Ingredients with Measurements:
- 2 pounds of potatoes, peeled and sliced
- 1 cup of heavy cream
- 1 cup of grated Val Seriana cheese
- 1/2 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
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 heavy cream, Val Seriana cheese, Parmesan cheese, garlic, salt, black pepper, and nutmeg.
3. Add the sliced potatoes to the bowl and toss to coat evenly.
4. Arrange the potato slices in the baking dish, making sure to spread them out evenly.
5. Pour any remaining cheese and cream mixture over the potatoes.
6. Cover the baking dish with foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
8. Let the gratin cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 5 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 360
- Fat: 24g
- Carbohydrates: 25g
- Protein: 11g
- Fiber: 3g
Substitutions for ingredients:
- If you can't find Val Seriana cheese, you can substitute it with Gruyere or Fontina cheese.
- You can use half-and-half instead of heavy cream for a lighter version of this recipe.
Variations:
- Add sliced onions or leeks to the gratin for extra flavor.
- Top the gratin with breadcrumbs or chopped herbs before baking for a crunchy texture.
Tips and tricks:
- Use a mandoline slicer to slice the potatoes evenly and quickly.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
- If the top of the gratin is browning too quickly, cover it with foil again.
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 gratin with chopped parsley or chives before serving.
Garnishes:
- Chopped parsley or chives
Pairings:
- This gratin pairs well with roasted chicken or beef.
Suggested side dishes:
- A simple green salad or roasted vegetables would be a great side dish for this gratin.
Troubleshooting advice:
- If the gratin is too dry, add a little more cream or milk before baking.
- If the potatoes are still hard after baking, cover the dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before handling any food.
- Store any leftover gratin in the refrigerator within 2 hours of cooking.
Food history:
- Val Seriana cheese is a type of Italian cheese that is made from cow's milk. It is named after the Val Seriana region in Lombardy, Italy.
Flavor profiles:
- This gratin has a rich and creamy flavor, with a nutty and slightly sweet taste from the Val Seriana cheese.
Serving suggestions:
- Serve this gratin as a side dish for a family dinner or holiday meal.
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