Ingredients with Measurements:
- 2 lbs. potatoes, peeled and thinly sliced
- 1 cup Sbrinz cheese, grated
- 1 cup heavy cream
- 1/2 cup milk
- 2 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. nutmeg
- 2 tbsp. butter, melted
Special equipment needed:
- 9x13 inch baking dish
- Mandoline or sharp knife for slicing potatoes
Step-by-step instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine the grated Sbrinz cheese, heavy cream, milk, minced garlic, salt, black pepper, and nutmeg. Mix well.
3. Add the thinly sliced potatoes to the bowl and toss to coat them with the cheese mixture.
4. Grease a 9x13 inch baking dish with melted butter.
5. Layer the potato mixture in the baking dish, making sure to spread it out evenly.
6. Cover the baking dish with aluminum foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
8. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 29g
Protein: 13g
Sodium: 570mg
Sugar: 3g
Substitutions for ingredients:
- Sbrinz cheese can be substituted with Parmesan cheese or Gruyere cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Nutmeg can be omitted if desired.
Variations:
- Add cooked bacon or ham to the potato mixture for a meaty twist.
- Top the gratin with breadcrumbs or panko for added texture.
- Add sliced onions or leeks to the potato mixture for extra flavor.
Tips and tricks:
- Use a mandoline or sharp knife to slice the potatoes thinly and evenly.
- Let the gratin cool for a few minutes before serving to allow the cheese sauce to thicken.
- Leftover gratin can be reheated in the oven or microwave.
Storage instructions:
- Store leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the gratin, preheat the oven to 350°F (175°C) and bake for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with chopped fresh herbs, such as parsley or thyme.
Garnishes:
- Chopped fresh herbs, such as parsley or thyme.
Pairings:
- Serve the gratin with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the gratin is too dry, add more milk or cream to the cheese mixture.
- If the top is not golden brown, broil the gratin for a few minutes at the end of the cooking time.
Food safety advice:
- Make sure to cook the gratin to an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
- Store leftover gratin in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Gratin dishes originated in French cuisine and typically feature a creamy sauce and a crispy topping.
Flavor profiles:
- Creamy, cheesy, savory, and slightly nutty.
Serving suggestions:
- Serve the gratin as a side dish or main course.
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Region: Swiss