Ingredients with Measurements:
- 1 lb Vacherin Fribourgeois cheese, grated
- 1 lb potatoes, peeled and sliced
- 1 cup heavy cream
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup breadcrumbs
- 2 tbsp butter, melted
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, combine the grated Vacherin Fribourgeois cheese, heavy cream, minced garlic, salt, and black pepper.
3. Layer the sliced potatoes in the bottom of the baking dish.
4. Pour half of the cheese mixture over the potatoes.
5. Add another layer of potatoes on top of the cheese mixture.
6. Pour the remaining cheese mixture over the potatoes.
7. In a small bowl, mix together the breadcrumbs and melted butter.
8. Sprinkle the breadcrumb mixture over the top of the cheese mixture.
9. Cover the baking dish with foil and bake for 45 minutes.
10. Remove the foil and bake for an additional 15-20 minutes or until the top is golden brown and the potatoes are tender.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 35g
Carbohydrates: 18g
Protein: 17g
Sodium: 720mg
Sugar: 2g
Substitutions for ingredients:
- Vacherin Fribourgeois cheese can be substituted with Gruyere or Emmental cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Potatoes can be substituted with sweet potatoes or turnips.
Variations:
- Add chopped bacon or ham for a meatier version.
- Add sliced onions or leeks for extra flavor.
- Add chopped herbs like thyme or rosemary for a fragrant twist.
Tips and tricks:
- Use a mandoline slicer to get even slices of potatoes.
- Let the gratin rest for 10 minutes before serving to allow the cheese to set.
- To make the dish more crispy, broil the gratin for a few minutes before serving.
Storage instructions:
- Store 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 10-15 minutes or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with chopped parsley or chives for a pop of color.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve with a side salad or roasted vegetables for a balanced meal.
- Pair with a glass of white wine like Chardonnay or Sauvignon Blanc.
Suggested side dishes:
- Mixed greens salad with vinaigrette dressing
- Roasted Brussels sprouts with bacon
Troubleshooting advice:
- If the gratin is too runny, add more breadcrumbs to the top before baking.
- If the top is browning too quickly, cover with foil and continue baking.
Food safety advice:
- Make sure to cook the potatoes until they are tender to avoid any foodborne illnesses.
- Store leftover gratin in the refrigerator within 2 hours of cooking.
Food history:
- Vacherin Fribourgeois cheese is a Swiss cheese that originated in the Fribourg region of Switzerland.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve as a main dish or as a side dish with a protein like roasted chicken or grilled steak.
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Region: Swiss