Ingredients with Measurements:
- 1 lb Toma Ovicaprina cheese, grated
- 1 cup heavy cream
- 1/2 cup milk
- 2 garlic cloves, minced
- 1/4 tsp nutmeg
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- 2 tbsp butter, melted
Special equipment needed:
- 9x13 inch baking dish
- Grater
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a medium saucepan, heat the cream, milk, garlic, nutmeg, salt, and pepper over medium heat until it begins to simmer.
3. Add the grated Toma Ovicaprina cheese to the saucepan and stir until the cheese has melted and the mixture is smooth.
4. Pour the cheese mixture into a 9x13 inch baking dish.
5. In a small bowl, mix together the breadcrumbs and melted butter.
6. Sprinkle the breadcrumb mixture over the cheese mixture.
7. Bake the gratin for 25-30 minutes, or until the top is golden brown and the cheese is bubbly.
8. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 390
Fat: 32g
Carbohydrates: 9g
Protein: 17g
Substitutions for ingredients:
- Toma Ovicaprina cheese can be substituted with any other semi-hard cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon or ham to the cheese mixture for a meatier gratin.
- Add sliced mushrooms or spinach to the cheese mixture for a vegetable-filled gratin.
- Use different types of cheese for a different flavor profile.
Tips and tricks:
- Make sure to grate the cheese finely for a smoother texture.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
- Serve with a side salad or roasted vegetables for a complete meal.
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.
Garnishes:
Garnish the gratin with chopped fresh herbs, such as parsley or thyme.
Pairings:
Pair the gratin with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve the gratin with a side salad or roasted vegetables, such as asparagus or Brussels sprouts.
Troubleshooting advice:
- If the gratin is too dry, add more cream or milk to the cheese mixture.
- If the gratin is too runny, add more breadcrumbs to the top before baking.
Food safety advice:
Make sure to 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 a creamy sauce and a crispy breadcrumb topping.
Flavor profiles:
The Toma Ovicaprina Gratin has a rich and creamy flavor with a nutty undertone from the Toma Ovicaprina cheese.
Serving suggestions:
Serve the Toma Ovicaprina Gratin as a main dish or as a side dish with roasted vegetables or a side salad.
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