Ingredients with Measurements:
- 1 1/2 pounds potatoes, peeled and thinly sliced
- 1/2 cup Tyrolean grey cheese, grated
- 1/2 cup Gruyere cheese, grated
- 1/2 cup heavy cream
- 1/2 cup milk
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter, melted
- 1/4 cup breadcrumbs
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Grease the baking dish with butter or cooking spray.
3. In a large bowl, mix together the potatoes, Tyrolean grey cheese, Gruyere cheese, heavy cream, milk, garlic, salt, and pepper.
4. Arrange the potato mixture in the baking dish, making sure to spread it out evenly.
5. Drizzle the melted butter over the top of the potato mixture.
6. Sprinkle the breadcrumbs over the top of the butter.
7. Cover the baking dish with 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:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 345
Fat: 21g
Carbohydrates: 27g
Protein: 12g
Sodium: 421mg
Sugar: 3g
Substitutions for ingredients:
- Tyrolean grey cheese can be substituted with any other type of semi-hard cheese, such as cheddar or Swiss.
- Gruyere cheese can be substituted with any other type of hard cheese, such as Parmesan or Asiago.
- Heavy cream can be substituted with half-and-half or whole milk.
- Milk can be substituted with any type of non-dairy milk, such as almond or soy milk.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
Variations:
- Add cooked bacon or ham to the potato mixture for a heartier dish.
- Add sliced onions or leeks to the potato mixture for extra flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter dish.
- Add herbs such as thyme or rosemary to the potato mixture for extra flavor.
Tips and tricks:
- Use a mandoline slicer to ensure that the potatoes are sliced evenly.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
- If the top of the gratin is not brown enough, place it under the broiler for a few minutes.
Storage instructions:
Leftovers 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 until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for an elegant presentation.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or chives.
Pairings:
Serve with a green salad or roasted vegetables.
Suggested side dishes:
Roasted Brussels sprouts or green beans.
Troubleshooting advice:
If the gratin is too dry, add more milk or cream to the potato mixture before baking.
Food safety advice:
Make sure to cook the gratin to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Tyrolean grey cheese is a type of cheese that is made in the Tyrol region of Austria. It is a semi-hard cheese that is made from cow's milk.
Flavor profiles:
The Tyrolean grey cheese adds a nutty and slightly tangy flavor to the gratin, while the Gruyere cheese adds a rich and creamy flavor.
Serving suggestions:
Serve the gratin as a main dish for dinner or as a side dish for a holiday meal.
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Region: Austrian