Ingredients with Measurements:
- 500g Pirotski Kačkavalj cheese, grated
- 500g potatoes, peeled and thinly sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 1/4 cup breadcrumbs
- 2 tbsp olive oil
Special equipment needed:
- Oven-safe casserole dish
- Grater
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large saucepan, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the flour to the saucepan and stir for 1 minute.
4. Gradually whisk in the milk, stirring constantly until the mixture thickens, about 5 minutes.
5. Add the salt, pepper, and nutmeg to the saucepan and stir to combine.
6. In a separate bowl, toss the sliced potatoes with the olive oil.
7. Layer half of the potatoes in the bottom of the casserole dish.
8. Sprinkle half of the grated Pirotski Kačkavalj cheese over the potatoes.
9. Pour half of the sauce over the cheese.
10. Repeat the layers with the remaining potatoes, cheese, and sauce.
11. Sprinkle the breadcrumbs over the top of the gratin.
12. Bake for 45-50 minutes, or until the potatoes are tender and the top is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 398
Fat: 25g
Carbohydrates: 22g
Protein: 21g
Sodium: 825mg
Substitutions for ingredients:
- Pirotski Kačkavalj cheese can be substituted with any other hard cheese, such as Parmesan or cheddar.
- Potatoes can be substituted with sweet potatoes or butternut squash.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
Variations:
- Add cooked bacon or ham to the gratin for extra flavor.
- Substitute the milk with heavy cream for a richer sauce.
- Add sliced mushrooms to the onion and garlic mixture for a vegetarian option.
Tips and tricks:
- Make sure to slice the potatoes thinly so that they cook evenly.
- Use a mandoline slicer to make the slicing process easier.
- Let the gratin rest for 10 minutes before serving to allow the sauce to thicken.
Storage instructions:
- Store leftovers 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.
- Garnish with chopped parsley or chives.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad
- Roasted Brussels sprouts
- Steamed broccoli
Troubleshooting advice:
- If the gratin is too dry, add more milk to the sauce.
- If the top is not golden brown, broil for 1-2 minutes at the end of the cooking time.
Food safety advice:
- Make sure to cook the gratin to an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
Food history:
- Pirotski Kačkavalj cheese is a traditional Serbian cheese that is made from sheep's milk.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve as a main dish or as a side dish with roasted meat.
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Region: Bulgarian