Ingredients with Measurements:
- 2 lbs of potatoes, peeled and thinly sliced
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 2 cups of heavy cream
- 1 cup of grated Gruyere cheese
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of butter
- 1 tsp of salt
- 1/2 tsp of black pepper
Special equipment needed:
- Mandoline slicer (optional)
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic and sauté for 2-3 minutes until softened.
3. Add the sliced potatoes to the skillet and stir to combine with the onion and garlic mixture.
4. Pour the heavy cream over the potatoes and stir to combine.
5. Add the salt and black pepper and stir again.
6. Transfer the potato mixture to a 9x13 inch baking dish.
7. Sprinkle the grated Gruyere cheese and Parmesan cheese over the top of the potato mixture.
8. Cover the baking dish with aluminum foil and bake for 45 minutes.
9. Remove the foil and bake for an additional 15-20 minutes until the cheese is golden brown and bubbly.
10. Let the gratin cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 450
- Fat: 31g
- Carbohydrates: 29g
- Protein: 13g
- Sodium: 620mg
Substitutions for ingredients:
- You can substitute the Gruyere cheese with Swiss cheese or Emmental cheese.
- You can substitute the Parmesan cheese with Pecorino Romano cheese.
Variations:
- You can add sliced mushrooms to the potato mixture for an extra flavor boost.
- You can sprinkle chopped fresh herbs, such as thyme or rosemary, over the top of the gratin before baking.
Tips and tricks:
- Use a mandoline slicer to get even, thin slices of potatoes.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
- Leftovers can be stored in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, cover the gratin with aluminum foil and bake in a 350°F oven for 15-20 minutes until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a fancy presentation.
- Garnish with chopped fresh parsley or chives.
Garnishes:
- Chopped fresh parsley or chives.
Pairings:
- This gratin pairs well with roasted chicken or beef.
Suggested side dishes:
- A simple green salad or roasted vegetables would make a great side dish.
Troubleshooting advice:
- If the gratin is not browning on top, you can broil it for a few minutes at the end of the cooking time.
Food safety advice:
- Make sure to cook the gratin to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Spirgel-Kartoffel-Gratin is a traditional German dish that is typically served as a side dish with meat or poultry.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve the gratin hot as a side dish with your favorite meat or poultry.
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Region: German