Ingredients with Measurements:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups shredded torpil (a type of cheese)
- 2 pounds potatoes, peeled and thinly sliced
- 1/4 cup grated Parmesan cheese
Special Equipment Needed:
- 9x13 inch baking dish
- Whisk
- Knife
- Cutting board
Step-by-Step Instructions:
1. Preheat oven to 375°F. Grease a 9x13 inch baking dish with butter.
2. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
3. Slowly whisk in the milk, salt, and pepper. Continue to whisk until the mixture is thick and bubbly.
4. Remove from heat and stir in the torpil.
5. Arrange the potatoes in the prepared baking dish. Pour the torpil mixture over the potatoes. Sprinkle with Parmesan cheese.
6. Bake for 45 minutes, or until the potatoes are tender and the top is golden brown.
Time:
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information:
Calories: 260
Fat: 11 g
Carbohydrates: 28 g
Protein: 12 g
Substitutions for Ingredients
- For the torpil, you can substitute any type of cheese such as cheddar, mozzarella, or Gruyere.
- For the milk, you can use any type of milk such as almond milk, soy milk, or coconut milk.
Variations:
- For a vegan version, use vegan butter and vegan cheese.
- For a gluten-free version, use gluten-free flour.
Tips and Tricks:
- To make the gratin extra creamy, add a tablespoon of cream cheese to the torpil mixture.
- To make the gratin extra cheesy, add an extra cup of shredded cheese to the torpil mixture.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat leftovers in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the gratin with a side salad and a dollop of sour cream.
Garnishes:
Garnish with fresh herbs such as parsley or chives.
Pairings:
Pair with a glass of white wine or a light beer.
Suggested Side Dishes:
Serve with a side of roasted vegetables or a green salad.
Troubleshooting Advice:
If the gratin is too dry, add a splash of milk to the torpil mixture before baking.
Food Safety Advice:
Refrigerate leftovers within 2 hours of cooking.
Food History:
The origin of this dish is unknown, but it is thought to have originated in the Mediterranean region.
Flavor Profiles:
This dish has a creamy, cheesy flavor with a hint of salt and pepper.
Serving Suggestions:
Serve as a main dish or as a side dish.
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Taste: Savory, Rich, Creamy, Comforting, Cheesy