Ingredients with Measurements:
- 1 pound potatoes, peeled and thinly sliced
- 1 cup Queso de Afuega el Pitu cheese, grated
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup breadcrumbs
- 1 tablespoon butter, melted
Special equipment needed:
- 9-inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, combine the sliced potatoes, grated Queso de Afuega el Pitu cheese, heavy cream, minced garlic, salt, and black pepper. Mix well.
3. Transfer the potato mixture to a greased 9-inch baking dish, spreading it out evenly.
4. In a small bowl, mix together the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the top of the potato mixture.
5. Cover the baking dish with aluminum foil and bake for 30 minutes.
6. Remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender.
7. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 55-60 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 32g
Protein: 10g
Sodium: 660mg
Sugar: 3g
Substitutions for ingredients:
- Queso de Afuega el Pitu cheese can be substituted with any other hard cheese, such as cheddar or parmesan.
- 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 to the potato mixture for extra flavor.
- Top the gratin with chopped fresh herbs, such as parsley or thyme, before baking.
- Add cooked bacon or ham to the potato mixture for a heartier dish.
Tips and tricks:
- Use a mandoline slicer to get even, thin slices of potato.
- Make sure the potato slices are fully coated in the cream mixture to ensure even cooking.
- 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 for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
Garnish the gratin with chopped fresh herbs, such as parsley or thyme, before serving.
Pairings:
Pair the gratin with a crisp green salad or roasted vegetables.
Suggested side dishes:
Roasted Brussels sprouts, sautéed green beans, or a mixed green salad.
Troubleshooting advice:
- If the top of the gratin is browning too quickly, cover it with foil and continue baking.
- If the potatoes are still firm after baking, cover the dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure to wash your hands and all utensils and surfaces that come into contact with raw potatoes.
Food history:
Queso de Afuega el Pitu is a traditional cheese from Asturias, Spain. It is made from cow's milk and has a tangy, slightly spicy flavor.
Flavor profiles:
Creamy, cheesy, garlicky, and slightly spicy.
Serving suggestions:
Serve the gratin as a side dish with roasted meats or as a main dish with a green salad.
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