Ingredients with Measurements:
- 1 Ringriderpølse (Danish sausage)
- 4 large potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup grated Gruyere cheese
- 2 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
Special equipment needed:
- Mandoline or sharp knife
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Slice the Ringriderpølse into thin rounds and set aside.
3. In a large bowl, mix together the sliced potatoes, heavy cream, grated Gruyere cheese, minced garlic, salt, and pepper.
4. Grease a 9x13 inch baking dish with butter.
5. Layer the potato mixture and Ringriderpølse rounds in the baking dish, starting with a layer of potatoes and ending with a layer of potatoes on top.
6. Cover the baking dish with aluminum 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 dish cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 5 minutes
Temperature:
- Preheat the oven to 375°F (190°C).
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 498
- Fat: 36g
- Carbohydrates: 29g
- Protein: 17g
- Sodium: 711mg
- Sugar: 3g
Substitutions for ingredients:
- You can use any type of sausage in place of Ringriderpølse.
- You can use any type of cheese in place of Gruyere.
Variations:
- Add sliced onions or leeks to the potato mixture for extra flavor.
- Top the gratin with breadcrumbs or chopped herbs before baking.
- Use sweet potatoes instead of regular potatoes for a twist on the classic dish.
Tips and tricks:
- Use a mandoline or sharp knife to slice the potatoes thinly and evenly.
- Let the dish cool for a few minutes before serving to allow the flavors to meld together.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
- Leftovers can be stored in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the Ringriderpølse and Potato Gratin in individual ramekins for a fancy presentation.
- Garnish with chopped parsley or chives for a pop of color.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve with a side salad or steamed vegetables for a balanced meal.
- Pair with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Side salad
- Steamed vegetables
Troubleshooting advice:
- If the potatoes are not tender after baking, cover the dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure the sausage is cooked through before adding it to the gratin.
- Store leftovers in the refrigerator for up to 3 days.
Food history:
- Ringriderpølse is a traditional Danish sausage that is often served at festivals and fairs.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve the Ringriderpølse and Potato Gratin as a main course for dinner.
Related Categories
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Region: Danish
Taste: Savory, Rich, Creamy, Cheesy, Comforting