Ingredients with Measurements:
- 4 large potatoes, peeled and thinly sliced
- 1 cup Queso de Áliva cheese, grated
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter, melted
- 1/4 cup breadcrumbs
Special equipment needed:
- 9x13 inch baking dish
- Mandoline or sharp knife
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the sliced potatoes, grated Queso de Áliva cheese, heavy cream, minced garlic, salt, and black pepper. Mix well.
3. Brush the bottom and sides of the baking dish with melted butter.
4. Layer the potato mixture in the baking dish, making sure to spread it out evenly.
5. Sprinkle the breadcrumbs on top of the potato mixture.
6. Cover the baking dish with aluminum foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 15 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
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 375
Fat: 24g
Carbohydrates: 29g
Protein: 10g
Sodium: 540mg
Sugar: 2g
Substitutions for ingredients:
- Queso de Áliva cheese can be substituted with any other type of cheese that melts well, such as cheddar or Gruyere.
- Heavy cream can be substituted with half-and-half or whole milk.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
Variations:
- Add sliced onions or leeks to the potato mixture for extra flavor.
- Top the gratin with sliced tomatoes or roasted red peppers before baking.
- Substitute sweet potatoes for regular potatoes for a twist on the classic recipe.
Tips and tricks:
- Use a mandoline or sharp knife to slice the potatoes thinly and evenly.
- Make sure to cover the baking dish with aluminum foil to prevent the top from burning.
- Let the gratin cool for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the gratin in the oven at 350°F (175°C) for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for an elegant presentation.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or thyme.
Pairings:
Serve the gratin with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
Roasted Brussels sprouts or green beans would make a great side dish for this gratin.
Troubleshooting advice:
If the top of the gratin is browning too quickly, cover it with foil and continue baking.
Food safety advice:
Make sure to wash your hands and all cooking surfaces before preparing the recipe. Cook the gratin to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
Potato gratin is a classic French dish that originated in the Dauphiné region of France. It is traditionally made with potatoes, cream, and cheese, and is often served as a side dish or main course.
Flavor profiles:
This gratin is creamy, cheesy, and savory, with a hint of garlic and black pepper.
Serving suggestions:
Serve the gratin hot, straight out of the oven, with a side salad or roasted vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish
Taste: Savory, Cheesy, Creamy, Rich, Comforting