Ingredients with Measurements:
- 1 pound of potatoes, peeled and thinly sliced
- 1/2 pound of rakfisk, thinly sliced
- 1/2 cup of heavy cream
- 1/2 cup of milk
- 2 cloves of garlic, minced
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of grated Parmesan cheese
- 1 tablespoon of butter
Special equipment needed:
- A 9-inch baking dish
- A mandoline or sharp knife
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small saucepan, heat the cream, milk, garlic, salt, and black pepper over medium heat until it comes to a simmer.
3. Layer the sliced potatoes and rakfisk in the baking dish, starting with a layer of potatoes and ending with a layer of rakfisk.
4. Pour the hot cream mixture over the potatoes and rakfisk.
5. Sprinkle the grated Parmesan cheese on top and dot with butter.
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 top is golden brown and the potatoes are tender.
8. Let the gratin cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour and 5 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 342
- Fat: 23g
- Carbohydrates: 20g
- Protein: 14g
Substitutions for ingredients:
- Rakfisk can be substituted with smoked salmon or trout.
- Parmesan cheese can be substituted with Gruyere or Cheddar cheese.
Variations:
- Add sliced onions or leeks between the layers of potatoes and rakfisk.
- Add chopped fresh herbs, such as thyme or parsley, to the cream mixture.
Tips and tricks:
- Use a mandoline or sharp knife to slice the potatoes thinly and evenly.
- Let the gratin cool for a few minutes before serving to allow the flavors to meld together.
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 for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
- Garnish with fresh herbs, such as parsley or chives.
Pairings:
- Serve with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed asparagus
- Sauteed mushrooms
Troubleshooting advice:
- If the top of the gratin is browning too quickly, cover it with foil and continue baking until the potatoes are tender.
Food safety advice:
- Make sure to cook the potatoes and rakfisk to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Rakfisk is a traditional Norwegian dish made from fermented fish, usually trout or char. It has been a staple of Norwegian cuisine for centuries.
Flavor profiles:
- The gratin is creamy and savory, with a subtle tang from the rakfisk.
Serving suggestions:
- Serve the gratin as a main course with a side salad, or as a side dish with roasted meat or poultry.
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Region: Norwegian