Ingredients with Measurements:
- 2 lbs. potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup grated Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. nutmeg
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a saucepan, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Add flour and whisk until smooth. Cook for 2 minutes, stirring constantly.
4. Gradually add heavy cream, whisking constantly until smooth. Cook for 5 minutes, stirring occasionally.
5. Add Gruyere cheese, Parmesan cheese, salt, pepper, and nutmeg. Stir until cheese is melted and sauce is smooth.
6. In a greased 9x13 inch baking dish, layer potatoes evenly.
7. Pour cheese sauce over potatoes, making sure to cover all the potatoes.
8. Cover the dish with foil and bake for 45 minutes.
9. Remove foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
10. Let cool for 5-10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 35g
Carbohydrates: 22g
Protein: 13g
Sodium: 650mg
Substitutions for ingredients:
- Gruyere cheese can be substituted with Swiss cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add sliced onions or leeks to the potato layers for extra flavor.
- Add cooked bacon or ham to the cheese sauce for a meaty version.
- Use sweet potatoes instead of regular potatoes for a twist on the classic recipe.
Tips and tricks:
- Use a mandoline slicer to ensure even potato slices.
- Let the gratin cool for a few minutes before serving to allow the sauce to thicken.
- For a crispy top, broil the gratin for the last few minutes of baking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for an elegant presentation.
Garnishes:
Sprinkle chopped parsley or chives on top for a pop of color.
Pairings:
Serve with a green salad and crusty bread for a complete meal.
Suggested side dishes:
Roasted vegetables, grilled chicken, or steak.
Troubleshooting advice:
If the gratin is too runny, let it cool for a few minutes before serving. If it's still too runny, bake it for an additional 10-15 minutes.
Food safety advice:
Make sure to cook the gratin to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
Potato gratin originated in France and is a classic dish in French cuisine.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve hot as a side dish or main course.
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Region: French