Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup milk
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 large potatoes, peeled and thinly sliced
- 1 cup grated Seré cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter, cut into small pieces
Special equipment needed:
- 9x13 inch baking dish
- Mandoline or sharp knife for slicing potatoes
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a saucepan, combine the heavy cream, milk, garlic, salt, and black pepper. Heat over medium heat until it comes to a simmer.
3. Layer the sliced potatoes in the bottom of the baking dish.
4. Pour half of the cream mixture over the potatoes.
5. Sprinkle half of the Seré cheese over the cream mixture.
6. Repeat with another layer of potatoes, cream mixture, and Seré cheese.
7. Top with grated Parmesan cheese and butter pieces.
8. Cover the dish with foil and bake for 45 minutes.
9. Remove the foil and bake for an additional 30 minutes, or until the potatoes are tender and the top is golden brown.
10. Let the gratin cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 15 minutes
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 32g
Carbohydrates: 23g
Protein: 11g
Sodium: 540mg
Sugar: 2g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk.
- Seré cheese can be substituted with Gruyere or Swiss cheese.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add sliced onions or leeks between the layers of potatoes for extra flavor.
- Add cooked bacon or ham for a meaty version.
- Use sweet potatoes instead of regular potatoes for a twist on the classic recipe.
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 cream to thicken and set.
Storage instructions:
Leftover gratin can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the gratin in a preheated 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for an elegant presentation.
Garnishes:
Sprinkle chopped fresh herbs, such as parsley or thyme, over the top of the gratin before serving.
Pairings:
Pair the gratin with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed broccoli
- Grilled asparagus
Troubleshooting advice:
- If the top of the gratin is browning too quickly, cover it with foil and continue baking.
- If the potatoes are still firm after the allotted baking time, cover the dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces before preparing the recipe.
- Use a food thermometer to ensure that the gratin reaches an internal temperature of 165°F before serving.
Food history:
Gratin dishes originated in French cuisine and typically consist of sliced potatoes or other vegetables baked in a creamy sauce.
Flavor profiles:
This gratin is rich and creamy with a savory flavor from the garlic and cheese.
Serving suggestions:
Serve the gratin as a side dish for a holiday meal or as a main course with a salad or vegetables.
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