Ingredients with Measurements:
- 4 large potatoes, peeled and thinly sliced
- 1 cup of Njeguški sir cheese, grated
- 1 cup of heavy cream
- 2 cloves of garlic, minced
- 1 tablespoon of fresh thyme leaves
- Salt and pepper to taste
Special equipment needed:
- Mandoline or sharp knife
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a small saucepan, heat the heavy cream, minced garlic, and thyme leaves over medium heat until it starts to simmer. Remove from heat and set aside.
3. In a 9x13 inch baking dish, layer the thinly sliced potatoes and grated Njeguški sir cheese, seasoning each layer with salt and pepper.
4. Pour the cream mixture over the potatoes and cheese, making sure it covers the top layer.
5. Cover the baking dish with aluminum foil and bake for 45 minutes.
6. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
7. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 23g
Protein: 9g
Substitutions for ingredients:
- Njeguški sir cheese can be substituted with any hard, salty cheese such as Parmesan or Pecorino Romano.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add sliced onions or leeks between the layers for extra flavor.
- Top the gratin with breadcrumbs or chopped nuts before baking for added texture.
- Substitute potatoes with sweet potatoes or butternut squash for a different twist.
Tips and tricks:
- Use a mandoline or sharp knife to ensure even slices of potatoes.
- Let the gratin cool for a few minutes before serving to allow the cream to set.
- Leftovers can be stored in the refrigerator for up to 3 days.
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 more elegant presentation.
Garnishes:
Garnish with fresh thyme leaves or chopped parsley.
Pairings:
Pair with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
Roasted Brussels sprouts, sautéed green beans, or a mixed green salad.
Troubleshooting advice:
- If the gratin is not browning on top, remove the aluminum foil and broil for a few minutes until golden brown.
- If the potatoes are not tender after baking, cover with aluminum foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure to wash and peel the potatoes before slicing. Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Njeguški sir cheese is a traditional cheese from Montenegro that is made from a mixture of cow's and sheep's milk. It is known for its salty and tangy flavor and is often used in traditional dishes such as this potato gratin.
Flavor profiles:
Creamy, salty, savory.
Serving suggestions:
Serve hot as a side dish or main course.
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Region: Montenegrin