Ingredients with Measurements:
- 1 pound rye sausage, sliced
- 2 pounds potatoes, peeled and thinly sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Gruyere cheese
- 1/2 cup breadcrumbs
- Salt and pepper to taste
- 2 tablespoons butter
Special equipment needed:
- Large skillet
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the sliced rye sausage over medium heat until browned. Remove from skillet and set aside.
3. In the same skillet, add the chopped onion and minced garlic. Cook until softened.
4. Add the sliced potatoes to the skillet and stir to combine with the onion and garlic. Cook for 5-7 minutes until the potatoes are slightly softened.
5. Add the cooked rye sausage to the skillet and stir to combine with the potato mixture.
6. In a separate bowl, mix together the heavy cream and grated Gruyere cheese. Season with salt and pepper to taste.
7. Pour the cream and cheese mixture over the potato and sausage mixture in the skillet. Stir to combine.
8. Transfer the mixture to a 9x13 inch baking dish.
9. Sprinkle the breadcrumbs over the top of the mixture.
10. Cut the butter into small pieces and scatter over the top of the breadcrumbs.
11. Cover the baking dish with aluminum foil and bake for 45 minutes.
12. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and the potatoes are cooked through.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 5 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- 6 servings
Nutritional information:
- Calories: 680
- Fat: 52g
- Carbohydrates: 30g
- Protein: 24g
Substitutions for ingredients:
- Rye sausage can be substituted with any type of sausage.
- Gruyere cheese can be substituted with any type of cheese.
Variations:
- Add sliced mushrooms to the potato and sausage mixture.
- Use sweet potatoes instead of regular potatoes.
- Add chopped herbs such as thyme or rosemary to the cream and cheese mixture.
Tips and tricks:
- Make sure to slice the potatoes thinly so they cook evenly.
- Use a mandoline slicer to make slicing the potatoes easier.
- Let the gratin cool for a few minutes before serving to allow it to set.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve in individual ramekins for a more elegant presentation.
Garnishes:
- Garnish with chopped parsley or chives.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Green beans with almonds
- Mixed greens salad with vinaigrette dressing
Troubleshooting advice:
- If the top of the gratin is not browning, place it under the broiler for a few minutes.
Food safety advice:
- Make sure the potatoes are cooked through before serving.
Food history:
- Gratin originated in France and traditionally consists of sliced potatoes and cream.
Flavor profiles:
- Savory, creamy, and hearty.
Serving suggestions:
- Serve as a main dish with a side salad or as a side dish to a larger meal.
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