Ingredients with Measurements:
- 2 pounds potatoes, peeled and thinly sliced
- 1 cup grated Raschera cheese
- 1 cup heavy cream
- 1/2 cup milk
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter, cut into small pieces
Special equipment needed:
- Mandoline slicer (optional)
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the cream, milk, garlic, salt, and pepper.
3. Add the sliced potatoes to the bowl and toss to coat them in the cream mixture.
4. Grease the baking dish with butter.
5. Layer the potato slices in the baking dish, alternating with the grated Raschera cheese.
6. Pour any remaining cream mixture over the top of the potatoes.
7. Dot the top of the gratin with the small pieces of butter.
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 a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 5 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 400
- Fat: 28g
- Carbohydrates: 27g
- Protein: 10g
- Fiber: 3g
- Sugar: 3g
Substitutions for ingredients:
- Raschera cheese can be substituted with Gruyere or Fontina cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Milk can be substituted with almond milk or soy milk.
Variations:
- Add sliced onions or leeks to the gratin for extra flavor.
- Top the gratin with breadcrumbs or Parmesan cheese before baking.
- Add cooked bacon or ham to the gratin for a heartier dish.
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 cream to thicken.
- Cover the gratin with foil if the top is browning too quickly.
Storage instructions:
- Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gratin 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.
- Garnish the gratin with fresh herbs, such as thyme or parsley.
Garnishes:
- Fresh herbs, such as thyme or parsley.
Pairings:
- Serve the gratin with a green salad or roasted vegetables.
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the gratin is too watery, bake it for an additional 10-15 minutes to allow the cream to thicken.
Food safety advice:
- Make sure the potatoes are cooked through before serving to avoid any foodborne illnesses.
Food history:
- Gratin dishes originated in France and were traditionally made with potatoes and cheese.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve the gratin as a side dish with roasted chicken or beef.
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Taste: Creamy, Cheesy, Savory, Comforting