Ingredients with Measurements:
- 4 large potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup milk
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 2 cups grated Queijo-do-Reino cheese
- 2 tablespoons butter, melted
- 1/4 cup breadcrumbs
Special equipment needed:
- 9x13 inch baking dish
- Mandoline or sharp knife for slicing potatoes
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the heavy cream, milk, garlic, salt, black pepper, and nutmeg.
3. Add the sliced potatoes to the bowl and toss to coat in the cream mixture.
4. Grease the baking dish with butter and pour the potato mixture into the dish.
5. Sprinkle the grated Queijo-do-Reino cheese over the top of the potatoes.
6. In a small bowl, mix together the melted butter and breadcrumbs. Sprinkle the breadcrumb mixture over the cheese.
7. Cover the dish with foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
9. 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.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 420
- Fat: 28g
- Carbohydrates: 28g
- Protein: 14g
- Sodium: 670mg
- Sugar: 3g
Substitutions for ingredients:
- If you can't find Queijo-do-Reino cheese, you can substitute it with Gouda or another semi-hard cheese.
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 or sharp knife to slice the potatoes thinly and evenly.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the gratin, place it in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for an elegant presentation.
Garnishes:
- Top the gratin with chopped fresh herbs, such as parsley or thyme, before serving.
Pairings:
- This gratin pairs well with roasted meats, such as chicken or beef.
Suggested side dishes:
- Serve the gratin with a simple green salad dressed with vinaigrette.
Troubleshooting advice:
- If the top of the gratin is browning too quickly, cover it with foil and continue baking until the potatoes are tender.
Food safety advice:
- Make sure to cook the gratin until the potatoes are tender and the cheese is melted and bubbly.
Food history:
- Queijo-do-Reino is a type of cheese that originated in Brazil in the 18th century.
Flavor profiles:
- This gratin is rich and creamy with a nutty, slightly sweet flavor from the Queijo-do-Reino cheese.
Serving suggestions:
- Serve the gratin as a side dish for a holiday meal or special occasion.
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Region: Portuguese
Taste: Creamy, Cheesy, Savory, Rich, Comforting