Ingredients with Measurements:
- 2 lbs potatoes, peeled and thinly sliced
- 1 cup Pecorino di Pian di Vas cheese, grated
- 1 1/2 cups heavy cream
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter, cubed
- 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, mix together the sliced potatoes, grated Pecorino di Pian di Vas cheese, heavy cream, minced garlic, salt, and black pepper.
3. Grease the baking dish with butter.
4. Layer the potato mixture into the baking dish, making sure to spread it out evenly.
5. Sprinkle the breadcrumbs on top of the potato mixture.
6. Dot the top of the gratin with cubed butter.
7. Cover the baking dish with aluminum foil.
8. Bake the gratin for 45 minutes.
9. Remove the aluminum foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
10. Let the gratin cool for 5-10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 480
Fat: 33g
Carbohydrates: 33g
Protein: 13g
Sodium: 670mg
Sugar: 2g
Substitutions for ingredients:
- Instead of Pecorino di Pian di Vas cheese, you can use Parmesan or Gruyere cheese.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of breadcrumbs, you can use panko or crushed crackers.
Variations:
- Add sliced onions or leeks to the potato mixture for extra flavor.
- Add cooked bacon or ham to the potato mixture for a meaty version.
- Add chopped herbs such as thyme or rosemary to the potato mixture for a fragrant version.
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 flavors to meld together.
- If the top of the gratin is browning too quickly, cover it with aluminum foil again.
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 more elegant presentation.
- Garnish the top of the gratin with chopped parsley or chives.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve the gratin with a green salad or roasted vegetables.
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the gratin is too dry, add more heavy cream or milk.
- If the gratin is too watery, bake it for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to cook the gratin until the potatoes are tender and the top is golden brown to ensure that it is fully cooked.
- Store any leftover gratin in the refrigerator and consume within 3 days.
Food history:
- Gratin dishes originated in French cuisine and typically consist of a creamy sauce, cheese, and breadcrumbs or potatoes.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve the gratin as a side dish for a holiday meal or dinner party.
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Region: Italian