Ingredients with Measurements:
- 2 lbs of potatoes, peeled and thinly sliced
- 1 cup of heavy cream
- 1 cup of milk
- 1 garlic clove, minced
- 1 tsp of salt
- 1/2 tsp of black pepper
- 1/2 tsp of nutmeg
- 8 oz of Toma di Valgrisenche cheese, grated
- 2 tbsp of butter, melted
Special equipment needed:
- Mandoline slicer (optional)
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the heavy cream, milk, minced garlic, salt, black pepper, and nutmeg.
3. Add the thinly sliced potatoes to the bowl and toss to coat them in the cream mixture.
4. Grease the baking dish with melted butter.
5. Layer half of the potato slices in the bottom of the dish.
6. Sprinkle half of the grated Toma di Valgrisenche cheese over the potatoes.
7. Repeat with the remaining potato slices and cheese.
8. Pour any remaining cream mixture over the top of the potatoes.
9. Cover the dish with foil and bake for 45 minutes.
10. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
11. 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: 420
Fat: 28g
Carbohydrates: 29g
Protein: 13g
Sodium: 540mg
Sugar: 3g
Substitutions for ingredients:
- Toma di Valgrisenche cheese can be substituted with Gruyere or Fontina cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add sliced onions or leeks to the potato layers for extra flavor.
- Top the gratin with breadcrumbs or chopped herbs before baking for added texture and flavor.
Tips and tricks:
- Use a mandoline slicer to ensure even potato slices.
- Let the gratin cool for a few minutes before serving to allow the cream mixture to thicken and set.
- Leftover gratin can be reheated in the oven or microwave.
Storage instructions:
Leftover gratin can be stored 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 in the microwave for 1-2 minutes.
Presentation ideas:
Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
Garnish the gratin with chopped parsley or chives for a pop of color.
Pairings:
Pair the gratin with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
Roasted Brussels sprouts, sautéed spinach, or a mixed green salad.
Troubleshooting advice:
- If the gratin is too dry, add more cream or milk to the potato mixture.
- If the gratin is too soupy, bake it for an additional 10-15 minutes to allow the cream mixture to thicken.
Food safety advice:
- Make sure to cook the gratin to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftover gratin in the refrigerator within 2 hours of cooking.
Food history:
Toma di Valgrisenche is a cheese that is made in the Aosta Valley region of Italy. It is a semi-soft cheese that is made from cow's milk and has a nutty, slightly sweet flavor.
Flavor profiles:
Creamy, cheesy, nutty, slightly sweet.
Serving suggestions:
Serve the gratin as a side dish for a holiday meal or as a main course with a salad or vegetables.
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Region: Italian