Ingredients with Measurements:
- 2 pounds of potatoes, peeled and thinly sliced
- 1 cup of heavy cream
- 1 cup of milk
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of nutmeg
- 8 ounces of Passendale cheese, grated
- 2 tablespoons of butter
Special equipment needed:
- Large baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, combine the sliced potatoes, heavy cream, milk, minced garlic, salt, black pepper, and nutmeg. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes, or until the potatoes are tender.
3. Grease a large baking dish with butter.
4. Layer half of the cooked potatoes in the bottom of the dish, then sprinkle half of the grated Passendale cheese on top. Repeat with the remaining potatoes and cheese.
5. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
6. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 360
Fat: 24g
Carbohydrates: 24g
Protein: 12g
Sodium: 560mg
Substitutions for ingredients:
- You can use any type of cheese that melts well, such as Gruyere or cheddar.
- If you don't have heavy cream, you can use half-and-half or whole milk instead.
Variations:
- Add cooked bacon or ham to the gratin for extra flavor.
- Use sweet potatoes instead of regular potatoes for a twist on the classic recipe.
- Add sliced onions or leeks to the potato mixture for extra flavor.
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.
- If the top of the gratin is browning too quickly, cover it with foil.
Storage instructions:
- Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the gratin, preheat the oven to 350°F and bake for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a fancy presentation.
- Garnish with chopped fresh herbs, such as parsley or chives.
Garnishes:
- 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:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the gratin is too watery, bake it for a few more minutes to evaporate some of the liquid.
Food safety advice:
- Make sure the potatoes are cooked through before serving to avoid foodborne illness.
Food history:
- Gratin dishes originated in French cuisine and typically consist of sliced potatoes or other vegetables baked in a creamy sauce with cheese on top.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve the gratin as a side dish with roasted chicken or beef.
Related Categories
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Region: Belgian
Taste: Creamy, Cheesy, Rich, Savory, Comforting