Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and thinly sliced
- 1 cup of Toma della Valle Stura cheese, grated
- 1 cup of heavy cream
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of butter, melted
- 1/4 cup of breadcrumbs
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix together the melted butter and breadcrumbs. Set aside.
3. In a large bowl, combine the sliced potatoes, grated Toma della Valle Stura cheese, minced garlic, salt, and black pepper. Toss until the potatoes are evenly coated.
4. Grease the baking dish with butter or cooking spray.
5. Arrange the potato mixture in the baking dish, making sure to spread it out evenly.
6. Pour the heavy cream over the potatoes, making sure to cover them completely.
7. Sprinkle the breadcrumb mixture over the top of the potatoes.
8. Cover the baking dish with foil and bake for 45 minutes.
9. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
10. Let the gratin cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 5 minutes
Temperature:
- Preheat the oven to 375°F (190°C).
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 360
- Fat: 23g
- Carbohydrates: 28g
- Protein: 10g
Substitutions for ingredients:
- Toma della Valle Stura cheese can be substituted with any other semi-soft cheese, such as Gruyere or Fontina.
- Heavy cream can be substituted with half-and-half or whole milk.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
Variations:
- Add sliced onions or leeks to the potato mixture for extra flavor.
- Top the gratin with chopped fresh herbs, such as thyme or rosemary.
- Add cooked bacon or ham to the potato mixture for a heartier dish.
Tips and tricks:
- Use a mandoline slicer to ensure that the potatoes are sliced evenly.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken.
- Cover the gratin with foil if the top is browning too quickly.
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 (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish the gratin with chopped fresh 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.
- Pair the gratin with a glass of white wine, such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the gratin is too dry, add more heavy cream or milk.
- If the top is browning too quickly, cover the gratin with foil.
Food safety advice:
- Make sure to cook the gratin until the potatoes are tender and the top is golden brown.
- Store any leftover gratin in the refrigerator for up to 3 days.
Food history:
- Gratin dishes originated in French cuisine and typically consist of a creamy sauce and a crispy topping.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve the gratin as a side dish or a main course.
Related Categories
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Region: Italian
Taste: Savory, Creamy, Rich, Aromatic, Comforting