Ingredients with Measurements:
- 2 large potatoes, thinly sliced
- 1 large timphan, thinly sliced
- 1 cup heavy cream
- 1 cup grated Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
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, minced garlic, nutmeg, salt, and pepper.
3. Using a mandoline slicer, thinly slice the potatoes and timphan.
4. Grease a 9x13 inch baking dish with butter.
5. Layer the sliced potatoes and timphan in the baking dish, alternating between the two.
6. Pour the cream mixture over the potatoes and timphan, making sure to cover them completely.
7. Cover the baking dish with aluminum foil and bake for 45 minutes.
8. Remove the aluminum 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 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 per serving: 380
- Fat: 28g
- Carbohydrates: 18g
- Protein: 14g
Substitutions for ingredients:
- You can substitute the Gruyere cheese with Swiss cheese or Emmental cheese.
- You can substitute the timphan with zucchini or eggplant.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add sliced onions for extra flavor.
- Add chopped herbs like thyme or rosemary for a fragrant touch.
Tips and tricks:
- Use a mandoline slicer for even and thin slices of potatoes and timphan.
- Let the gratin cool for 10 minutes before serving to allow the cream to set.
- For a crispy top, broil the gratin for 2-3 minutes after baking.
Storage instructions:
- Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gratin in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with chopped parsley or chives for a pop of color.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve the gratin with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted Brussels sprouts with bacon
Troubleshooting advice:
- If the gratin is too runny, bake it for an additional 10-15 minutes until the cream has set.
Food safety advice:
- Make sure to wash the potatoes and timphan thoroughly before slicing.
- Store any leftover gratin in the refrigerator and consume within 3 days.
Food history:
- Gratin is a French dish that originated in the 18th century. It typically consists of sliced potatoes and cream, baked in the oven until golden brown.
Flavor profiles:
- Creamy, cheesy, nutty, savory
Serving suggestions:
- Serve the gratin as a side dish with roasted meat or fish.
Related Categories
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Region: French
Taste: Creamy, Cheesy, Savory, Herby, Comforting