Ingredients with Measurements:
- 2 lbs. potatoes, peeled and sliced thinly
- 1 onion, sliced thinly
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup milk
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. nutmeg
- 1/2 lb. Reblochon cheese, rind removed and sliced thinly
Special equipment needed:
- 9x13 inch baking dish
- Mandoline or sharp knife for slicing potatoes
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large bowl, mix together sliced potatoes, onion, and garlic.
3. In a separate bowl, whisk together heavy cream, milk, salt, pepper, and nutmeg.
4. Pour cream mixture over the potato mixture and stir to combine.
5. Layer half of the potato mixture into the baking dish.
6. Layer half of the Reblochon cheese slices over the potatoes.
7. Repeat with remaining potatoes and cheese.
8. Cover the dish with foil and bake for 45 minutes.
9. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
10. Let the gratin cool for 5-10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 5-20 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 415
Fat: 29g
Carbohydrates: 23g
Protein: 14g
Sodium: 640mg
Sugar: 3g
Substitutions for ingredients:
- Yukon Gold potatoes can be used instead of regular potatoes.
- Gruyere or Emmental cheese can be used instead of Reblochon.
Variations:
- Add cooked bacon or ham to the potato mixture for a heartier dish.
- Substitute half of the potatoes with sweet potatoes for a twist on the classic gratin.
- Add sliced mushrooms to the potato mixture for an earthy flavor.
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 the cheese to set.
- For a crispier top, broil the gratin for the last few minutes of cooking.
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 a more elegant presentation.
Garnishes:
Fresh herbs such as thyme or parsley can be sprinkled on top of the gratin before serving.
Pairings:
This gratin pairs well with a simple green salad and a glass of white wine.
Suggested side dishes:
Roasted vegetables or a crusty baguette would be great side dishes for this gratin.
Troubleshooting advice:
If the top of the gratin is browning too quickly, cover it with foil and continue baking until the potatoes are tender.
Food safety advice:
Make sure to cook the gratin to an internal temperature of 165°F to ensure it is safe to eat.
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 this gratin as a side dish with roasted chicken or beef.
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Region: French