Ingredients with Measurements:
- 4 large potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1/2 cup crumbled Roquefort cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter, melted
Special equipment needed:
- Mandoline slicer (optional)
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the sliced potatoes, heavy cream, Roquefort cheese, Parmesan cheese, minced garlic, salt, and black pepper. Mix well.
3. Brush the bottom and sides of the baking dish with melted butter.
4. Arrange the potato mixture in the baking dish, spreading it out evenly.
5. Cover the dish with foil and bake for 45 minutes.
6. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the potatoes are tender.
7. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 22g
Protein: 8g
Sodium: 520mg
Fiber: 2g
Sugar: 2g
Substitutions for ingredients:
- Roquefort cheese can be substituted with blue cheese or Gorgonzola.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add sliced onions or leeks to the potato mixture for extra flavor.
- Top the gratin with breadcrumbs or chopped nuts before baking for a crunchy texture.
- Use sweet potatoes or butternut squash instead of regular potatoes for a twist on the classic recipe.
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 flavors to meld together.
- Leftovers can be reheated in the oven or microwave.
Storage instructions:
Store leftover gratin 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 10-15 minutes, or in the microwave for 1-2 minutes.
Presentation ideas:
Serve the gratin in individual ramekins for an elegant presentation.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or chives.
Pairings:
Serve the gratin with a green salad or roasted vegetables.
Suggested side dishes:
- Grilled steak or chicken
- Roasted Brussels sprouts
- Sauteed mushrooms
Troubleshooting advice:
- If the gratin is too dry, add a splash of milk or cream before baking.
- If the top is browning too quickly, cover the dish with foil and continue baking.
Food safety advice:
- Make sure the potatoes are cooked through before serving.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
Potato gratin is a classic French dish that originated in the Dauphiné region of France. It is typically made with potatoes, cream, and cheese, and baked until golden brown.
Flavor profiles:
Creamy, cheesy, savory.
Serving suggestions:
Serve the gratin as a side dish for a holiday meal or special occasion.
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Region: French