Ingredients with Measurements:
- 2 lbs potatoes, peeled and sliced thinly
- 1 cup Vesterhavsost cheese, grated
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
Special equipment needed:
- Mandoline slicer (optional)
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, combine the sliced potatoes, grated Vesterhavsost cheese, minced garlic, salt, black pepper, and nutmeg. Toss to combine.
3. Pour the heavy cream over the potato mixture and stir until the potatoes are coated evenly.
4. Transfer the potato mixture to a 9x13 inch baking dish and spread it out evenly.
5. Cover the baking dish with aluminum foil and bake for 45 minutes.
6. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
7. 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: 455
- Fat: 33g
- Carbohydrates: 29g
- Protein: 11g
Substitutions for ingredients:
- Vesterhavsost cheese can be substituted with any other type of hard cheese, such as cheddar or parmesan.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add sliced onions or leeks to the potato mixture for extra flavor.
- Top the gratin with breadcrumbs or chopped herbs before baking for added texture and flavor.
Tips and tricks:
- Use a mandoline slicer to slice the potatoes thinly and evenly.
- Let the gratin cool for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the gratin in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for an elegant presentation.
- Garnish with chopped parsley or chives for a pop of color.
Garnishes:
- Chopped parsley or chives
Pairings:
- This gratin pairs well with roasted meats or poultry.
Suggested side dishes:
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the gratin is not browning evenly, move the baking dish to a different rack in the oven.
Food safety advice:
- Make sure the potatoes are cooked through before serving to avoid any risk of foodborne illness.
Food history:
- Gratin dishes originated in French cuisine and typically consist of a creamy sauce and a topping of cheese or breadcrumbs.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve the gratin as a side dish for a holiday meal or special occasion.
Related Categories
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Region: Danish
Taste: Creamy, Cheesy, Savory, Comforting