Ingredients with Measurements:
- 1 pound of potatoes, peeled and thinly sliced
- 1 cup of heavy cream
- 1 cup of grated Scamorza Calabra cheese
- 1/4 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of butter
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Grease the baking dish with butter.
3. In a small saucepan, heat the cream, garlic, salt, and pepper over medium heat until it starts to simmer.
4. Layer half of the sliced potatoes in the bottom of the baking dish.
5. Pour half of the cream mixture over the potatoes.
6. Sprinkle half of the Scamorza Calabra cheese over the cream.
7. Repeat the layers with the remaining potatoes, cream, and Scamorza Calabra cheese.
8. Sprinkle the Parmesan cheese on top of the final layer.
9. Dot the top with butter.
10. Cover the baking dish with foil and bake for 45 minutes.
11. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
12. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 410
Fat: 32g
Carbohydrates: 19g
Protein: 14g
Sodium: 670mg
Sugar: 2g
Substitutions for ingredients:
- Scamorza Calabra cheese can be substituted with any other semi-soft cheese, such as Gouda or Fontina.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add sliced onions or leeks between the layers for extra flavor.
- Add cooked bacon or ham for a meatier version.
- Use sweet potatoes instead of regular potatoes for a sweeter twist.
Tips and tricks:
- Use a mandoline slicer to get even and thin potato slices.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
- Leftovers 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, place the gratin in a preheated oven at 350°F for 10-15 minutes or until heated through.
- Alternatively, microwave individual portions for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for an elegant presentation.
- Garnish with fresh herbs, such as parsley or thyme.
Garnishes:
- Fresh herbs, such as parsley or thyme.
Pairings:
- Serve with a side salad or roasted vegetables for a balanced meal.
- Pair with a glass of white wine, such as Chardonnay or Pinot Grigio.
Suggested side dishes:
- Roasted Brussels sprouts
- Green beans with almonds
- Mixed greens salad with vinaigrette dressing
Troubleshooting advice:
- If the top of the gratin is browning too quickly, cover it with foil and continue baking.
- If the potatoes are still hard after the initial baking time, cover the dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to cook the gratin to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Scamorza Calabra cheese is a semi-soft cheese made from cow's milk and originates from the Calabria region of Italy.
- Gratin dishes originated in French cuisine and typically consist of a creamy sauce and a crispy topping.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve as a side dish or main course for a comforting and satisfying meal.
Related Categories
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Region: Italian
Taste: Savory, Creamy, Cheesy, Rich, Comforting