Side Dishes > Potato > Gratin

Queijo do Pico and Potato Gratin Recipe

Ingredients with Measurements:
- 2 large potatoes, peeled and thinly sliced
- 1 cup of Queijo do Pico cheese, grated
- 1 cup of heavy cream
- 2 cloves of garlic, minced
- 1 tablespoon of fresh thyme leaves
- Salt and pepper to taste

Special equipment needed:
- Mandoline slicer (optional)
- 9-inch baking dish

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Add the minced garlic and thyme leaves, and let it simmer for 2-3 minutes.

3. Layer the sliced potatoes in the baking dish, seasoning each layer with salt and pepper.

4. Pour the cream mixture over the potatoes, making sure it covers all the slices.

5. Sprinkle the grated Queijo do Pico cheese over the top of the potatoes.

6. Cover the baking dish with aluminum foil and bake for 30 minutes.

7. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden brown and bubbly.

8. Let the gratin cool for 5 minutes before serving.

Preparation time: 15 minutes
Cooking time: 45-50 minutes
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 20g
Protein: 12g
Sodium: 400mg

Substitutions for ingredients:
- You can substitute Queijo do Pico cheese with any other type of cheese that melts well, such as Gruyere or Cheddar.
- You can use half-and-half or milk instead of heavy cream, but the gratin will be less rich.

- Add sliced onions or leeks between the layers of potatoes for extra flavor.
- Top the gratin with breadcrumbs or chopped nuts for added texture.
- Use sweet potatoes instead of regular potatoes for a twist on the classic recipe.

Tips and tricks:
- Use a mandoline slicer to get even slices of potatoes.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
- If the cheese is browning too quickly, cover the gratin with foil and continue baking.

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.
- Garnish with fresh thyme leaves or chopped parsley.

- Fresh thyme leaves or chopped parsley

- Serve the gratin with a green salad or roasted vegetables.

Suggested side dishes:
- Roasted Brussels sprouts
- Steamed broccoli
- Grilled asparagus

Troubleshooting advice:
- If the gratin is too dry, add more cream or milk to the mixture.
- If the cheese is not melting properly, increase the oven temperature or broil the gratin for a few minutes.

Food safety advice:
- Make sure the potatoes are fully cooked before serving.
- Store any leftover gratin in the refrigerator and consume within 3 days.

Food history:
- Queijo do Pico is a traditional cheese from the Azores islands in Portugal, made from cow's milk and aged for at least 3 months.

Flavor profiles:
- Creamy, cheesy, and savory.

Serving suggestions:
- Serve the gratin as a side dish with roasted meat or fish.

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Region: Portuguese

Taste: Creamy, Cheesy, Savory, Rich, Aromatic