Ingredients with Measurements:
- 2 lbs potatoes, peeled and sliced thinly
- 1 cup grated Moonshine cheese
- 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 the oven to 375°F.
2. In a large bowl, mix together the heavy cream, milk, minced garlic, salt, and black pepper.
3. Add the sliced potatoes to the bowl and toss to coat them well with the cream mixture.
4. Grease the baking dish with butter or cooking spray.
5. Layer the potatoes in the baking dish, making sure they are evenly distributed.
6. Pour any remaining cream mixture over the potatoes.
7. Sprinkle the grated Moonshine cheese over the top of the potatoes.
8. In a small bowl, mix together the breadcrumbs and melted butter.
9. Sprinkle the breadcrumb mixture over the cheese.
10. Cover the baking dish with foil and bake for 45 minutes.
11. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
12. 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: 360
Fat: 22g
Carbohydrates: 29g
Protein: 11g
Sodium: 570mg
Sugar: 3g
Substitutions for ingredients:
- Moonshine cheese can be substituted with any other sharp 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 cooked bacon or ham to the gratin for extra flavor.
- Add sliced onions or leeks to the gratin for extra texture.
- Use sweet potatoes instead of regular potatoes for a sweeter twist.
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 cheese to set.
- To make the gratin ahead of time, prepare it up to the point of baking, cover with foil, and refrigerate until ready to bake.
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 until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or chives.
Pairings:
Serve the gratin with a green salad or roasted vegetables.
Suggested side dishes:
Roasted Brussels sprouts or green beans would pair well with the gratin.
Troubleshooting advice:
If the gratin is not browning on top, place it under the broiler for a few minutes, watching it carefully to prevent burning.
Food safety advice:
Make sure the potatoes are cooked through before serving to avoid foodborne illness.
Food history:
Gratin dishes originated in French cuisine and typically consist of sliced potatoes or other vegetables baked with cheese and cream.
Flavor profiles:
The Moonshine cheese adds a sharp, tangy flavor to the dish, while the cream and garlic add richness and depth.
Serving suggestions:
Serve the gratin as a side dish for a holiday meal or as a main dish with a side salad for a cozy weeknight dinner.
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Taste: Savory, Rich, Creamy, Cheesy, Comforting