European > Spanish

Queso de Acehúche and Potato Gratin Recipe

Ingredients with Measurements:
- 2 lbs. potatoes, peeled and thinly sliced
- 1 cup Queso de Acehúche cheese, grated
- 1 cup heavy cream
- 1/2 cup milk
- 2 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. ground nutmeg
- 2 tbsp. butter, melted
- 1/4 cup breadcrumbs

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, mix 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 with the cream mixture.

4. Grease the baking dish with butter.

5. Layer the potato slices in the baking dish, sprinkling grated Queso de Acehúche cheese between each layer.

6. Pour the remaining cream mixture over the potatoes.

7. In a small bowl, mix together the melted butter and breadcrumbs. Sprinkle the breadcrumb mixture over the top of the potatoes.

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

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

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


Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 5 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings

Nutritional information:
Calories per serving: 380
Total fat: 24g
Saturated fat: 15g
Cholesterol: 85mg
Sodium: 540mg
Total carbohydrates: 30g
Dietary fiber: 3g
Sugar: 3g
Protein: 12g

Substitutions for ingredients:
- Queso de Acehúche cheese can be substituted with any other semi-hard cheese, such as cheddar or Gouda.
- Heavy cream can be substituted with half-and-half or whole milk.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.

Variations:
- Add sliced onions or leeks between the layers of potatoes for extra flavor.
- Substitute sweet potatoes for regular potatoes for a twist on the classic recipe.
- Add cooked bacon or ham to the gratin for a heartier dish.

Tips and tricks:
- Use a mandoline slicer to ensure that the potato slices are evenly thin.
- Let the gratin cool for a few minutes before serving to allow the cream mixture to thicken and set.
- To make the gratin ahead of time, prepare it up to step 7 and refrigerate until ready to bake.

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

Reheating instructions:
To reheat the gratin, preheat the oven to 350°F (175°C) and bake for 15-20 minutes, or until heated through.

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

Garnishes:
Garnish the gratin with chopped fresh herbs, such as parsley or thyme.

Pairings:
The gratin pairs well with roasted or grilled meats, such as chicken or beef.

Suggested side dishes:
Serve the gratin with a side salad or roasted vegetables for a complete meal.

Troubleshooting advice:
If the gratin is too dry, add a little more milk or cream to the cream mixture before pouring it over the potatoes.

Food safety advice:
Make sure to thoroughly wash and dry the potatoes before slicing them.

Food history:
Potato gratin is a classic French dish that originated in the Dauphiné region of France.

Flavor profiles:
The gratin is rich and creamy, with a nutty flavor from the Queso de Acehúche cheese and a hint of garlic and nutmeg.

Serving suggestions:
Serve the gratin as a side dish or as a main course with a side salad or roasted vegetables.

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Taste: Savory, Creamy, Cheesy, Rich, Comforting