Ingredients with Measurements:
- 1 pound potatoes, peeled and thinly sliced
- 1 cup Milbenkäse cheese, grated
- 1/2 cup heavy cream
- 1/2 cup milk
- 2 garlic cloves, minced
- 1/4 teaspoon nutmeg
- Salt and pepper, to taste
- 2 tablespoons butter
- 1/4 cup breadcrumbs
Special equipment needed:
- Oven-safe baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a saucepan, combine the heavy cream, milk, garlic, nutmeg, salt, and pepper. Heat over medium heat until it starts to simmer.
3. Add the grated Milbenkäse cheese to the saucepan and stir until it melts and the sauce is smooth.
4. Grease an oven-safe baking dish with butter.
5. Arrange the sliced potatoes in the baking dish, overlapping them slightly.
6. Pour the cheese sauce over the potatoes, making sure it covers them evenly.
7. Sprinkle the breadcrumbs on top of the cheese sauce.
8. Bake the gratin for 45-50 minutes, or until the potatoes are tender and the top is golden brown.
9. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F (190°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 26g
Protein: 12g
Sodium: 400mg
Substitutions for ingredients:
- Milbenkäse cheese can be substituted with any other type of cheese that melts well, such as Gruyere or cheddar.
- 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 gratin for extra flavor.
- Add cooked bacon or ham for a meaty version.
- Add chopped herbs, such as thyme or parsley, for extra freshness.
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 the cheese sauce to set.
- Cover the gratin with foil if it starts to brown too quickly.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gratin in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with chopped herbs or grated cheese.
Garnishes:
- Chopped herbs, such as thyme or parsley
- Grated cheese
Pairings:
- Serve with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Crusty bread
Troubleshooting advice:
- If the gratin is too dry, add more cheese sauce or milk before baking.
- If the gratin is too watery, bake it for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure the potatoes are cooked through before serving to avoid foodborne illness.
- Store any leftovers in the refrigerator and reheat them thoroughly before serving.
Food history:
- Milbenkäse is a type of German cheese that is made by allowing mites to infest the cheese and break down the proteins, resulting in a soft and creamy texture.
Flavor profiles:
- Creamy, cheesy, and slightly nutty.
Serving suggestions:
- Serve the gratin as a side dish or a main course with a salad or vegetables.
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Region: German