Ingredients with Measurements:
- 1 pound Toma Alpigiana cheese, grated
- 1/2 cup heavy cream
- 1/2 cup milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/4 cup breadcrumbs
Special Equipment Needed:
- Baking dish
- Saucepan
- Whisk
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a saucepan, melt the butter over medium heat.
3. Add the flour and whisk until smooth.
4. Gradually add the milk and heavy cream, whisking constantly until the mixture thickens.
5. Add the grated Toma Alpigiana cheese, nutmeg, salt, and pepper, and stir until the cheese is melted and the mixture is smooth.
6. Pour the cheese mixture into a baking dish.
7. Sprinkle the breadcrumbs over the top of the cheese mixture.
8. Bake for 20-25 minutes or until the top is golden brown and the cheese is bubbly.
9. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 28g
Protein per serving: 18g
Carbohydrates per serving: 6g
Fiber per serving: 0g
Sugar per serving: 2g
Sodium per serving: 400mg
Substitutions for ingredients:
- Toma Alpigiana cheese can be substituted with any other semi-soft cheese such as Fontina or Gruyere.
- Heavy cream can be substituted with half-and-half or whole milk.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
Variations:
- Add cooked bacon or ham to the cheese mixture for a heartier dish.
- Top the gratin with sliced tomatoes or roasted vegetables before baking.
- Substitute the Toma Alpigiana cheese with blue cheese or goat cheese for a different flavor.
Tips and Tricks:
- Grate the cheese finely for a smoother texture.
- Use a whisk to ensure the cheese mixture is smooth and free of lumps.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
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 an elegant presentation.
Garnishes:
Garnish the gratin with chopped fresh herbs such as parsley or thyme.
Pairings:
Serve the gratin with a side salad or roasted vegetables.
Suggested Side Dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting Advice:
- If the cheese sauce is too thick, add more milk or cream until it reaches the desired consistency.
- If the top of the gratin is not browning, place it under the broiler for a few minutes.
Food Safety Advice:
- Make sure the cheese is fully melted and the gratin is heated through before serving.
- Store any leftovers in the refrigerator and discard after 3 days.
Food History:
Toma Alpigiana is a semi-soft cheese from the Piedmont region of Italy. It is made from cow's milk and has a mild, nutty flavor.
Flavor Profiles:
The Toma Alpigiana Gratin has a rich and creamy cheese sauce with a hint of nutmeg and a crispy breadcrumb topping.
Serving Suggestions:
Serve the Toma Alpigiana Gratin as a main dish or as a side dish with roasted vegetables or a salad.
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