Ingredients with Measurements:
- 1 1/2 pounds potatoes, peeled and thinly sliced
- 1/2 cup grated Paški Sir cheese
- 1/2 cup heavy cream
- 1/2 cup milk
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter, melted
- 1/4 cup breadcrumbs
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, combine the sliced potatoes, Paški Sir cheese, heavy cream, milk, garlic, salt, and black pepper. Mix well.
3. Grease the baking dish with butter.
4. Layer the potato mixture in the baking dish, making sure to spread it out evenly.
5. In a small bowl, mix together the melted butter and breadcrumbs. Sprinkle the mixture over the top of the potatoes.
6. Cover the baking dish with foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender.
8. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 55-60 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 295
Fat: 17g
Saturated Fat: 10g
Cholesterol: 57mg
Sodium: 390mg
Carbohydrates: 25g
Fiber: 2g
Sugar: 3g
Protein: 9g
Substitutions for ingredients:
- Paški 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.
- Milk can be substituted with almond milk or soy milk.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
Variations:
- Add sliced onions or leeks to the potato mixture for extra flavor.
- Add cooked bacon or ham for a meatier gratin.
- Add chopped herbs such as thyme or rosemary for extra freshness.
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 it to set.
- If the top is browning too quickly, cover it with foil again.
Storage instructions:
Store any leftover gratin 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 until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped parsley or chives for a pop of color.
Pairings:
Pair with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
Roasted Brussels sprouts or green beans would be a great side dish for this gratin.
Troubleshooting advice:
If the potatoes are not tender after baking, cover the dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure to cook the gratin to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Paški Sir is a type of cheese that is made on the island of Pag in Croatia. It is known for its salty and tangy flavor, which pairs well with potatoes.
Flavor profiles:
This gratin is creamy, cheesy, and savory with a hint of garlic.
Serving suggestions:
Serve this gratin as a side dish with roasted meats or as a main dish with a salad on the side.
Related Categories
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Region: Croatian
Taste: Creamy, Savory, Cheesy, Herby, Comforting