Ingredients with Measurements:
- 2 lbs. potatoes, peeled and thinly sliced
- 1 onion, thinly sliced
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 2 tbsp. Pissalat (anchovy paste)
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 tbsp. butter
Special Equipment Needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, mix together the Pissalat, heavy cream, salt, and black pepper.
3. Grease the baking dish with butter.
4. Layer the sliced potatoes and onions in the baking dish, alternating between the two.
5. Pour the Pissalat mixture over the potatoes and onions.
6. Sprinkle the grated Parmesan cheese on top.
7. Cover the dish with foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the potatoes are tender.
9. Let the gratin cool for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 276
Fat: 15g
Carbohydrates: 27g
Protein: 9g
Sodium: 646mg
Sugar: 2g
Substitutions for ingredients:
- Yukon Gold potatoes can be used instead of regular potatoes.
- Half-and-half can be used instead of heavy cream.
- If Pissalat is not available, substitute with 2 tbsp. of anchovy paste.
Variations:
- Add sliced mushrooms to the layers of potatoes and onions.
- Use Gruyere cheese instead of Parmesan cheese.
- Top the gratin with breadcrumbs for added texture.
Tips and Tricks:
- Use a mandoline slicer to ensure even slices of potatoes.
- Let the gratin cool for a few minutes before serving to allow the flavors to meld together.
- Leftovers can be reheated in the oven or microwave.
Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Preheat the oven to 350°F.
- Place the gratin in an oven-safe dish and cover with foil.
- Bake for 15-20 minutes, or until heated through.
Presentation Ideas:
- Serve the gratin in individual ramekins for an elegant presentation.
- Garnish with fresh herbs, such as thyme or parsley.
Garnishes:
- Fresh herbs, such as thyme or parsley.
Pairings:
- Serve with a crisp green salad for a complete meal.
- Pair with a glass of white wine, such as Chardonnay.
Suggested Side Dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting Advice:
- If the top of the gratin is not browning, broil for a few minutes at the end of cooking time.
Food Safety Advice:
- Make sure the potatoes are fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
- Pissalat is a traditional condiment from Nice, France, made from anchovies and spices.
Flavor Profiles:
- Savory, salty, and creamy.
Serving Suggestions:
- Serve as a side dish or main course.
Related Categories
Cooking Method: N/A
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Region: French
Taste: Savory, Rich, Creamy, Comforting, Umami