Ingredients with Measurements:
- 2 lbs. potatoes, peeled and sliced thinly
- 1 cup Queijo do Serro cheese, grated
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. nutmeg
- 1/4 cup breadcrumbs
- 2 tbsp. butter, melted
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, combine the sliced potatoes, grated Queijo do Serro cheese, heavy cream, minced garlic, salt, black pepper, and nutmeg. Mix well.
3. Grease a 9x13 inch baking dish with butter.
4. Pour the potato mixture into the prepared baking dish, spreading it out evenly.
5. In a small bowl, mix together the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the top of the potato mixture.
6. Cover the baking dish with foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
8. Let the gratin cool for a few 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: 490
- Fat: 36g
- Carbohydrates: 32g
- Protein: 11g
- Sodium: 580mg
- Sugar: 3g
Substitutions for ingredients:
- You can substitute the Queijo do Serro cheese with any other type of cheese that melts well, such as cheddar or Gruyere.
Variations:
- Add sliced onions or leeks to the potato mixture for extra flavor.
- Top the gratin with chopped fresh herbs, such as parsley or thyme, before serving.
Tips and tricks:
- Use a mandoline slicer to slice the potatoes thinly and evenly.
- Let the gratin cool for a few minutes before serving to allow it to set.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, preheat the oven to 350°F (175°C) and bake the gratin for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
- Garnish the gratin with chopped fresh herbs, such as parsley or thyme.
Pairings:
- Serve the gratin with a simple green salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Sauteed green beans
- Grilled asparagus
Troubleshooting advice:
- If the gratin is not browning on top, increase the oven temperature to 400°F (200°C) for the last 10-15 minutes of baking.
Food safety advice:
- Make sure the potatoes are cooked through before serving to avoid any risk of foodborne illness.
Food history:
- Queijo do Serro is a traditional cheese from the region of Serro in Brazil, made from raw cow's milk.
Flavor profiles:
- This gratin is rich and creamy, with a nutty flavor from the Queijo do Serro cheese.
Serving suggestions:
- Serve the gratin as a side dish with roasted meat or poultry.
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Region: Portuguese
Taste: Creamy, Cheesy, Savory, Rich, Comforting