Ingredients with Measurements:
- 2 pounds of potatoes, peeled and thinly sliced
- 1 cup of heavy cream
- 1 cup of milk
- 1 tablespoon of butter
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried rosemary
- 8 ounces of Toma del Lait Brusc cheese, grated
Special equipment needed:
- 9x13 inch baking dish
- Mandoline or sharp knife for slicing potatoes
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a medium saucepan, heat the cream, milk, butter, salt, black pepper, garlic powder, onion powder, thyme, and rosemary over medium heat until it comes to a simmer.
3. Layer half of the sliced potatoes in the bottom of the baking dish.
4. Pour half of the cream mixture over the potatoes.
5. Sprinkle half of the grated Toma del Lait Brusc cheese over the cream mixture.
6. Repeat layers with the remaining potatoes, cream mixture, and cheese.
7. Cover the dish with foil and bake for 45 minutes.
8. Remove the 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 5-10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 375
Fat per serving: 24g
Carbohydrates per serving: 28g
Protein per serving: 12g
Substitutions for ingredients:
- Toma del Lait Brusc cheese can be substituted with Gruyere or Fontina cheese.
Variations:
- Add sliced onions or leeks between the layers of potatoes for extra flavor.
- Add cooked bacon or ham for a meaty version of the gratin.
Tips and tricks:
- Use a mandoline or sharp knife to slice the potatoes thinly and evenly for even cooking.
- Let the gratin cool for a few minutes before serving to allow the cream mixture to thicken and set.
Storage instructions:
- Store any leftovers 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 fresh herbs, such as parsley or chives.
Garnishes:
- Chopped fresh herbs, such as parsley or chives.
Pairings:
- Serve the gratin with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the gratin is not browning on top, broil for a few minutes until golden brown.
Food safety advice:
- Make sure to cook the gratin until the potatoes are tender and the cheese is melted and bubbly.
Food history:
- Gratin dishes have been around since the 18th century in French cuisine.
Flavor profiles:
- Creamy, cheesy, savory, and herbaceous.
Serving suggestions:
- Serve the gratin as a side dish or as a main course with a salad or vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French
Taste: Creamy, Savory, Cheesy, Rich, Comforting