Ingredients with Measurements:
- 3 large potatoes, peeled and sliced thinly
- 2 Tomino cheese, sliced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
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 saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Add the heavy cream and Parmesan cheese to the saucepan. Stir until the cheese has melted and the mixture is smooth.
4. Layer the sliced potatoes in the bottom of the baking dish. Season with salt and pepper.
5. Pour half of the cream mixture over the potatoes.
6. Add a layer of sliced Tomino cheese on top of the cream mixture.
7. Repeat layers until all ingredients are used, ending with a layer of cream mixture on top.
8. Cover the baking dish with foil and bake for 45 minutes.
9. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and bubbly.
10. Let the gratin cool for 10 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: 420
- Fat: 30g
- Carbohydrates: 23g
- Protein: 15g
- Sodium: 450mg
Substitutions for ingredients:
- You can use any type of cheese that melts well in place of Tomino cheese.
- Half-and-half or milk can be used in place of heavy cream.
Variations:
- Add bacon or ham for a meatier version.
- Substitute sweet potatoes for regular potatoes for a twist on the classic recipe.
Tips and tricks:
- Use a mandoline slicer to get evenly sliced potatoes.
- Let the gratin cool for a few minutes before serving to allow the cream mixture to set.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F (175°C) for 10-15 minutes until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
- Sprinkle chopped fresh herbs, such as parsley or thyme, on top of the gratin before serving.
Pairings:
- Serve with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Steamed broccoli
Troubleshooting advice:
- If the gratin is not browning on top, broil for a few minutes until golden brown.
Food safety advice:
- Make sure the potatoes are cooked through before serving to avoid foodborne illness.
Food history:
- Gratin dishes originated in French cuisine and typically consist of sliced potatoes or other vegetables baked in a creamy sauce.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve the gratin as a side dish or a main course with a salad or vegetables.
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Taste: Creamy, Savory, Cheesy, Comforting