Ingredients with Measurements:
- 1 kg potatoes, peeled and thinly sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup grated cheddar cheese
- Salt and pepper to taste
- 1 tbsp chopped fresh parsley
Special equipment needed:
- Oven-safe baking dish
- Mandoline or sharp knife for slicing potatoes
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the flour to the skillet and stir to combine. Cook for 1-2 minutes, stirring constantly.
4. Gradually whisk in the milk, stirring constantly to prevent lumps from forming. Cook for 5-7 minutes, or until the sauce has thickened.
5. Add the grated cheese to the skillet and stir until melted and smooth.
6. Layer the sliced potatoes in the bottom of an oven-safe baking dish. Pour the cheese sauce over the potatoes, making sure to cover them completely.
7. Cover the baking dish with foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
9. Sprinkle with chopped parsley 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 6-8 people.
Nutritional information:
- Calories: 320
- Fat: 15g
- Carbohydrates: 32g
- Protein: 13g
- Sodium: 310mg
Substitutions for ingredients:
- Instead of cheddar cheese, you can use any type of cheese that melts well, such as Gruyere or Swiss.
- You can use vegetable broth instead of milk to make this recipe vegan.
Variations:
- Add cooked bacon or ham to the gratin for a meatier version.
- Use sweet potatoes instead of regular potatoes for a twist on the classic recipe.
- Add sliced mushrooms to the cheese sauce for extra flavor.
Tips and tricks:
- Use a mandoline or sharp knife to slice the potatoes thinly and evenly.
- To save time, you can use pre-shredded cheese instead of grating it yourself.
- Let the gratin rest for 10-15 minutes before serving to allow the sauce to thicken and the flavors to meld together.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the gratin, cover it with foil and bake in a preheated 350°F (175°C) oven for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for an elegant presentation.
- Garnish with additional chopped parsley or chives for a pop of color.
Garnishes:
- Chopped parsley or chives
Pairings:
- This gratin pairs well with roasted chicken or beef.
Suggested side dishes:
- A simple green salad or roasted vegetables would be a great side dish to serve with this gratin.
Troubleshooting advice:
- If the cheese sauce is too thick, add a splash of milk to thin it out.
- If the top of the gratin is browning too quickly, cover it with foil and continue baking.
Food safety advice:
- Make sure to cook the potatoes until they are tender to avoid any risk of foodborne illness.
Food history:
- Słupski Chłopczyk Gratin is a traditional Polish dish that originated in the town of Słupsk.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve this gratin as a main dish with a side salad, or as a side dish to accompany your favorite protein.
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Region: Polish