Ingredients with Measurements:
- 2 large potatoes, peeled and thinly sliced
- 1 cup Primrose cheese, grated
- 1 cup heavy cream
- 1/2 cup milk
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
Special equipment needed:
- Mandoline or sharp knife
- 9-inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small saucepan, heat the cream, milk, garlic, and thyme over medium heat until just simmering.
3. Meanwhile, arrange a layer of potato slices in the bottom of the baking dish. Sprinkle with salt and pepper.
4. Pour a small amount of the cream mixture over the potatoes, then sprinkle with a layer of Primrose cheese.
5. Repeat the layers until all the potatoes, cream, and cheese are used up, ending with a layer of cheese on top.
6. Cover the dish with aluminum foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender and the cheese is golden brown and bubbly.
8. Let the gratin cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 50-55 minutes
5. Temperature:
- 375°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 22g
- Protein: 10g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of Primrose cheese.
- You can use half-and-half instead of heavy cream.
Variations:
- Add sliced onions or leeks between the layers of potatoes for extra flavor.
- Add cooked bacon or ham for a heartier dish.
- Use sweet potatoes or a combination of sweet and regular potatoes for a twist on the classic recipe.
Tips and tricks:
- Use a mandoline or sharp knife to ensure even slices of potatoes.
- 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 an elegant presentation.
- Garnish with fresh thyme leaves or chopped parsley.
Garnishes:
- Fresh thyme leaves or chopped parsley
Pairings:
- This gratin pairs well with a simple green salad or roasted vegetables.
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the gratin is not browning on top, you can broil it for a few minutes at the end of cooking.
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 layered dish of sliced potatoes and cheese, baked until golden and bubbly.
Flavor profiles:
- Creamy, cheesy, savory, and slightly sweet from the potatoes.
Serving suggestions:
- Serve the gratin as a side dish with your favorite protein, such as roasted chicken or grilled steak.
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Taste: Creamy, Savory, Herby, Comforting