Ingredients with Measurements:
- 1.5 lbs potatoes, peeled and thinly sliced
- 1 cup Millhouse Sheep's Cheese, grated
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 2 tbsp butter, melted
- 1/4 cup breadcrumbs
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large bowl, mix together the sliced potatoes, grated Millhouse Sheep's Cheese, heavy cream, minced garlic, salt, black pepper, and nutmeg.
3. Transfer the mixture to a greased 9x13 inch baking dish.
4. In a small bowl, mix together the melted butter and breadcrumbs. Sprinkle the mixture over the top of the potato mixture.
5. Cover the baking dish with aluminum foil and bake for 45 minutes.
6. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
7. Let the gratin cool for a few 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: 380
Fat: 25g
Carbohydrates: 28g
Protein: 11g
Sodium: 540mg
Substitutions for ingredients:
- Millhouse Sheep's Cheese can be substituted with any other type of cheese, such as cheddar 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.
- Add cooked bacon or ham to the potato mixture for a heartier dish.
- Top the gratin with chopped fresh herbs, such as parsley or thyme, before baking.
Tips and tricks:
- Use a mandoline slicer to ensure that the potatoes are evenly sliced.
- 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:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the gratin in the oven at 350°F for 10-15 minutes, or in the microwave for 1-2 minutes.
Presentation ideas:
Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
Top the gratin with chopped fresh herbs, such as parsley or thyme, before serving.
Pairings:
- Serve the gratin with a green salad for a balanced meal.
- Pair the gratin with a glass of white wine, such as chardonnay or sauvignon blanc.
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts.
- Crusty bread or dinner rolls.
Troubleshooting advice:
- If the top of the gratin is browning too quickly, cover it with aluminum foil and continue baking.
- If the potatoes are still firm after baking, cover the dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Ensure that the potatoes are fully cooked before serving.
- Store leftovers in the refrigerator for up to 3 days.
Food history:
Gratin dishes originated in French cuisine and typically consist of sliced potatoes or other vegetables baked with cheese and cream.
Flavor profiles:
This gratin has a rich and creamy flavor, with a hint of nutmeg and garlic.
Serving suggestions:
Serve the gratin as a side dish or main course with a green salad and crusty bread.
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Taste: Savory, Rich, Cheesy, Comforting, Tangy