Ingredients with Measurements:
- 4 large potatoes, peeled and thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 2 cups Wensleydale cheese, grated
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 2 tablespoons butter
- Salt and pepper to taste
Special equipment needed:
- Mandoline or sharp knife
- Large baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the chicken or vegetable broth and heavy cream to the skillet and bring to a simmer.
4. Add the sliced potatoes to the skillet and stir to coat with the cream mixture.
5. Season with salt and pepper to taste.
6. Transfer the potato mixture to a large baking dish and spread it evenly.
7. Sprinkle the grated Wensleydale cheese over the top of the potatoes.
8. Cover the baking dish with aluminum foil and bake for 30 minutes.
9. Remove the foil and bake for an additional 20-25 minutes, or until the cheese is golden brown and bubbly.
10. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 55 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 400
Fat: 28g
Carbohydrates: 24g
Protein: 14g
Substitutions for ingredients:
- Wensleydale cheese can be substituted with any other crumbly cheese, such as feta or goat cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Chicken or vegetable broth can be substituted with water.
Variations:
- Add sliced mushrooms or chopped spinach to the potato mixture.
- Add a layer of sliced ham or cooked bacon between the potato and cheese layers.
- Use sweet potatoes instead of regular potatoes for a twist on the classic gratin.
Tips and tricks:
- Use a mandoline or sharp knife to slice the potatoes thinly and evenly.
- Make sure the potatoes are fully coated with the cream mixture to ensure even cooking.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
Leftover gratin 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 (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or chives.
Pairings:
Serve the gratin with a side salad or roasted vegetables.
Suggested side dishes:
Roasted Brussels sprouts, green beans, or asparagus.
Troubleshooting advice:
If the gratin is not browning evenly, move it to a higher rack in the oven or broil it for a few minutes at the end of cooking.
Food safety advice:
Make sure the potatoes are fully cooked before serving to avoid foodborne illness.
Food history:
Potato gratin is a classic French dish that originated in the Dauphiné region of France.
Flavor profiles:
Creamy, cheesy, savory.
Serving suggestions:
Serve the gratin as a side dish for a holiday meal or as a main course with a side salad.
Related Categories
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Region: British
Taste: Creamy, Cheesy, Savory, Rich, Comforting