Ingredients with Measurements:
- 1 pound Prästost cheese, grated
- 1 pound mushrooms, sliced
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup breadcrumbs
Special equipment needed:
- 9x13 inch baking dish
- Large skillet
- Whisk
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, melt butter over medium heat.
3. Add sliced mushrooms and sauté until tender, about 5 minutes.
4. Add flour to the skillet and whisk until the mixture is smooth.
5. Gradually add milk, whisking constantly until the mixture is smooth and thickened.
6. Add salt, black pepper, and nutmeg to the skillet and stir to combine.
7. Remove skillet from heat and stir in grated Prästost cheese.
8. Pour the mixture into a 9x13 inch baking dish.
9. Sprinkle breadcrumbs over the top of the mixture.
10. Bake for 25-30 minutes, or until the top is golden brown and the mixture is bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 27g
Carbohydrates: 22g
Protein: 22g
Substitutions for ingredients:
- Prästost cheese can be substituted with any other hard cheese, such as cheddar or Gouda.
- Mushrooms can be substituted with any other vegetable, such as spinach or broccoli.
Variations:
- Add cooked bacon or ham to the mixture for a meatier version.
- Use different types of cheese for a different flavor profile.
- Add herbs such as thyme or rosemary for extra flavor.
Tips and tricks:
- Make sure to whisk the flour and milk mixture constantly to prevent lumps.
- Use fresh breadcrumbs for a crispy topping.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
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.
Garnishes:
Garnish with chopped parsley or chives for a pop of color.
Pairings:
Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
Roasted Brussels sprouts, green beans, or asparagus.
Troubleshooting advice:
- If the mixture is too thick, add more milk until it reaches the desired consistency.
- If the breadcrumbs are not crispy enough, broil the gratin for a few minutes before serving.
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:
Gratin dishes originated in French cuisine and typically consist of a creamy sauce and a crispy topping.
Flavor profiles:
Creamy, cheesy, earthy.
Serving suggestions:
Serve the gratin as a main dish or as a side dish with a protein such as chicken or fish.
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Region: Swedish