Ingredients with Measurements:
- 2 lbs potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup milk
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp nutmeg
- 8 oz Queso Tronchón cheese, grated
- 1/4 cup breadcrumbs
- 2 tbsp butter, melted
Special equipment needed:
- 9x13 inch baking dish
- Mandoline or sharp knife for slicing potatoes
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together heavy cream, milk, garlic, salt, pepper, and nutmeg.
3. Add sliced potatoes to the bowl and toss to coat.
4. Grease a 9x13 inch baking dish with butter.
5. Layer half of the potato mixture in the bottom of the dish.
6. Sprinkle half of the grated Queso Tronchón cheese over the potatoes.
7. Repeat with remaining potato mixture and cheese.
8. In a small bowl, mix together breadcrumbs and melted butter.
9. Sprinkle breadcrumb mixture over the top of the cheese.
10. Cover the dish with foil and bake for 45 minutes.
11. Remove foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
12. Let cool for 5-10 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: 398
Fat: 25g
Saturated Fat: 15g
Cholesterol: 86mg
Sodium: 628mg
Potassium: 791mg
Carbohydrates: 30g
Fiber: 3g
Sugar: 3g
Protein: 14g
Substitutions for ingredients:
- Queso Tronchón cheese can be substituted with any semi-hard cheese, such as Gouda or Cheddar.
- Heavy cream can be substituted with half-and-half or whole milk.
- Breadcrumbs can be substituted with panko or crushed crackers.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add sliced onions or leeks for extra flavor.
- Use sweet potatoes instead of regular potatoes for a twist on the classic dish.
Tips and tricks:
- Use a mandoline or sharp knife to slice the potatoes thinly and evenly.
- Let the dish cool for a few minutes before serving to allow the cheese to set.
- If the top is browning too quickly, cover the dish with foil again during the last 10-15 minutes of baking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle chopped fresh herbs, such as parsley or chives, over the top before serving.
Pairings:
Serve with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
Roasted Brussels sprouts or asparagus would pair well with this dish.
Troubleshooting advice:
If the potatoes are still firm after the allotted baking time, cover the dish with foil and continue baking until tender.
Food safety advice:
Make sure to cook the potatoes thoroughly to avoid any risk of foodborne illness.
Food history:
Queso Tronchón is a semi-hard cheese from the Aragon region of Spain, traditionally made from sheep's milk.
Flavor profiles:
Creamy, cheesy, and slightly nutty.
Serving suggestions:
Serve as a side dish or as a main course with a salad or vegetables.
Related Categories
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Region: Spanish
Taste: Creamy, Cheesy, Savory, Rich, Comforting