Ingredients with Measurements:
- 2 pounds of potatoes, peeled and thinly sliced
- 2 large leeks, white and light green parts only, thinly sliced
- 2 cups of heavy cream
- 1 cup of St Tola Divine goat cheese, crumbled
- 2 cloves of garlic, minced
- 1 teaspoon of dried thyme
- Salt and pepper to taste
Special equipment needed:
- Mandoline or sharp knife
- Large baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix together the sliced potatoes, leeks, garlic, thyme, salt, and pepper.
3. In a separate bowl, whisk together the heavy cream and crumbled St Tola Divine goat cheese.
4. Pour the cream mixture over the potato and leek mixture and stir to combine.
5. Transfer the mixture to a large baking dish and cover with aluminum foil.
6. Bake for 45 minutes, then 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: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 430
Fat: 31g
Carbohydrates: 28g
Protein: 11g
Sodium: 360mg
Sugar: 3g
Substitutions for ingredients:
- Yukon Gold or Russet potatoes can be used instead of regular potatoes.
- Gruyere or Parmesan cheese can be used instead of St Tola Divine goat cheese.
Variations:
- Add cooked bacon or ham for a meatier version.
- Use sweet potatoes instead of regular potatoes for a sweeter version.
- Add chopped spinach or kale for a healthier version.
Tips and tricks:
- Use a mandoline or sharp knife to ensure even potato slices.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken.
- Leftovers can be reheated in the oven or microwave.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, cover with foil and bake in a 350°F (175°C) oven for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with chopped fresh herbs, such as parsley or chives.
Garnishes:
- Chopped fresh herbs, such as parsley or chives.
Pairings:
- Serve with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Sauteed green beans
- Steamed broccoli
Troubleshooting advice:
- If the top of the gratin is not browning, increase the oven temperature to 400°F (205°C) for the last 10-15 minutes of baking.
Food safety advice:
- Make sure the potatoes are cooked through before serving to avoid foodborne illness.
Food history:
- Gratin dishes originated in French cuisine and typically consist of sliced potatoes or other vegetables baked in cream and cheese.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve as a side dish with roasted meat or poultry.
Related Categories
Cooking Method: N/A
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Region: Irish
Taste: Creamy, Savory, Rich, Comforting, Herby