Ingredients with Measurements:
- 2 lbs potatoes, peeled and sliced thinly
- 8 oz presunto (Portuguese cured ham), diced
- 1 cup heavy cream
- 1 cup milk
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 1 cup grated Parmesan cheese
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together the heavy cream, milk, minced garlic, salt, black pepper, and nutmeg.
3. Add the sliced potatoes and diced presunto to the bowl and toss to coat evenly.
4. Grease the baking dish with butter or cooking spray.
5. Layer the potato and presunto mixture in the baking dish, making sure to spread it out evenly.
6. Pour any remaining liquid from the bowl over the top of the potatoes.
7. Sprinkle the grated Parmesan cheese over the top of the potatoes.
8. Cover the baking 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 5 minutes
Temperature:
- Preheat the oven to 375°F (190°C).
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 427
- Fat: 26g
- Carbohydrates: 29g
- Protein: 19g
- Fiber: 3g
- Sugar: 4g
Substitutions for ingredients:
- If you can't find presunto, you can use prosciutto or bacon instead.
- You can use half-and-half or whole milk instead of heavy cream.
- If you don't have Parmesan cheese, you can use another hard cheese like Pecorino Romano or Asiago.
Variations:
- Add sliced onions or leeks to the potato and presunto mixture for extra flavor.
- Use different types of cheese, like Gruyere or cheddar, instead of Parmesan.
- Add chopped fresh herbs like thyme or rosemary to the cream mixture.
Tips and tricks:
- Use a mandoline slicer to get even slices of potatoes.
- Let the gratin cool for a few minutes before serving so it sets up and is easier to cut.
- If the top of the gratin is browning too quickly, cover it with foil again and continue baking.
Storage instructions:
- Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the gratin, preheat the oven to 350°F (175°C) and bake for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a fancy presentation.
- Garnish with chopped fresh herbs or a sprinkle of smoked paprika.
Garnishes:
- Chopped fresh herbs like thyme or rosemary
- Smoked paprika
Pairings:
- This gratin pairs well with roasted or grilled meats like chicken or beef.
Suggested side dishes:
- A simple green salad with vinaigrette
- Roasted vegetables like Brussels sprouts or carrots
Troubleshooting advice:
- If the potatoes are still hard after baking, cover the dish with foil and continue baking until they are tender.
- If the gratin is too soupy, bake it uncovered for an additional 10-15 minutes to evaporate some of the liquid.
Food safety advice:
- Make sure to cook the gratin to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
- Gratin dishes originated in France and typically consist of layered vegetables or potatoes with cream and cheese.
Flavor profiles:
- The presunto adds a salty, savory flavor to the dish, while the cream and Parmesan cheese make it rich and creamy.
Serving suggestions:
- Serve the gratin as a main dish with a side salad or as a side dish with roasted or grilled meats.
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Region: Portuguese