Ingredients with Measurements:
- 2 large potatoes, peeled and thinly sliced
- 4 oz. semi-cooked goat cheese, crumbled
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 tsp. dried thyme
- Salt and pepper, to taste
Special Equipment Needed:
- Mandoline or sharp knife
- 9-inch baking dish
- Aluminum foil
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the heavy cream, minced garlic, dried thyme, salt, and pepper. Whisk until well combined.
3. Grease the baking dish with butter or cooking spray.
4. Layer the sliced potatoes in the bottom of the baking dish, slightly overlapping each other.
5. Sprinkle half of the crumbled goat cheese over the potatoes.
6. Pour half of the cream mixture over the cheese and potatoes.
7. Repeat the layering process with the remaining potatoes, goat cheese, and cream mixture.
8. Sprinkle the grated Parmesan cheese over the top of the gratin.
9. Cover the baking dish with aluminum foil.
10. Bake the gratin for 30 minutes.
11. Remove the foil and bake for an additional 20-25 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: 50-55 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 355
Fat: 27g
Carbohydrates: 16g
Protein: 12g
Sodium: 425mg
Substitutions for ingredients:
- Yukon gold potatoes can be used instead of regular potatoes.
- Feta cheese can be used instead of goat cheese.
- Fresh thyme can be used instead of dried thyme.
Variations:
- Add sliced onions or leeks to the potato layers for extra flavor.
- Top the gratin with breadcrumbs for added texture.
- Use different types of cheese, such as Gruyere or cheddar, for a different flavor profile.
Tips and Tricks:
- Use a mandoline or sharp knife to ensure even potato slices.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken.
- If the top of the gratin is browning too quickly, cover it with foil for the remaining cooking time.
Storage Instructions:
- Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Preheat the oven to 350°F.
- Place the leftover gratin in an oven-safe dish.
- Cover the dish with foil 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 fresh herbs, such as parsley or chives.
Garnishes:
- Fresh herbs, such as parsley or chives.
Pairings:
- Serve with a fresh green salad for a light meal.
- Pair with roasted chicken or beef for a heartier meal.
Suggested Side Dishes:
- Roasted vegetables, such as Brussels sprouts or carrots.
- Garlic bread or dinner rolls.
Troubleshooting Advice:
- If the gratin is too dry, add a little more cream or milk to the mixture.
- If the top of the gratin is browning too quickly, cover it with foil for the remaining cooking time.
Food Safety Advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw potatoes or cheese.
- Store any leftovers in the refrigerator and consume within 3 days.
Food History:
- Gratin dishes originated in French cuisine and typically consist of a creamy sauce and a crispy or cheesy topping.
Flavor Profiles:
- Creamy, cheesy, and savory.
Serving Suggestions:
- Serve the gratin as a side dish or as a main course with a salad or protein.
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Region: Italian