Ingredients with Measurements:
- 2 lbs potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup milk
- 1/2 cup Stinking Bishop cheese, grated
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter
Special equipment needed:
- Mandoline slicer
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the heavy cream, milk, Stinking Bishop cheese, Parmesan cheese, garlic, salt, and black pepper.
3. Add the sliced potatoes to the bowl and toss to coat them in the cheese mixture.
4. Grease a 9x13 inch baking dish with butter.
5. Arrange the potato slices in the baking dish, making sure to spread them out evenly.
6. Pour any remaining cheese mixture over the potatoes.
7. Cover the baking dish with foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
9. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 30g
Protein: 12g
Sodium: 670mg
Sugar: 4g
Substitutions for ingredients:
- Stinking Bishop cheese can be substituted with any soft, pungent cheese such as Taleggio or Epoisses.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add sliced onions or leeks to the gratin for extra flavor.
- Top the gratin with breadcrumbs or chopped herbs before baking.
- Use sweet potatoes or butternut squash instead of regular potatoes for a twist on the classic recipe.
Tips and tricks:
- Use a mandoline slicer to ensure that the potato slices are all the same thickness.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
- Leftover gratin can be reheated in the oven or microwave.
Storage instructions:
- Store leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the gratin, place it in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for an elegant presentation.
- Garnish the gratin with chopped herbs or a sprinkle of paprika.
Garnishes:
- Chopped herbs such as parsley, thyme, or chives
- Paprika
Pairings:
- Serve the gratin with a green salad or roasted vegetables for a complete meal.
- Pair with a full-bodied red wine such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Grilled chicken or steak
Troubleshooting advice:
- If the gratin is too dry, add a little more milk or cream to the cheese mixture before pouring it over the potatoes.
- If the top of the gratin is browning too quickly, cover it with foil and continue baking.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store leftover gratin in the refrigerator and reheat thoroughly before eating.
Food history:
- Stinking Bishop cheese is a soft, washed-rind cheese made from the milk of Gloucester cows in England. It is named after a variety of pear that grows in the same region.
Flavor profiles:
- Creamy, cheesy, and slightly pungent from the Stinking Bishop cheese.
Serving suggestions:
- Serve the gratin as a side dish with roasted meat or fish.
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Region: British