Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and thinly sliced
- 1 cup of queijo coalho cheese, grated
- 1 cup of heavy cream
- 1/2 cup of milk
- 2 garlic cloves, minced
- 1/4 teaspoon of nutmeg
- Salt and pepper to taste
- 2 tablespoons of butter
- 1/4 cup of breadcrumbs
Special equipment needed:
- Oven-safe baking dish
- Cheese grater
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium-sized saucepan, heat the cream, milk, garlic, nutmeg, salt, and pepper over medium heat until it starts to simmer.
3. Add the grated queijo coalho cheese to the saucepan and stir until it melts and forms a smooth sauce.
4. In a separate frying pan, melt the butter over medium heat.
5. Add the sliced potatoes to the frying pan and cook until they are slightly browned and tender.
6. Grease an oven-safe baking dish with butter.
7. Layer the cooked potatoes in the baking dish, pouring the cheese sauce over each layer.
8. Sprinkle breadcrumbs over the top of the gratin.
9. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the potatoes are cooked through.
10. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 30g
Carbohydrates: 35g
Protein: 12g
Substitutions for ingredients:
- You can substitute queijo coalho cheese with any other semi-hard cheese like cheddar or gouda.
- Instead of heavy cream, you can use half-and-half or whole milk.
- You can use gluten-free breadcrumbs if you have a gluten intolerance.
Variations:
- Add sliced onions or mushrooms to the potato layers for extra flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter twist.
- Add chopped fresh herbs like parsley or thyme to the cheese sauce for extra flavor.
Tips and tricks:
- Make sure to slice the potatoes thinly so they cook evenly.
- Use a mandoline slicer if you have one to make the slicing process easier.
- Let the gratin cool for a few minutes before serving to allow the cheese sauce to thicken.
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 (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with chopped fresh herbs or a sprinkle of paprika for extra color.
Garnishes:
- Chopped fresh herbs like parsley or thyme
- Paprika
Pairings:
- Serve with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted asparagus
- Sauteed spinach
- Grilled zucchini
Troubleshooting advice:
- If the gratin is too dry, add more cheese sauce to the layers.
- If the top is browning too quickly, cover the gratin with foil and continue baking.
Food safety advice:
- Make sure to cook the potatoes thoroughly to avoid any foodborne illnesses.
- Store any leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
- Queijo coalho is a semi-hard cheese that originated in Brazil and is commonly used in traditional Brazilian cuisine.
Flavor profiles:
- Creamy, cheesy, nutty, and slightly sweet.
Serving suggestions:
- Serve as a side dish or a main course with a salad or roasted vegetables.
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Region: Brazilian