Ingredients with Measurements:
- 4 large potatoes, peeled and thinly sliced
- 1 cup of podmleč (sour milk)
- 1 cup of heavy cream
- 1 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- 1 teaspoon of dried thyme
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix together the podmleč, heavy cream, Parmesan cheese, garlic, thyme, salt, and pepper.
3. Add the sliced potatoes to the bowl and toss until they are coated with the mixture.
4. Grease the baking dish with butter or cooking spray.
5. Layer the potato mixture in the baking dish, making sure to spread it out evenly.
6. Cover the dish with aluminum foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 15-20 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: 20 minutes
- Cooking time: 1 hour 5 minutes
Temperature:
- Preheat the oven to 375°F (190°C).
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 365
- Fat: 22g
- Carbohydrates: 28g
- Protein: 14g
Substitutions for ingredients:
- Podmleč can be substituted with sour cream or Greek yogurt.
- Heavy cream can be substituted with half-and-half or milk.
- Parmesan cheese can be substituted with another hard cheese, such as Pecorino Romano or Asiago.
Variations:
- Add sliced onions or leeks to the potato mixture for extra flavor.
- Top the gratin with breadcrumbs or crushed potato chips for added texture.
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.
- Leftovers can be reheated in the oven or microwave.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the gratin in a preheated 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 fresh herbs, such as parsley or chives.
Garnishes:
- Chopped fresh herbs, such as parsley or chives.
Pairings:
- This gratin pairs well with roasted meats, such as chicken or beef.
Suggested side dishes:
- A simple green salad or roasted vegetables would be a great side dish for this gratin.
Troubleshooting advice:
- If the gratin is not browning on top, turn on the broiler for the last few minutes of cooking.
Food safety advice:
- Make sure to thoroughly wash and dry the potatoes before slicing them.
- Store any leftovers in the refrigerator and reheat them to an internal temperature of 165°F (74°C) before serving.
Food history:
- Podmleč is a traditional Slovenian dairy product that is similar to sour milk or buttermilk.
Flavor profiles:
- This gratin is creamy, savory, and slightly tangy from the podmleč.
Serving suggestions:
- Serve this gratin as a side dish for a family dinner or as part of a holiday meal.
Related Categories
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Region: Czech
Taste: Creamy, Savory, Cheesy, Comforting