Ingredients with Measurements:
- 4 large potatoes, peeled and thinly sliced
- 2 cups shredded Muenster cheese
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
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, whisk together the heavy cream, chicken broth, flour, minced garlic, salt, and black pepper until smooth.
3. Add the thinly sliced potatoes to the bowl and toss to coat evenly.
4. Grease the baking dish with butter.
5. Layer half of the potato mixture in the bottom of the dish.
6. Sprinkle half of the shredded Muenster cheese on top of the potatoes.
7. Repeat with the remaining potato mixture and cheese.
8. Cover the dish with foil and bake for 45 minutes.
9. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the potatoes are tender.
10. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5-20 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 393
Fat: 28g
Saturated Fat: 17g
Cholesterol: 96mg
Sodium: 447mg
Potassium: 533mg
Carbohydrates: 23g
Fiber: 2g
Sugar: 2g
Protein: 12g
Substitutions for ingredients:
- Muenster cheese can be substituted with Gouda, Cheddar, or Swiss cheese.
- Chicken broth can be substituted with vegetable broth or water.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add sliced onions or leeks to the potato mixture for extra flavor.
- Top the gratin with breadcrumbs or chopped herbs before baking for a crispy crust.
- Add cooked bacon or ham to the potato mixture for a heartier dish.
Tips and tricks:
- Use a mandoline slicer to ensure even potato slices.
- Let the gratin cool for a few minutes before serving to allow the sauce to thicken.
- Leftover gratin can be reheated in the oven or microwave.
Storage instructions:
- Store leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the gratin in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for an elegant presentation.
- Garnish with chopped herbs or a sprinkle of paprika.
Garnishes:
- Chopped parsley or chives
- Paprika
- Crispy bacon bits
Pairings:
- Green salad with vinaigrette dressing
- Roasted vegetables
- Grilled chicken or steak
Suggested side dishes:
- Garlic bread
- Dinner rolls
- Roasted sweet potatoes
Troubleshooting advice:
- If the gratin is too dry, add more chicken broth or cream to the potato mixture.
- If the cheese is browning too quickly, cover the dish with foil and continue baking.
Food safety advice:
- Make sure the potatoes are cooked through before serving.
- Store leftover gratin in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Gratin dishes originated in France and were traditionally made with potatoes and cheese.
Flavor profiles:
- Creamy
- Cheesy
- Savory
Serving suggestions:
- Serve the gratin as a side dish with a main course, such as roasted chicken or steak.
- Serve as a vegetarian main dish with a side salad.
Related Categories
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Region: German
Taste: Creamy, Cheesy, Savory, Comforting