Ingredients with Measurements:
- 1 lb. potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup grated Gruyere cheese
- 1/2 cup diced speck
- 2 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. nutmeg
Special equipment needed:
- 9-inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small saucepan, heat the cream, garlic, salt, pepper, and nutmeg until just simmering.
3. Layer the sliced potatoes in the baking dish, alternating with the diced speck and grated cheese.
4. Pour the cream mixture over the potatoes, making sure to cover them completely.
5. Cover the dish with foil and bake for 45 minutes.
6. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
7. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 425
Fat: 28g
Carbohydrates: 22g
Protein: 19g
Substitutions for ingredients:
- Speck can be substituted with bacon or ham.
- Gruyere cheese can be substituted with Swiss or cheddar cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add sliced onions or leeks to the layers for extra flavor.
- Use sweet potatoes or butternut squash instead of regular potatoes.
- Add fresh herbs like thyme or rosemary to the cream mixture.
Tips and tricks:
- Use a mandoline slicer to get even slices of potatoes.
- Let the gratin cool for a few minutes before serving to allow the cream to set.
- Leftovers can be reheated in the oven or microwave.
Storage instructions:
Cover and refrigerate any leftovers for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or in the microwave for 1-2 minutes.
Presentation ideas:
Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped parsley or chives for a pop of color.
Pairings:
Pair with a crisp green salad or roasted vegetables.
Suggested side dishes:
Serve with crusty bread or garlic bread for a complete meal.
Troubleshooting advice:
If the top of the gratin is browning too quickly, cover it with foil and continue baking.
Food safety advice:
Make sure the potatoes are cooked through before serving.
Food history:
Gratin dishes originated in French cuisine and typically consist of sliced potatoes baked in cream and cheese.
Flavor profiles:
Creamy, savory, and slightly smoky from the speck.
Serving suggestions:
Serve as a side dish or main course with a salad or vegetables.
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