Ingredients with Measurements:
- 1 pound of potatoes, peeled and thinly sliced
- 1/2 pound of salami, thinly sliced
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375 degrees F.
2. In a large bowl, mix together the heavy cream, Parmesan cheese, minced garlic, salt, and pepper.
3. Layer the thinly sliced potatoes and salami in the baking dish, alternating between the two.
4. Pour the cream mixture over the potatoes and salami, making sure to coat everything evenly.
5. Cover the baking dish with aluminum foil and bake for 45 minutes.
6. Remove the foil and bake for an additional 15-20 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 and 5-20 minutes
Temperature:
- 375 degrees F
Serving size:
- 6-8 servings
Nutritional information:
- Calories per serving: 450
- Fat per serving: 35g
- Carbohydrates per serving: 17g
- Protein per serving: 18g
Substitutions for ingredients:
- You can use any type of salami or cured meat in this recipe.
- You can substitute the heavy cream with half-and-half or whole milk.
- You can use any type of hard cheese instead of Parmesan.
Variations:
- Add sliced onions or leeks to the gratin for extra flavor.
- Use sweet potatoes instead of regular potatoes for a twist on the classic recipe.
- Add chopped fresh herbs like thyme or rosemary to the cream mixture for extra flavor.
Tips and tricks:
- Use a mandoline slicer to get evenly sliced potatoes.
- Make sure to coat the potatoes and salami evenly with the cream mixture to ensure even cooking.
- 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:
- Reheat the gratin in the oven at 350 degrees F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with chopped fresh herbs or grated Parmesan cheese.
Garnishes:
- Chopped fresh herbs like thyme or rosemary
- Grated Parmesan cheese
Pairings:
- Serve with a simple green salad for a complete meal.
Suggested side dishes:
- Roasted vegetables like broccoli or Brussels sprouts
- Garlic bread
Troubleshooting advice:
- If the top of the gratin is browning too quickly, cover it with aluminum foil and continue baking until the potatoes are tender.
Food safety advice:
- Make sure to cook the gratin until the potatoes are tender and the internal temperature reaches 165 degrees F to ensure that it is safe to eat.
Food history:
- Gratin dishes originated in French cuisine and typically consist of sliced potatoes baked with cream and cheese.
Flavor profiles:
- Creamy, savory, and slightly salty from the salami and Parmesan cheese.
Serving suggestions:
- Serve the gratin as a main dish with a side salad, or as a side dish with roasted vegetables or garlic bread.
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