Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and thinly sliced
- 200g Primo Sale cheese, grated
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt and pepper to taste
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 small saucepan, heat the heavy cream, minced garlic, and dried thyme over medium heat until it comes to a simmer. Remove from heat and set aside.
3. Grease the baking dish with butter or cooking spray.
4. Layer the sliced potatoes in the baking dish, slightly overlapping each other. Sprinkle salt and pepper over each layer.
5. Pour half of the cream mixture over the potatoes.
6. Sprinkle half of the grated Primo Sale cheese over the cream.
7. Repeat the layers of potatoes, cream, and cheese.
8. Cover the baking dish with aluminum 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:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 380
Fat: 28g
Carbohydrates: 20g
Protein: 12g
Sodium: 320mg
Sugar: 2g
Substitutions for ingredients:
- Primo Sale cheese can be substituted with any semi-hard cheese such as Gouda or Cheddar.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add sliced onions or leeks between the layers of potatoes for added flavor.
- Top the gratin with breadcrumbs or Parmesan cheese before baking for a crispy crust.
- Add cooked bacon or ham for a meaty version.
Tips and tricks:
- Use a mandoline slicer to ensure even slices of potatoes.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken and set.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the gratin in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the gratin hot from the oven in the baking dish or transfer it to a serving platter.
Garnishes:
Garnish with fresh thyme leaves or chopped parsley.
Pairings:
Pair with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Sauteed green beans
- Steamed asparagus
Troubleshooting advice:
- If the top of the gratin is browning too quickly, cover it with foil and continue baking.
- If the potatoes are not tender after baking, cover the dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to thoroughly wash and dry the potatoes before slicing.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F (74°C) before consuming.
Food history:
Gratin dishes originated in French cuisine and typically consist of layered ingredients topped with cheese or breadcrumbs and baked until golden brown.
Flavor profiles:
This Primo Sale and Potato Gratin is rich and creamy with a savory flavor from the garlic and thyme.
Serving suggestions:
Serve this gratin as a side dish for a holiday meal or as a main dish with a side salad for a cozy weeknight dinner.
Related Categories
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Region: Italian
Taste: Savory, Cheesy, Creamy, Herby, Comforting