Ingredients with Measurements:
- 1 1/2 pounds russet potatoes, peeled and thinly sliced
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Rushan cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
Special equipment needed:
- 9-inch baking dish
- Mandoline or sharp knife
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Grease a 9-inch baking dish with butter.
3. In a medium saucepan, melt the butter over medium heat.
4. Add the flour and whisk until smooth.
5. Gradually add the milk, whisking constantly until the mixture thickens.
6. Add the garlic powder, onion powder, thyme, salt, and pepper. Whisk to combine.
7. Add the Rushan cheese and Parmesan cheese. Whisk until melted and smooth.
8. Layer the potato slices in the prepared baking dish.
9. Pour the cheese sauce over the potatoes, making sure to cover them completely.
10. Sprinkle the breadcrumbs over the top of the cheese sauce.
11. Cover the baking dish with foil and bake for 45 minutes.
12. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 235
Fat: 10g
Carbohydrates: 27g
Protein: 10g
Sodium: 410mg
Sugar: 3g
Substitutions for ingredients:
- Russet potatoes can be substituted with Yukon Gold potatoes.
- Rushan cheese can be substituted with any other semi-hard cheese, such as cheddar or Gouda.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Whole milk can be substituted with 2% or skim milk.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add sliced onions or leeks for extra flavor.
- Use sweet potatoes instead of russet potatoes for a sweeter version.
- Add chopped herbs, such as parsley or chives, for a fresher taste.
Tips and tricks:
- Use a mandoline or sharp knife to slice the potatoes thinly and evenly.
- Make sure to cover the potatoes completely with the cheese sauce to prevent them from drying out.
- Let the gratin cool for a few minutes before serving to allow the cheese sauce to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the gratin in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle chopped fresh herbs, such as parsley or thyme, over the top of the gratin before serving.
Pairings:
Serve the gratin with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
Roasted Brussels sprouts, sautéed green beans, or steamed broccoli.
Troubleshooting advice:
- If the gratin is too dry, add a little more milk to the cheese sauce.
- If the top is browning too quickly, cover it with foil and continue baking.
Food safety advice:
Make sure to wash your hands and all utensils and surfaces that come into contact with the raw potatoes to prevent cross-contamination.
Food history:
Gratin dishes originated in French cuisine and typically consist of sliced potatoes or other vegetables baked in a creamy sauce.
Flavor profiles:
Creamy, cheesy, savory, and slightly sweet.
Serving suggestions:
Serve the gratin as a side dish or a main course with a salad or vegetables.
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Taste: Creamy, Cheesy, Savory, Rich, Comforting