Ingredients with Measurements:
- 2 lbs. Yukon gold potatoes, peeled and thinly sliced
- 8 oz. Robiola di Pecora cheese, rind removed and crumbled
- 1 cup heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 1 tsp. fresh thyme leaves
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the heavy cream, whole milk, minced garlic, fresh thyme leaves, salt, and black pepper.
3. Add the thinly sliced potatoes to the bowl and toss to coat them in the cream mixture.
4. Grease a 9x13 inch baking dish with butter or cooking spray.
5. Layer half of the potato slices in the bottom of the baking dish.
6. Sprinkle half of the crumbled Robiola di Pecora cheese over the potatoes.
7. Repeat with another layer of potatoes and Robiola di Pecora cheese.
8. Pour any remaining cream mixture over the top of the potatoes.
9. Sprinkle the grated Parmesan cheese over the 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, or until the potatoes are tender and the top is golden brown and bubbly.
12. Let the gratin 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.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 33g
- Protein: 16g
- Sodium: 720mg
- Sugar: 3g
Substitutions for ingredients:
- You can use any type of potato in this recipe, but Yukon gold potatoes work best.
- If you can't find Robiola di Pecora cheese, you can substitute it with another soft cheese like Brie or Camembert.
Variations:
- You can add cooked bacon or pancetta to the gratin for extra flavor.
- You can also add sliced onions or leeks to the gratin for a different texture.
Tips and tricks:
- Use a mandoline slicer to get even slices of potatoes.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken.
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 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
- Garnish the gratin with fresh thyme leaves or chopped parsley.
Pairings:
- This gratin pairs well with roasted meats like chicken or beef.
Suggested side dishes:
- Serve the gratin with a simple green salad or roasted vegetables.
Troubleshooting advice:
- If the top of the gratin is browning too quickly, cover it with foil and continue baking.
Food safety advice:
- Make sure the potatoes are cooked through before serving to avoid any foodborne illnesses.
Food history:
- Gratin dishes originated in French cuisine and typically consist of a creamy sauce and a topping of cheese or breadcrumbs.
Flavor profiles:
- This gratin is rich and creamy with a savory and slightly tangy flavor from the Robiola di Pecora cheese.
Serving suggestions:
- Serve the gratin as a side dish or as a main course with a salad or vegetables.
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Region: Italian