Ingredients with Measurements:
- 2 large potatoes, peeled and thinly sliced
- 1 cup of Rimu cheese, grated
- 1 cup of heavy cream
- 1/2 cup of milk
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of butter
- 1/4 cup of breadcrumbs
Special equipment needed:
- Mandoline slicer
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, heat the cream, milk, garlic, salt, and pepper over medium heat until it starts to simmer.
3. Add the grated Rimu cheese to the saucepan and stir until it's melted and well combined.
4. Use a mandoline slicer to thinly slice the potatoes.
5. Grease a 9x13 inch baking dish with butter.
6. Arrange a layer of potato slices on the bottom of the baking dish.
7. Pour a layer of the cheese sauce over the potatoes.
8. Repeat the layers of potatoes and cheese sauce until you've used all the ingredients.
9. Sprinkle breadcrumbs on top of the gratin.
10. Cover the baking dish with foil and bake for 45 minutes.
11. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and the potatoes are tender.
12. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 365
Fat: 25g
Carbohydrates: 23g
Protein: 12g
Sodium: 540mg
Sugar: 3g
Substitutions for ingredients:
- You can use any type of cheese that melts well instead of Rimu cheese.
- You can use half-and-half instead of heavy cream and milk.
- You can use gluten-free breadcrumbs if you're on a gluten-free diet.
Variations:
- You can add sliced onions or leeks to the gratin for extra flavor.
- You can sprinkle chopped fresh herbs, such as thyme or rosemary, on top of the gratin before baking.
- You can add cooked bacon or ham to the gratin for a meaty version.
Tips and tricks:
- Make sure to slice the potatoes thinly and evenly so they cook evenly.
- You can use a vegetable peeler instead of a mandoline slicer if you don't have one.
- You can prepare the gratin ahead of time and refrigerate it until you're ready to bake it.
Storage instructions:
- Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the gratin, place it in a preheated oven at 350°F (180°C) for 15-20 minutes until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a fancy presentation.
- Garnish the gratin with chopped fresh parsley or chives.
Pairings:
- Serve the gratin with a green salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Mixed greens salad with vinaigrette dressing
Troubleshooting advice:
- If the gratin is too dry, add more cheese sauce or milk.
- If the gratin is too watery, bake it for a few more minutes until the liquid is absorbed.
Food safety advice:
- Make sure to cook the gratin until it's heated through and the potatoes are tender.
- Store any leftover gratin in the refrigerator and consume within 3 days.
Food history:
- Gratin dishes originated in French cuisine and typically consist of sliced potatoes or other vegetables baked with cheese and cream.
Flavor profiles:
- The Rimu and Potato Gratin is creamy, cheesy, and savory with a hint of garlic.
Serving suggestions:
- Serve the gratin as a side dish for a family dinner or a holiday meal.
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Taste: Creamy, Savory, Cheesy, Comforting, Rich