Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and sliced thinly
- 1 cup of Nabulsi cheese, grated
- 1 cup of heavy cream
- 1/2 cup of milk
- 2 cloves of garlic, minced
- 1/4 teaspoon of nutmeg
- Salt and pepper to taste
- 2 tablespoons of butter
- 1/4 cup of 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, heat the heavy cream, milk, garlic, nutmeg, salt, and pepper over medium heat. Stir occasionally until the mixture comes to a simmer. Remove from heat.
3. Grease the baking dish with butter.
4. Arrange a layer of potato slices on the bottom of the dish, overlapping slightly.
5. Pour a layer of the cream mixture over the potatoes, then sprinkle a layer of grated Nabulsi cheese on top.
6. Repeat the layers until all the potatoes, cream mixture, and cheese are used up. Make sure the top layer is cheese.
7. Sprinkle breadcrumbs on top of the cheese layer.
8. Cover the dish with foil and bake for 45 minutes.
9. Remove the foil and bake for an additional 15 minutes or until the top is golden brown 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
Temperature:
375°F (190°C)
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 28g
Carbohydrates: 25g
Protein: 12g
Sodium: 450mg
Sugar: 3g
Substitutions for ingredients:
- Nabulsi cheese can be substituted with feta cheese or any other salty cheese.
- 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 between the layers for extra flavor.
- Add cooked bacon or ham for a meaty version.
- Add sliced tomatoes on top of the cheese layer for a colorful twist.
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 to set.
- To make ahead, assemble the gratin 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 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 fancy presentation.
Garnishes:
Sprinkle chopped parsley or chives on top of the gratin before serving.
Pairings:
Serve with a green salad or roasted vegetables.
Suggested side dishes:
Roasted Brussels sprouts, sautéed spinach, or steamed green beans.
Troubleshooting advice:
- If the gratin is too watery, bake for an additional 10-15 minutes or until the liquid is absorbed.
- If the top is not golden brown, broil for a few minutes until the desired color is achieved.
Food safety advice:
Make sure the potatoes are cooked through before serving to avoid foodborne illness.
Food history:
Nabulsi cheese is a Palestinian cheese made from sheep's milk. It is known for its salty and tangy flavor and is commonly used in Middle Eastern cuisine.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve as a main dish or as a side dish with a protein.
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Region: Palestinian