Ingredients with Measurements:
- 1.5 lbs potatoes, peeled and thinly sliced
- 1 cup requeijão (Brazilian cream cheese)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
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, mix together the requeijão, heavy cream, Parmesan cheese, garlic, thyme, salt, and pepper.
3. Layer the sliced potatoes in the baking dish, slightly overlapping each other.
4. Pour half of the requeijão mixture over the potatoes.
5. Repeat with another layer of potatoes and the remaining requeijão mixture.
6. Cover the baking dish with foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender and the top is golden brown.
8. Let the gratin cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour and 10 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 6-8 servings
Nutritional information:
- Calories per serving: 360
- Fat: 25g
- Carbohydrates: 23g
- Protein: 10g
Substitutions for ingredients:
- Requeijão can be substituted with regular cream cheese or ricotta cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with any other hard cheese, such as Pecorino Romano or Asiago.
Variations:
- Add sliced onions or leeks to the potato layers for extra flavor.
- Top the gratin with breadcrumbs or crushed crackers before baking for a crispy texture.
- Add cooked bacon or ham to the requeijão mixture for a meaty version.
Tips and tricks:
- Use a mandoline slicer to get even and thin potato slices.
- Let the gratin cool for a few minutes before serving to allow the sauce to thicken.
- Leftovers can be reheated in the oven or microwave.
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 15-20 minutes, or until heated through.
- Alternatively, reheat individual portions in the microwave for 1-2 minutes.
Presentation ideas:
- Serve the gratin straight from the baking dish or transfer to a serving platter.
- Garnish with fresh thyme leaves or chopped parsley.
Pairings:
- Serve with a green salad or roasted vegetables for a complete meal.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Grilled asparagus
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 the recommended cooking time, 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 any leftovers in the refrigerator and consume within 3 days.
Food history:
- Requeijão is a popular Brazilian cheese made from cow's milk.
- Gratin dishes originated in French cuisine and typically consist of a creamy sauce and a crispy topping.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve as a main dish or as a side dish to a larger meal.
- Perfect for a cozy family dinner or a holiday gathering.
Related Categories
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Region: Brazilian
Taste: Creamy, Cheesy, Savory, Rich, Comforting