Ingredients with Measurements:
- 500g potatoes, peeled and sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 cup grated Gouda cheese
- 1/2 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
Special equipment needed:
- 9x13 inch baking dish
- Large pot
- Whisk
Step-by-step instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, boil sliced potatoes until tender, about 10 minutes. Drain and set aside.
3. In the same pot, melt butter over medium heat. Whisk in flour until smooth.
4. Gradually whisk in milk, salt, black pepper, paprika, thyme, oregano, and garlic powder. Cook, whisking constantly, until mixture thickens, about 5 minutes.
5. Remove from heat and stir in Gouda and Parmesan cheese until melted and smooth.
6. Add cooked potatoes and cherry tomatoes to the cheese sauce and stir to combine.
7. Pour mixture into a 9x13 inch baking dish and spread evenly.
8. Bake for 25-30 minutes, or until the top is golden brown and bubbly.
9. Let cool for 5 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories per serving: 292
- Total fat: 14g
- Saturated fat: 9g
- Cholesterol: 47mg
- Sodium: 657mg
- Total carbohydrates: 28g
- Dietary fiber: 3g
- Sugars: 5g
- Protein: 14g
Substitutions for ingredients:
- Gouda cheese can be substituted with any other type of cheese, such as cheddar or Swiss.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Cherry tomatoes can be substituted with diced tomatoes or sun-dried tomatoes.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add sliced onions or bell peppers for extra flavor.
- Use sweet potatoes or butternut squash instead of regular potatoes.
Tips and tricks:
- Make sure to slice the potatoes thinly so they cook evenly.
- Use a whisk to make the cheese sauce smooth and creamy.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
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 (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve in individual ramekins for a more elegant presentation.
- Garnish with fresh herbs, such as parsley or chives.
Garnishes:
- Fresh herbs, such as parsley or chives.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Caesar salad
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk until desired consistency is reached.
- If the top of the gratin is browning too quickly, cover with foil and continue baking.
Food safety advice:
- Make sure to cook potatoes until tender to avoid any risk of foodborne illness.
Food history:
- Mehlbeutel-Käse-Tomaten-Gratin is a traditional German dish that originated in the region of Swabia.
Flavor profiles:
- Creamy, cheesy, savory, and slightly tangy.
Serving suggestions:
- Serve as a main dish for dinner or as a side dish for a holiday meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German