Ingredients with Measurements:
- 2 pounds of potatoes, peeled and thinly sliced
- 1 cup of heavy cream
- 1/2 cup of whiskey
- 2 cups of shredded cheddar cheese
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 2 tablespoons of butter, cut into small pieces
Special equipment needed:
- 9x13 inch baking dish
- Mandoline or sharp knife for slicing potatoes
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a saucepan, heat the heavy cream and whiskey over medium heat until it comes to a simmer.
3. Add the shredded cheddar cheese, salt, black pepper, and nutmeg to the saucepan. Stir until the cheese is melted and the mixture is smooth.
4. Grease the baking dish with butter.
5. Arrange a layer of sliced potatoes in the bottom of the baking dish.
6. Pour a layer of the cheese mixture over the potatoes.
7. Repeat with another layer of potatoes and cheese mixture until all the ingredients are used up.
8. Dot the top of the gratin with small pieces of butter.
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.
11. Let the gratin cool for 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: 420
Fat: 28g
Carbohydrates: 23g
Protein: 12g
Sodium: 590mg
Substitutions for ingredients:
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of whiskey, you can use white wine or chicken broth.
- Instead of cheddar cheese, you can use Gruyere or Parmesan cheese.
Variations:
- Add cooked bacon or ham to the gratin for a meatier version.
- Substitute sweet potatoes or butternut squash for the potatoes.
- Add sliced onions or garlic to the layers for extra flavor.
Tips and tricks:
- Use a mandoline or sharp knife to slice the potatoes thinly and evenly.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
- To make ahead, assemble the gratin up to 24 hours in advance and refrigerate until ready to bake.
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 for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for an elegant presentation.
Garnishes:
Sprinkle chopped fresh herbs, such as parsley or chives, over the top of the gratin before serving.
Pairings:
This gratin pairs well with roasted chicken or beef.
Suggested side dishes:
Serve the gratin with a simple green salad or roasted vegetables.
Troubleshooting advice:
- If the gratin is too runny, bake it for a few more minutes to allow the cheese to set.
- If the top of the gratin is browning too quickly, cover it with foil and continue baking.
Food safety advice:
Make sure to cook the gratin to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Potato gratin is a classic French dish that has been enjoyed for centuries. The addition of whiskey and cheddar cheese is a modern twist on this traditional recipe.
Flavor profiles:
This gratin is rich and creamy with a subtle whiskey flavor and a sharp cheddar cheese taste.
Serving suggestions:
Serve the gratin as a side dish for a special occasion or as a main dish with a side salad for a comforting 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: N/A