Ingredients with Measurements:
- 1 lb. Reblochon cheese, rind removed and cut into small pieces
- 2 lbs. potatoes, peeled and sliced
- 1 cup heavy cream
- 1/2 cup milk
- 1/4 cup unsalted butter
- 2 garlic cloves, minced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Oven-safe baking dish
- Cheese grater
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, boil the sliced potatoes until they are tender. Drain and set aside.
3. In a separate pot, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
4. Add the heavy cream and milk to the pot with the garlic and butter. Bring to a simmer.
5. Add the Reblochon cheese to the pot and stir until it is melted and smooth.
6. Add the cooked potatoes to the cheese mixture and stir until they are coated.
7. Season with salt and pepper to taste.
8. Pour the potato and cheese mixture into an oven-safe baking dish.
9. Bake for 20-25 minutes until the top is golden brown and bubbly.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 32g
Carbohydrates: 28g
Protein: 14g
Substitutions for ingredients:
- Reblochon cheese can be substituted with any soft, melty cheese such as Brie or Camembert.
- Heavy cream can be substituted with half and half or whole milk.
- Potatoes can be substituted with any starchy vegetable such as sweet potatoes or butternut squash.
Variations:
- Add cooked bacon or ham to the potato and cheese mixture for a heartier dish.
- Top with breadcrumbs or grated Parmesan cheese before baking for a crispy crust.
Tips and tricks:
- Make sure to remove the rind from the Reblochon cheese before using it in the recipe.
- Slice the potatoes thinly to ensure they cook evenly.
- Use a cheese grater to shred the cheese quickly and easily.
Storage instructions:
Reblò Alpino con Patate 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 until heated through.
Presentation ideas:
Serve Reblò Alpino con Patate in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with fresh herbs such as parsley or chives.
Pairings:
Pair with a crisp green salad or roasted vegetables.
Suggested side dishes:
Serve with crusty bread or garlic bread.
Troubleshooting advice:
If the cheese sauce is too thick, add more milk or cream to thin it out.
Food safety advice:
Make sure to cook the potatoes until they are tender to ensure they are fully cooked.
Food history:
Reblò Alpino con Patate is a traditional dish from the French Alps.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve as a main dish or as a side dish with other hearty dishes.
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Region: Italian