Ingredients with Measurements:
- 2 lbs potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup milk
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp nutmeg
- 2 cups Röthenbacher Bergkäse cheese, grated
- 2 tbsp butter, melted
- 1/4 cup breadcrumbs
Special equipment needed:
- 9x13 inch baking dish
- Mandoline or sharp knife
Step-by-step instructions:
1. Preheat the oven to 375°F.
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 in the cream mixture.
4. Grease the baking dish with butter.
5. Layer the potato slices in the baking dish, sprinkling grated Röthenbacher Bergkäse cheese between each layer.
6. Pour the remaining cream mixture over the potatoes.
7. In a small bowl, mix together the melted butter and breadcrumbs. Sprinkle the mixture over the top of the potatoes.
8. Cover the baking dish with foil and bake for 45 minutes.
9. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
10. Let the gratin cool for 5-10 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: 438
Fat: 28g
Carbohydrates: 29g
Protein: 17g
Sodium: 664mg
Sugar: 4g
Substitutions for ingredients:
- Röthenbacher Bergkäse cheese can be substituted with any other hard cheese, such as Gruyere 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 between the layers of potatoes for extra flavor.
- Add cooked bacon or ham for a meatier version.
- Add sliced mushrooms for a vegetarian option.
Tips and tricks:
- Use a mandoline or sharp knife to ensure even potato slices.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken and set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the gratin in the baking dish for a rustic look, or transfer to a serving platter for a more elegant presentation.
Garnishes:
Sprinkle chopped fresh herbs, such as parsley or thyme, over the top of the gratin before serving.
Pairings:
Serve with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed broccoli
- Sauteed spinach
Troubleshooting advice:
- If the top of the gratin is browning too quickly, cover with foil and continue baking.
- If the potatoes are still firm after baking, cover with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to thoroughly wash and dry the potatoes before slicing.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Gratin dishes originated in French cuisine and typically consist of a layered dish of sliced potatoes or other vegetables, covered in cream or cheese and baked until golden brown.
Flavor profiles:
Creamy, cheesy, savory
Serving suggestions:
Serve as a main dish or as a side dish to accompany a meat or vegetable entree.
Related Categories
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Region: German
Taste: Creamy, Cheesy, Savory, Comforting