Ingredients with Measurements:
- 2 pounds of potatoes, peeled and thinly sliced
- 1 cup of crème fraîche
- 1 cup of grated Gruyere cheese
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 2 tablespoons of butter, cut into small pieces
Special equipment needed:
- 9x13 inch baking dish
- Mandoline or sharp knife for slicing potatoes
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the crème fraîche, garlic, salt, pepper, and nutmeg.
3. Add the sliced potatoes to the bowl and toss to coat them evenly with the crème fraîche mixture.
4. Grease the baking dish with butter.
5. Layer the potato slices in the baking dish, overlapping them slightly.
6. Sprinkle half of the grated Gruyere cheese over the potatoes.
7. Repeat with another layer of potatoes and the remaining Gruyere cheese.
8. Dot the top of the gratin with the small pieces of butter.
9. Cover the baking dish with foil and bake for 45 minutes.
10. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
11. Let the gratin cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 5 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- 6 servings
Nutritional information:
- Calories: 405
- Fat: 26g
- Carbohydrates: 28g
- Protein: 14g
- Fiber: 3g
- Sugar: 3g
Substitutions for ingredients:
- Crème fraîche can be substituted with heavy cream or sour cream.
- Gruyere cheese can be substituted with Swiss cheese or cheddar cheese.
Variations:
- Add sliced onions or leeks to the potato layers for extra flavor.
- Add chopped fresh herbs such as thyme or rosemary to the crème fraîche mixture.
- Use sweet potatoes instead of regular potatoes for a twist on the classic recipe.
Tips and tricks:
- Use a mandoline or sharp knife to slice the potatoes thinly and evenly.
- Let the gratin cool for a few minutes before serving to allow it to set.
- Leftover gratin can be reheated in the oven or microwave.
Storage instructions:
- Store leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover gratin in the oven at 350°F for 10-15 minutes, or in the microwave for 1-2 minutes.
Presentation ideas:
- Serve the gratin in individual ramekins for an elegant presentation.
- Garnish with chopped fresh parsley or chives.
Garnishes:
- Chopped fresh parsley or chives.
Pairings:
- Serve with a green salad or roasted vegetables.
Suggested side dishes:
- Green salad or roasted vegetables.
Troubleshooting advice:
- If the top of the gratin is browning too quickly, cover it with foil and continue baking.
Food safety advice:
- Make sure the potatoes are cooked through before serving.
Food history:
- Potato gratin is a classic French dish that originated in the Dauphiné region of France.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve as a side dish with roasted chicken or beef.
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Region: French