Ingredients with Measurements:
- 1 lb. potatoes, peeled and thinly sliced
- 1 cup Spreewald gherkins, thinly sliced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- 2 cups milk
- 1 cup grated Gouda cheese
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Mandoline or sharp knife for slicing potatoes and gherkins
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, melt butter over medium heat. Add chopped onion and minced garlic and cook until softened.
3. Add flour to the skillet and stir until combined. Gradually add milk, stirring constantly, until the mixture thickens.
4. Add grated Gouda cheese to the skillet and stir until melted and combined.
5. Layer half of the sliced potatoes in the bottom of the baking dish. Top with half of the sliced gherkins.
6. Pour half of the cheese sauce over the potatoes and gherkins. Repeat with remaining potatoes, gherkins, and cheese sauce.
7. Cover the baking dish with foil and bake for 45 minutes.
8. Remove foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
9. Let cool for 5-10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 30g
Protein: 14g
Sodium: 450mg
Sugar: 6g
Substitutions for ingredients:
- Spreewald gherkins can be substituted with regular pickles or other pickled vegetables.
- Gouda cheese can be substituted with any other type of cheese that melts well, such as cheddar or Swiss.
Variations:
- Add cooked bacon or ham for a meatier version.
- Substitute half of the potatoes with sweet potatoes for a sweeter twist.
- Add fresh herbs such as thyme or rosemary for extra flavor.
Tips and tricks:
- Use a mandoline or sharp knife to slice the potatoes and gherkins thinly and evenly for even cooking.
- Make sure the cheese sauce is thick enough to coat the potatoes and gherkins evenly.
- Let the gratin cool for a few minutes before serving to allow the cheese sauce to set.
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 herbs such as parsley or chives.
Pairings:
Pair with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
Serve with a side of crusty bread or garlic bread for a comforting meal.
Troubleshooting advice:
- If the gratin is too dry, add more milk to the cheese sauce.
- If the gratin is too watery, bake for an additional 10-15 minutes uncovered.
Food safety advice:
Make sure to wash and dry the potatoes and gherkins thoroughly before slicing.
Food history:
Spreewald gherkins are a type of small, crunchy pickles that are a specialty of the Spreewald region in Germany.
Flavor profiles:
The gratin is creamy and cheesy with a tangy flavor from the pickles.
Serving suggestions:
Serve as a side dish for a family dinner or potluck.
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Region: German