Ingredients with Measurements:
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 2 cups of whole milk
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of dried thyme
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of shredded sharp cheddar cheese
- 2 cups of cooked and diced Speckendick (a type of sausage)
- 4 cups of thinly sliced potatoes
Special Equipment Needed:
- 9x13 inch baking dish
- Whisk
- Knife
- Cutting board
Step-by-Step Instructions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Grease a 9x13 inch baking dish with butter.
3. In a medium saucepan, melt butter over medium heat.
4. Whisk in the flour and cook for 1 minute, stirring constantly.
5. Slowly whisk in the milk, garlic powder, onion powder, thyme, salt, and pepper.
6. Bring the mixture to a simmer, stirring constantly.
7. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
8. Remove the saucepan from the heat and stir in the cheese until melted.
9. In the prepared baking dish, layer half of the potatoes, followed by the speckendick, followed by the remaining potatoes.
10. Pour the cheese sauce over the potatoes and speckendick.
11. Cover the baking dish with aluminum foil and bake for 45 minutes.
12. Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 1 hour
Temperature: 375 degrees Fahrenheit
Serving Size: 8
Nutritional Information:
Calories: 456
Fat: 24g
Carbohydrates: 33g
Protein: 21g
Substitutions for Ingredients
- For the butter, you can use margarine or olive oil.
- For the milk, you can use almond milk or soy milk.
- For the cheese, you can use any type of cheese that melts well.
- For the speckendick, you can use any type of cooked sausage.
Variations:
- You can add other vegetables such as mushrooms, bell peppers, or zucchini.
- You can add other herbs and spices such as oregano, paprika, or cayenne pepper.
- You can use different types of potatoes such as sweet potatoes or Yukon Gold potatoes.
Tips and Tricks:
- Make sure to use a sharp knife to thinly slice the potatoes.
- Make sure to stir the cheese sauce frequently to prevent it from burning.
- If the gratin is browning too quickly, cover it with aluminum foil.
Storage Instructions:
Store the gratin in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the gratin in the oven at 350 degrees Fahrenheit for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the gratin in individual ramekins or on a large platter.
Garnishes:
Garnish the gratin with freshly chopped parsley or chives.
Pairings:
This gratin pairs well with a crisp green salad or roasted vegetables.
Suggested Side Dishes:
This gratin goes well with roasted vegetables, a green salad, or a side of crusty bread.
Troubleshooting Advice:
- If the gratin is too dry, add a few tablespoons of milk to the cheese sauce.
- If the gratin is too wet, bake it uncovered for an additional 10-15 minutes.
Food Safety Advice:
Make sure to cook the speckendick thoroughly before adding it to the gratin.
Food History:
This dish is believed to have originated in Germany and is a popular comfort food.
Flavor Profiles:
This gratin has a creamy, cheesy flavor with a hint of garlic and onion.
Serving Suggestions:
Serve the gratin with a side of roasted vegetables or a green salad.
Related Categories
Cooking Method: N/A
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Region: German
Taste: Creamy, Savory, Cheesy, Rich, Comforting