Ingredients with Measurements:
- 1 lb Tronchetto Stagionato cheese, grated
- 2 lbs potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
Special Equipment Needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the grated Tronchetto Stagionato cheese, heavy cream, minced garlic, salt, and black pepper.
3. Add the thinly sliced potatoes to the bowl and toss to coat evenly.
4. Grease a 9x13 inch baking dish with cooking spray or butter.
5. Layer the potato mixture in the baking dish, making sure to spread it out evenly.
6. Sprinkle the breadcrumbs and grated Parmesan cheese over the top of the potato mixture.
7. Cover the baking dish with aluminum foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
9. Let the gratin cool for 5-10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 5 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 545
- Fat: 40g
- Carbohydrates: 31g
- Protein: 18g
- Sodium: 840mg
- Sugar: 3g
Substitutions for ingredients:
- Tronchetto Stagionato cheese can be substituted with any hard, aged cheese such as Parmesan or Pecorino Romano.
- 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 parsley or thyme before baking.
- Substitute sweet potatoes or butternut squash for some or all of the potatoes.
Tips and Tricks:
- Use a mandoline slicer to get evenly sliced potatoes.
- Let the gratin cool for a few minutes before serving to allow it to set up.
- If the top of the gratin is browning too quickly, cover it with foil again during the last 10-15 minutes of baking.
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 for 15-20 minutes, or until heated through.
Presentation Ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish the top of the gratin with fresh herbs or a sprinkle of paprika.
Garnishes:
- Fresh herbs such as parsley or thyme
- Paprika
Pairings:
- Serve the gratin with a green salad or roasted vegetables for a complete meal.
- Pair with a full-bodied red wine such as Cabernet Sauvignon or Syrah.
Suggested Side Dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting Advice:
- If the gratin is too dry, add a little more cream or milk to the potato mixture before baking.
- If the gratin is too wet, add a little more breadcrumbs or let it bake uncovered for a few extra minutes.
Food Safety Advice:
- Make sure to cook the gratin to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
- Gratin dishes originated in French cuisine and typically feature a creamy sauce and a crispy topping.
Flavor Profiles:
- Creamy, cheesy, savory
Serving Suggestions:
- Serve the gratin as a side dish or as a main course with a salad or vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian