Ingredients with Measurements:
- 2 lbs of potatoes, peeled and sliced thinly
- 1 cup of heavy cream
- 1 cup of milk
- 1 tbsp of butter
- 1 tbsp of all-purpose flour
- 1 tsp of salt
- 1/2 tsp of black pepper
- 1/2 tsp of ground nutmeg
- 1 cup of grated Nøkkelost cheese
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth.
3. Gradually add the milk and cream, whisking constantly until the mixture thickens.
4. Add the salt, pepper, and nutmeg. Whisk until well combined.
5. Remove the saucepan from the heat and stir in the grated Nøkkelost cheese until melted.
6. In a large bowl, toss the sliced potatoes with the cheese sauce until well coated.
7. Transfer the potato mixture to a greased 9x13 inch baking dish.
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 potatoes are tender and the top is golden brown.
10. Let the gratin cool for 5-10 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: 350
Fat: 20g
Carbohydrates: 30g
Protein: 12g
Substitutions for ingredients:
- Nøkkelost cheese can be substituted with any other semi-hard cheese, such as Gouda or Cheddar.
- Heavy cream can be substituted with half-and-half or whole milk.
- All-purpose flour can be substituted with gluten-free flour or cornstarch for a gluten-free version.
Variations:
- Add sliced onions or garlic to the potato mixture for extra flavor.
- Top the gratin with breadcrumbs or Parmesan cheese before baking for a crispy crust.
- Use sweet potatoes or butternut squash instead of regular potatoes for a different 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 sauce to thicken and set.
- Leftovers can be reheated in the oven or microwave.
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 for 10-15 minutes, or in the microwave for 2-3 minutes.
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 for a complete meal.
Suggested side dishes:
Roasted Brussels sprouts, steamed green beans, or sautéed mushrooms.
Troubleshooting advice:
- If the gratin is too dry, add more milk or cream to the cheese sauce.
- If the top is browning too quickly, cover the dish with foil and continue baking.
Food safety advice:
Make sure to cook the gratin until the potatoes are tender and the cheese sauce is hot and bubbly to ensure that it is safe to eat.
Food history:
Nøkkelost is a traditional Norwegian cheese that is flavored with cumin and cloves. It is often used in gratins and other baked dishes in Scandinavian cuisine.
Flavor profiles:
Creamy, cheesy, savory, with a hint of nutmeg and cumin.
Serving suggestions:
Serve the gratin as a side dish for a holiday meal or as a main dish with a side salad.
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Region: Norwegian