Ingredients with Measurements:
- 2 lbs potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup milk
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 8 oz Queso de Tronchón cheese, grated
- 1/4 cup breadcrumbs
- 2 tbsp butter, melted
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, whisk together the heavy cream, milk, garlic, salt, black pepper, and nutmeg.
3. Add the sliced potatoes to the bowl and toss to coat them in the cream mixture.
4. Grease the baking dish with butter or cooking spray.
5. Layer the potato slices in the baking dish, making sure to pour any remaining cream mixture over the top.
6. Sprinkle the grated Queso de Tronchón cheese on top of the potatoes.
7. In a small bowl, mix together the breadcrumbs and melted butter.
8. Sprinkle the breadcrumb mixture over the cheese.
9. Cover the baking 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 and 5-20 minutes
Temperature:
- 375°F (190°C)
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 400
- Fat: 25g
- Carbohydrates: 30g
- Protein: 15g
Substitutions for ingredients:
- You can use any type of cheese that melts well, such as cheddar or Gruyere, instead of Queso de Tronchón.
- You can use gluten-free breadcrumbs if needed.
Variations:
- Add sliced onions or leeks to the potato mixture for extra flavor.
- Add cooked bacon or ham to the gratin for a heartier dish.
- Use sweet potatoes instead of regular potatoes for a twist on the classic recipe.
Tips and tricks:
- Use a mandoline slicer to get even slices of potatoes.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
- If the top of the gratin is browning too quickly, cover it with foil again.
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 fresh herbs, such as parsley or thyme.
Garnishes:
- Fresh herbs, such as parsley or thyme
- Crumbled bacon or ham
Pairings:
- Serve with a green salad or roasted vegetables for a complete meal.
- Pair with a glass of white wine, such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the gratin is not browning enough, increase the oven temperature or broil for a few minutes.
- If the potatoes are not tender after the recommended cooking time, cover the dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to cook the gratin to an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Queso de Tronchón is a Spanish cheese that is traditionally made from goat's milk. It is named after the town of Tronchón in the province of Teruel.
Flavor profiles:
- Creamy, cheesy, and savory
Serving suggestions:
- Serve the gratin as a side dish or as a main course with a salad or roasted vegetables.
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