Ingredients with Measurements:
- 2 lbs. potatoes, peeled and thinly sliced
- 1 cup grated cheddar cheese
- 1 cup grated gruyere cheese
- 1/2 cup heavy cream
- 1/2 cup milk
- 2 cloves garlic, minced
- 2 tbsp. butter
- Salt and pepper, to taste
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, boil the sliced potatoes until tender. Drain and set aside.
3. In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the heavy cream and milk to the saucepan, and stir until well combined.
5. Add the grated cheddar and gruyere cheese to the saucepan, and stir until melted and smooth.
6. Season the cheese sauce with salt and pepper to taste.
7. Layer half of the cooked potatoes in the bottom of the baking dish.
8. Pour half of the cheese sauce over the potatoes.
9. Repeat with the remaining potatoes and cheese sauce.
10. Cover the baking dish with foil and bake for 30 minutes.
11. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and bubbly.
12. Let the potato and cheese bake cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 50 minutes
Temperature:
- 375°F
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 20g
- Saturated fat: 12g
- Cholesterol: 65mg
- Sodium: 280mg
- Total carbohydrates: 28g
- Dietary fiber: 3g
- Sugars: 3g
- Protein: 14g
Substitutions for ingredients:
- You can use any type of cheese you prefer, such as gouda or fontina.
- You can use half-and-half instead of heavy cream.
Variations:
- Add sliced onions or bacon to the potato layers for extra flavor.
- Use sweet potatoes instead of regular potatoes for a twist on the classic recipe.
- Add herbs like thyme or rosemary to the cheese sauce for added flavor.
Tips and tricks:
- Use a mandoline slicer to get even slices of potatoes.
- Make sure to season the cheese sauce well with salt and pepper.
- Let the potato and cheese bake cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the potato and cheese bake in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Serve the potato and cheese bake in individual ramekins for a fancy presentation.
- Garnish with chopped fresh parsley or chives.
Pairings:
- Serve with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed broccoli
- Grilled asparagus
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk or cream to thin it out.
- If the top of the potato and cheese bake is not browning, broil it for a few minutes until golden.
Food safety advice:
- Make sure to cook the potatoes until tender to avoid any undercooked potatoes in the dish.
Food history:
- Potato and cheese bakes are a popular dish in many European countries, including Sweden, Germany, and Switzerland.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve the potato and cheese bake as a main dish or as a side dish to a larger meal.
Related Categories
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Region: Swedish
Taste: Savory, Creamy, Cheesy, Comforting, Herby