Potatoes > Spanish

Queso Idiazábal and Potato Gratin Recipe

Ingredients with Measurements:
- 2 pounds potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup milk
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 8 ounces Queso Idiazábal cheese, grated
- 1/4 cup breadcrumbs
- 2 tablespoons unsalted butter, melted

Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. In a large bowl, whisk together the heavy cream, milk, minced garlic, salt, black pepper, and ground nutmeg.

3. Add the thinly sliced potatoes to the bowl and toss to coat them in the cream mixture.

4. Grease a 9x13 inch baking dish with butter or cooking spray.

5. Layer the potato slices in the baking dish, making sure they are evenly distributed.

6. Sprinkle half of the grated Queso Idiazábal cheese over the potatoes.

7. Repeat the layering process with the remaining potatoes and cheese.

8. In a small bowl, mix together the breadcrumbs and melted butter.

9. Sprinkle the breadcrumb mixture over the top of the cheese.

10. Cover the baking dish with aluminum foil and bake for 45 minutes.

11. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.

12. Let the gratin cool for a few minutes before serving.


Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F
Serving size:
6-8 servings

Nutritional information:
Calories per serving: 420
Fat: 28g
Carbohydrates: 27g
Protein: 14g
Sodium: 550mg
Sugar: 4g

Substitutions for ingredients:
- Queso Idiazábal cheese can be substituted with any other hard, flavorful cheese such as Parmesan or Gruyere.
- Heavy cream can be substituted with half-and-half or whole milk.
- Breadcrumbs can be substituted with panko or crushed crackers.

Variations:
- Add sliced onions or leeks to the potato layers for extra flavor.
- Add diced ham or bacon for a heartier dish.
- Use sweet potatoes or butternut squash instead of regular potatoes for a different twist.

Tips and tricks:
- Using a mandoline slicer will help you achieve evenly sliced potatoes.
- Letting the gratin cool for a few minutes before serving will help it set and make it easier to cut.
- Leftovers can be reheated in the oven or microwave.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, cover the gratin with foil and bake in a 350°F oven for 15-20 minutes, or until heated through.

Presentation ideas:
Serve the gratin in individual ramekins for a more elegant presentation.

Garnishes:
Sprinkle chopped fresh herbs such as parsley or thyme over the top of the gratin 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 or roasted vegetables.

Troubleshooting advice:
- If the top of the gratin is browning too quickly, cover it with foil and continue baking.
- If the potatoes are not tender after the recommended cooking time, cover the dish with foil and bake for an additional 10-15 minutes.

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:
Queso Idiazábal is a cheese made from sheep's milk in the Basque Country of Spain. It has a smoky, nutty flavor that pairs well with potatoes.

Flavor profiles:
This gratin is creamy, cheesy, and slightly nutty from the Queso Idiazábal cheese.

Serving suggestions:
Serve this gratin as a side dish or as a main course with a side salad.

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Region: Spanish

Taste: Savory, Cheesy, Creamy, Smoky, Nutty