Ingredients with Measurements:
- 2 lbs of potatoes, peeled and thinly sliced
- 1 cup of grated Santarém cheese
- 1 cup of heavy cream
- 1/2 cup of milk
- 2 cloves of garlic, minced
- 1 tablespoon of fresh thyme leaves
- Salt and pepper to taste
Special equipment needed:
- Mandoline slicer
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the heavy cream, milk, minced garlic, thyme leaves, salt, and pepper.
3. Add the thinly sliced potatoes to the bowl and toss to coat them evenly with the cream mixture.
4. Grease a 9x13 inch baking dish with butter or cooking spray.
5. Layer the potato slices in the baking dish, making sure to spread them out evenly.
6. Sprinkle the grated Santarém cheese over the top of the potatoes.
7. Cover the baking dish with aluminum foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the potatoes are tender.
9. Let the gratin cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 5 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 350
- Fat: 22g
- Carbohydrates: 28g
- Protein: 10g
Substitutions for ingredients:
- You can use any type of cheese that melts well in place of the Santarém cheese.
- You can use half-and-half or whole milk instead of heavy cream.
Variations:
- Add sliced onions or leeks to the potato mixture for extra flavor.
- Top the gratin with breadcrumbs or chopped nuts for added texture.
Tips and tricks:
- Use a mandoline slicer to get even, thin slices of potato.
- Let the gratin cool for a few minutes before serving to allow the cheese 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 a more elegant presentation.
Garnishes:
- Garnish the gratin with fresh thyme leaves or chopped parsley.
Pairings:
- Serve the gratin with a green salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Sauteed spinach
Troubleshooting advice:
- If the gratin is not browning on top, turn on the broiler for the last few minutes of cooking.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw potatoes.
Food history:
- Santarém cheese is a traditional Portuguese cheese made from sheep's milk.
Flavor profiles:
- This gratin is creamy, cheesy, and savory with a hint of garlic and thyme.
Serving suggestions:
- Serve the gratin as a side dish with roasted meat or poultry.
Related Categories
Cooking Method: N/A
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Region: Portuguese
Taste: Creamy, Cheesy, Savory, Rich, Comforting