory.
Serving Suggestions:
Serve as a side dish or as a main course with a salad or roasted vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish