Ingredients with Measurements:
- 4 large potatoes, peeled and thinly sliced
- 4 large carrots, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup grated Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
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, mix together the heavy cream, Gruyere cheese, Parmesan cheese, garlic, salt, black pepper, and nutmeg.
3. Add the sliced potatoes and carrots to the bowl and toss to coat.
4. Transfer the mixture to a greased 9x13 inch baking dish.
5. Cover the dish with foil and bake for 45 minutes.
6. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the vegetables are tender.
7. Let the gratin cool for 10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 5 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 450
- Fat: 32g
- Carbohydrates: 28g
- Protein: 13g
- Sodium: 610mg
- Fiber: 4g
- Sugar: 4g
Substitutions for ingredients:
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of Gruyere cheese, you can use Swiss cheese or cheddar cheese.
- Instead of Parmesan cheese, you can use Pecorino Romano cheese or Asiago cheese.
Variations:
- Add sliced onions or leeks to the gratin for extra flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter dish.
- Add chopped fresh herbs, such as thyme or rosemary, to the cream mixture for added flavor.
Tips and tricks:
- Use a mandoline slicer to ensure that the potatoes and carrots are sliced thinly and evenly.
- Cover the dish with foil for the first 45 minutes of baking to prevent the top from burning.
- Let the gratin cool for 10 minutes before serving to allow the cream to set.
Storage instructions:
- Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the gratin, preheat the oven to 350°F and bake for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for an elegant presentation.
- Garnish with chopped fresh herbs or a sprinkle of paprika for added color.
Garnishes:
- Chopped fresh herbs, such as parsley or chives
- Paprika
Pairings:
- Grilled or roasted chicken
- Pork chops
- Roasted vegetables
Suggested side dishes:
- Green salad
- Roasted asparagus
- Garlic bread
Troubleshooting advice:
- If the top of the gratin is browning too quickly, cover it with foil and continue baking.
- If the vegetables are still firm after the recommended cooking time, cover the dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to wash and peel the potatoes and carrots before slicing them.
- Store any leftover gratin in the refrigerator and consume within 3 days.
Food history:
- Gratin dishes originated in France and typically consist of sliced potatoes or other vegetables baked in a creamy sauce.
Flavor profiles:
- Creamy, cheesy, nutty, savory
Serving suggestions:
- Serve the gratin as a side dish for a hearty meal or as a main dish with a side salad.
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Region: Swedish