Ingredients with Measurements:
- 6 large potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 2 cups grated Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter
- 2 cloves garlic, minced
- 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 saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the heavy cream to the saucepan and bring to a simmer.
4. Add the grated Gruyere cheese and Parmesan cheese to the saucepan, stirring until the cheese is melted and the mixture is smooth.
5. Season the cheese sauce with salt and pepper to taste.
6. Arrange the sliced potatoes in the baking dish, overlapping slightly.
7. Pour the cheese sauce over the potatoes, making sure to cover them evenly.
8. Cover the baking dish with foil and bake for 45 minutes.
9. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and the potatoes are tender.
10. Let the Potato Au 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: 540
- Fat: 41g
- Carbohydrates: 27g
- Protein: 19g
- Sodium: 500mg
Substitutions for ingredients:
- Gruyere cheese can be substituted with Swiss cheese or cheddar cheese.
- Parmesan cheese can be substituted with Romano cheese or Asiago cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add sliced onions or bacon to the Potato Au Gratin for extra flavor.
- Use sweet potatoes or yams instead of regular potatoes for a twist on the classic recipe.
- Add herbs like thyme or rosemary to the cheese sauce for a more complex flavor.
Tips and tricks:
- Use a mandoline slicer to get even slices of potatoes.
- Let the Potato Au Gratin cool for a few minutes before serving to allow the cheese sauce to set.
- If the top of the Potato Au Gratin is browning too quickly, cover it with foil and continue baking.
Storage instructions:
- Store any leftover Potato Au Gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Potato Au Gratin in the oven at 350°F (175°C) for 10-15 minutes until heated through.
Presentation ideas:
- Serve the Potato Au Gratin in individual ramekins for an elegant presentation.
- Garnish the Potato Au Gratin with chopped parsley or chives for a pop of color.
Pairings:
- Serve the Potato Au Gratin with a green salad or roasted vegetables for a balanced meal.
- Pair the Potato Au Gratin with a glass of white wine like Chardonnay or Sauvignon Blanc.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Grilled chicken or steak
Troubleshooting advice:
- If the cheese sauce is too thick, add a splash of milk or cream to thin it out.
- If the potatoes are not tender after baking, cover the dish with foil and continue baking until they are cooked through.
Food safety advice:
- Make sure to cook the Potato Au Gratin to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Store any leftover Potato Au Gratin in the refrigerator within 2 hours of cooking.
Food history:
- Potato Au Gratin is a classic French dish that originated in the Dauphiné region of France.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve the Potato Au Gratin as a side dish with a main course like roasted chicken or beef.
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