Ingredients with Measurements:
- 2 lbs of potatoes, peeled and thinly sliced
- 1 onion, thinly sliced
- 2 cloves of garlic, minced
- 1 cup of heavy cream
- 1 cup of grated Gruyere cheese
- 1/4 cup of breadcrumbs
- 2 tbsp of butter
- 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°F.
2. In a large skillet, melt the butter over medium heat. Add the sliced onions and garlic and cook until softened, about 5 minutes.
3. Add the sliced potatoes to the skillet and stir to combine with the onions and garlic.
4. Pour the heavy cream over the potato mixture and stir to coat evenly.
5. Season with salt and pepper to taste.
6. Transfer the potato mixture to a 9x13 inch baking dish and spread it out evenly.
7. Sprinkle the grated Gruyere cheese over the top of the potato mixture.
8. Sprinkle the breadcrumbs over the cheese.
9. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the potatoes are tender.
10. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Fat: 21g
Carbohydrates: 29g
Protein: 10g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of Gruyere.
- You can use half-and-half or milk instead of heavy cream.
Variations:
- Add sliced mushrooms to the potato mixture for extra flavor.
- Add chopped fresh herbs, such as thyme or rosemary, to the potato mixture for extra flavor.
- Use sweet potatoes or a combination of sweet potatoes and regular potatoes for a twist on the classic recipe.
Tips and tricks:
- Use a mandoline slicer to get even slices of potatoes.
- Make sure to season the potato mixture well with salt and pepper.
- Let the gratin cool for a few minutes before serving to allow it to set.
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°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for an elegant presentation.
Garnishes:
- Garnish with chopped fresh parsley or chives.
Pairings:
- Serve with a green salad for a complete meal.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots, would pair well with this gratin.
Troubleshooting advice:
- If the top of the gratin is browning too quickly, cover it with foil for the remainder of the cooking time.
Food safety advice:
- Make sure to cook the potatoes until they are tender to ensure they are fully cooked.
Food history:
- Potato gratin is a classic French dish that originated in the Dauphiné region of France.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve the gratin as a side dish with roasted meat or poultry.
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Region: French