Ingredients with Measurements:
- 1 pound Sibiu sausage, sliced
- 2 pounds potatoes, peeled and thinly sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- 2 tablespoons butter
Special equipment needed:
- Large skillet
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the sliced Sibiu sausage over medium heat until browned. Remove from skillet and set aside.
3. In the same skillet, add the chopped onion and minced garlic. Cook until softened, about 5 minutes.
4. Add the sliced potatoes to the skillet and cook until slightly softened, about 10 minutes.
5. In a separate bowl, mix together the heavy cream and grated Parmesan cheese.
6. Layer half of the cooked potatoes in the bottom of a 9x13 inch baking dish. Top with half of the cooked sausage and half of the onion and garlic mixture. Season with salt and pepper.
7. Pour half of the cream and cheese mixture over the top of the potato and sausage mixture.
8. Repeat the layering process with the remaining potatoes, sausage, onion and garlic mixture, and cream and cheese mixture.
9. Dot the top of the gratin with small pieces of butter.
10. Cover the baking dish with aluminum 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.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 540
Fat: 42g
Saturated Fat: 24g
Cholesterol: 153mg
Sodium: 1058mg
Potassium: 880mg
Carbohydrates: 22g
Fiber: 3g
Sugar: 3g
Protein: 20g
Substitutions for ingredients:
- Sibiu sausage can be substituted with any type of smoked sausage.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with any type of grated cheese.
Variations:
- Add sliced mushrooms to the onion and garlic mixture.
- Use sweet potatoes instead of regular potatoes.
- Add chopped fresh herbs, such as thyme or rosemary, to the cream and cheese mixture.
Tips and tricks:
- Slice the potatoes thinly to ensure they cook evenly.
- Use a mandoline slicer to make slicing the potatoes easier.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat 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 with chopped fresh parsley or chives.
Pairings:
Serve with a side salad and crusty bread.
Suggested side dishes:
- Roasted vegetables
- Steamed green beans
- Garlic bread
Troubleshooting advice:
- If the gratin is not browning on top, remove the foil and broil for a few minutes until golden brown.
- If the potatoes are not cooked through, cover with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure the sausage is cooked through before adding it to the gratin.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Sibiu sausage is a traditional Romanian sausage made with pork and beef. It is named after the city of Sibiu in Transylvania, Romania.
Flavor profiles:
The Sibiu sausage adds a smoky and savory flavor to the gratin, while the cream and Parmesan cheese add richness and depth.
Serving suggestions:
Serve the gratin as a main dish for dinner or as a side dish for a holiday meal.
Related Categories
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Region: Romanian
Taste: Savory, Rich, Cheesy, Comforting, Hearty