Ingredients with Measurements:
- 4 medium potatoes, peeled and thinly sliced
- 1 cup Queso de Cuajo cheese, grated
- 1 cup heavy cream
- 1/2 cup milk
- 2 garlic cloves, minced
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Special equipment needed:
- Mandoline slicer or sharp knife
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a saucepan, heat the heavy cream, milk, garlic, nutmeg, salt, and pepper over medium heat until it simmers.
3. Layer the sliced potatoes in the baking dish, overlapping them slightly.
4. Pour the cream mixture over the potatoes, making sure to cover them completely.
5. Sprinkle the grated Queso de Cuajo cheese on top of the potatoes.
6. Cover the baking dish with foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden brown and bubbly.
8. Let the gratin cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour and 5 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 420
- Fat: 28g
- Carbohydrates: 29g
- Protein: 12g
- Sodium: 330mg
- Sugar: 4g
Substitutions for ingredients:
- Queso de Cuajo 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.
- Nutmeg can be substituted with cinnamon or allspice.
Variations:
- Add sliced onions or leeks to the gratin for extra flavor.
- Substitute sweet potatoes for regular potatoes for a twist on the classic dish.
- Add cooked bacon or ham for a heartier dish.
Tips and tricks:
- Use a mandoline slicer or a sharp knife to ensure that the potatoes are thinly sliced and cook evenly.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
- Store any leftover gratin 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 a more elegant presentation.
- Garnish with chopped parsley or chives for a pop of color.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve with a green salad or roasted vegetables for a complete meal.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the gratin is not browning on top, turn on the broiler for a few minutes until the cheese is golden brown.
Food safety advice:
- Make sure to cook the gratin until it reaches an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
Food history:
- Gratin dishes originated in French cuisine and typically consist of sliced potatoes or other vegetables baked in a creamy sauce with cheese on top.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve the gratin as a side dish with roasted chicken or beef.
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