Ingredients with Measurements:
- 4 medium potatoes, peeled and thinly sliced
- 1 cup Queso de Gata-Hurdes cheese, grated
- 1 cup heavy cream
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
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 small saucepan, heat the heavy cream and minced garlic over medium heat until it comes to a simmer.
3. Remove from heat and set aside.
4. In a large bowl, combine the sliced potatoes, grated Queso de Gata-Hurdes cheese, salt, black pepper, and nutmeg.
5. Toss the ingredients together until the potatoes are evenly coated.
6. Grease the baking dish with butter or cooking spray.
7. Arrange the potato mixture in the baking dish, making sure to spread it out evenly.
8. Pour the garlic cream over the top of the potatoes.
9. Cover the dish with foil and bake for 45 minutes.
10. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
11. Let the gratin cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 5 minutes
Temperature:
- Preheat the oven to 375°F (190°C).
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 350
- Fat: 24g
- Carbohydrates: 23g
- Protein: 10g
- Fiber: 2g
- Sugar: 2g
Substitutions for ingredients:
- If you can't find Queso de Gata-Hurdes cheese, you can substitute it with any semi-hard cheese, such as cheddar or Gruyere.
- You can use half-and-half or milk instead of heavy cream, but the gratin won't be as rich and creamy.
Variations:
- Add sliced onions or leeks to the potato mixture for extra flavor.
- Top the gratin with breadcrumbs or Parmesan cheese before baking for a crispy crust.
- Add cooked bacon or ham to the potato mixture for a heartier dish.
Tips and tricks:
- Use a mandoline slicer to make sure the potatoes are evenly sliced.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken.
- If the top of the gratin is browning too quickly, cover it with foil again and continue baking.
Storage instructions:
- Store any leftovers 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 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with chopped fresh herbs, such as parsley or chives.
Garnishes:
- Chopped fresh herbs, such as parsley or chives.
Pairings:
- This gratin pairs well with roasted meats, such as chicken or beef.
Suggested side dishes:
- A simple green salad or roasted vegetables would complement this dish nicely.
Troubleshooting advice:
- If the gratin is too dry, add a little more cream or milk before baking.
- If the gratin is too runny, bake it for a few more minutes until the cream thickens.
Food safety advice:
- Make sure to cook the gratin until the potatoes are tender and the cheese is melted and bubbly.
- Store any leftovers in the refrigerator and reheat thoroughly before serving.
Food history:
- Queso de Gata-Hurdes is a Spanish cheese made from goat's milk. It is named after the Gata-Hurdes region in western Spain.
Flavor profiles:
- This gratin is rich and creamy, with a nutty flavor from the Queso de Gata-Hurdes cheese.
Serving suggestions:
- Serve this gratin as a side dish for a special occasion or holiday meal.
Related Categories
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Region: Spanish
Taste: Savory, Rich, Creamy, Cheesy, Comforting