Ingredients with Measurements:
- 2 lbs. potatoes, peeled and thinly sliced
- 1 lb. mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp. butter
- Salt and pepper to taste
Special equipment needed:
- Large baking dish
- Skillet
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a skillet, melt butter over medium heat. Add onions and garlic and sauté until onions are translucent.
3. Add mushrooms and sauté until they release their moisture and are tender.
4. In a large bowl, mix together sliced potatoes, mushroom mixture, heavy cream, Gruyere cheese, Parmesan cheese, salt, and pepper.
5. Transfer the mixture to a large baking dish.
6. Cover the dish with foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 15-20 minutes or until the top is golden brown and the potatoes are tender.
8. Let cool for 5-10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Preheat oven to 375°F.
Serving size:
- Serves 6-8 people
Nutritional information:
- Calories: 450
- Fat: 30g
- Carbohydrates: 30g
- Protein: 15g
Substitutions for ingredients:
- You can substitute Gruyere cheese with Swiss cheese.
- You can substitute Parmesan cheese with Pecorino Romano cheese.
Variations:
- You can add bacon or ham to the recipe for a meatier version.
- You can add herbs like thyme or rosemary for added flavor.
Tips and tricks:
- Make sure to slice the potatoes thinly to ensure even cooking.
- You can use a mandoline to make slicing the potatoes easier.
- Let the gratin cool for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store any leftovers 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 an elegant presentation.
Garnishes:
- Garnish with chopped parsley or chives for added color and flavor.
Pairings:
- Serve with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Steamed green beans
Troubleshooting advice:
- 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.
- Cook the gratin to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Gratin dishes originated in French cuisine and typically consist of sliced potatoes baked in cream and cheese.
Flavor profiles:
- Creamy, savory, and slightly earthy from the mushrooms.
Serving suggestions:
- Serve as a side dish or as a main course with a salad or vegetables.
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Region: Swedish