Ingredients with Measurements:
- 1 pound of potatoes, peeled and sliced
- 1 cup of heavy cream
- 1 cup of grated Tomme Vaudoise cheese
- 2 cloves of garlic, minced
- 1 tablespoon of butter
- Salt and pepper to taste
Special equipment needed:
- Oven-safe baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a saucepan, heat the cream and garlic over medium heat until hot but not boiling.
3. In a buttered baking dish, layer the sliced potatoes and grated Tomme Vaudoise cheese.
4. Pour the hot cream mixture over the potatoes and cheese.
5. Season with salt and pepper to taste.
6. Cover the baking dish with foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 15-20 minutes or until the potatoes are tender and the cheese is golden brown.
8. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 420
Fat per serving: 32g
Carbohydrates per serving: 22g
Protein per serving: 12g
Substitutions for ingredients:
- Tomme Vaudoise cheese can be substituted with any other semi-hard cheese such as Gruyere or Emmental.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add thinly sliced onions or leeks between the layers of potatoes and cheese.
- Top the gratin with breadcrumbs or chopped herbs before baking.
- Add cooked bacon or ham for a heartier dish.
Tips and tricks:
- Use a mandoline slicer to ensure even slices of potatoes.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
- Leftover gratin can be reheated in the oven or microwave.
Storage instructions:
- Store leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the gratin in a preheated oven at 375°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 herbs or a sprinkle of paprika.
Garnishes:
- Chopped parsley, thyme, or rosemary
- Paprika
Pairings:
- Serve with a green salad or roasted vegetables for a complete meal.
- Pair with a glass of white wine such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Crusty bread
Troubleshooting advice:
- If the gratin is too dry, add more cream or milk before baking.
- If the gratin is too watery, drain excess liquid before baking.
Food safety advice:
- Make sure the potatoes are cooked through before serving to avoid foodborne illness.
Food history:
- Tomme Vaudoise is a semi-hard cheese from the Swiss canton of Vaud.
Flavor profiles:
- Creamy
- Cheesy
- Savory
Serving suggestions:
- Serve as a side dish or main course.
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Region: Swiss