Ingredients with Measurements:
- 4 large potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup whole milk
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Queso de Gamonedo cheese, crumbled
- 1/4 cup Parmesan cheese, grated
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth.
3. Add the minced garlic and cook for 1-2 minutes until fragrant.
4. Slowly pour in the heavy cream and whole milk, whisking constantly to prevent lumps from forming.
5. Bring the mixture to a simmer and cook for 5-7 minutes until thickened.
6. Season the sauce with salt and black pepper.
7. Layer the sliced potatoes in the baking dish, overlapping them slightly.
8. Pour the sauce over the potatoes, making sure to cover them completely.
9. Sprinkle the crumbled Queso de Gamonedo cheese over the top of the sauce.
10. Cover the dish with foil and bake for 45 minutes.
11. Remove the foil and sprinkle the grated Parmesan cheese over the top.
12. Bake for an additional 15-20 minutes until the cheese is golden brown and bubbly.
13. Let the gratin cool for 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: 420
Fat: 28g
Carbohydrates: 30g
Protein: 11g
Sodium: 440mg
Sugar: 4g
Substitutions for ingredients:
- Queso de Gamonedo cheese can be substituted with any other blue cheese, such as Roquefort or Gorgonzola.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add sliced onions or leeks to the gratin for extra flavor.
- Top the gratin with breadcrumbs before baking for a crispy texture.
- Substitute sweet potatoes or butternut squash for the potatoes for a different twist on the dish.
Tips and tricks:
- Use a mandoline slicer to ensure that the potatoes are sliced evenly.
- Let the gratin cool for a few minutes before serving to allow the sauce to thicken and set.
- Cover the dish with foil to prevent the cheese from burning.
Storage instructions:
Leftover gratin 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 15-20 minutes 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.
Pairings:
Pair the gratin with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Sautéed spinach
- Grilled asparagus
Troubleshooting advice:
- If the gratin is too dry, add more milk or cream to the sauce.
- If the gratin is too runny, bake it for an additional 10-15 minutes until the sauce thickens.
Food safety advice:
- Make sure to cook the gratin to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Queso de Gamonedo is a blue cheese from Asturias, Spain. It is made from cow's and goat's milk and has a strong, pungent flavor.
Flavor profiles:
The gratin has a creamy, cheesy flavor with a hint of garlic and black pepper.
Serving suggestions:
Serve the gratin as a side dish with roasted meat or poultry.
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