Ingredients with Measurements:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 large potatoes, peeled and thinly sliced
- 1/2 cup grated Parmesan cheese
Special Equipment Needed:
- 9-inch round baking dish
- Large mixing bowl
- Whisk
- Knife
- Grater
Step-by-Step Instructions:
1. Preheat the oven to 375 degrees F (190 degrees C). Grease the 9-inch round baking dish with butter.
2. In a large mixing bowl, whisk together the butter and flour until combined. Gradually add the milk, whisking constantly until the mixture is smooth. Season with salt and pepper.
3. Arrange the potato slices in the baking dish in a circular pattern, overlapping the slices slightly. Pour the milk mixture over the potatoes. Sprinkle the Parmesan cheese over the top.
4. Bake in the preheated oven for 40 minutes, or until the potatoes are tender and the top is golden brown.
Time:
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Temperature: 375 degrees F (190 degrees C)
Serving Size: 4-6
Nutritional Information:
Calories: 178 kcal
Carbohydrates: 17 g
Protein: 8 g
Fat: 9 g
Saturated Fat: 5 g
Cholesterol: 24 mg
Sodium: 495 mg
Potassium: 441 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 307 IU
Vitamin C: 10 mg
Calcium: 177 mg
Iron: 1 mg
Substitutions for Ingredients
- Butter: olive oil
- All-purpose flour: gluten-free all-purpose flour
- Milk: almond milk
- Parmesan cheese: vegan Parmesan cheese
Variations:
- Add 1/2 cup of cooked bacon or ham to the potatoes before baking.
- Add 1/2 cup of shredded cheese to the top of the gratin before baking.
- Add 1/2 cup of cooked vegetables, such as broccoli or spinach, to the potatoes before baking.
Tips and Tricks:
- Use a mandoline to thinly slice the potatoes for even cooking.
- For a crispier top, broil the gratin for the last few minutes of cooking.
Storage Instructions:
Store the gratin in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the gratin in the oven at 350 degrees F (175 degrees C) for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Top the gratin with fresh herbs, such as parsley or chives, for a pop of color.
Garnishes:
- Fresh herbs, such as parsley or chives
- Shredded cheese
- Bacon bits
Pairings:
- Roasted chicken
- Grilled steak
- Roasted vegetables
Suggested Side Dishes:
- Roasted asparagus
- Sauteed spinach
- Roasted Brussels sprouts
Troubleshooting Advice:
- If the gratin is not browning, increase the oven temperature to 400 degrees F (200 degrees C) for the last few minutes of cooking.
- If the gratin is too dry, add a splash of milk before baking.
Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165 degrees F (74 degrees C).
Food History:
Napoleon's Hat Potato Gratin is a classic French dish that dates back to the 19th century. It is believed to have been named after Napoleon Bonaparte, who was known for his love of potatoes.
Flavor Profiles:
This dish has a creamy, cheesy flavor with a hint of saltiness from the Parmesan cheese. The potatoes are tender and slightly crispy on top.
Serving Suggestions:
- Serve the gratin as a side dish with roasted chicken or steak.
- Serve the gratin as a main dish with a salad or roasted vegetables.
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