Polesano Potato Gratin

Ingredients

• 1 kg (2.2 lbs) potatoes, peeled and thinly sliced 1 kg (2.2 lbs) potatoes, peeled and thinly sliced
• 250 ml (1 cup) heavy cream 250 ml (1 cup) heavy cream
• 100 g (1 cup) grated Parmesan cheese 100 g (1 cup) grated Parmesan cheese
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tsp fresh rosemary, finely chopped 1 tsp fresh rosemary, finely chopped
• 1 tsp fresh thyme leaves 1 tsp fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste
• Butter, for greasing the baking dish Butter, for greasing the baking dish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 12g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Grease a baking dish with butter.
3. 3.
   In a mixing bowl, combine the heavy cream, minced garlic, grated Parmesan cheese, rosemary, thyme, salt, and pepper.
4. 4.
   Arrange a layer of sliced potatoes in the greased baking dish, slightly overlapping each other.
5. 5.
   Pour a portion of the cream mixture over the potatoes, ensuring they are well coated.
6. 6.
   Repeat the layering process with the remaining potatoes and cream mixture until all the ingredients are used.
7. 7.
   Cover the baking dish with aluminum foil and bake for 40 minutes.
8. 8.
   Remove the foil and continue baking for an additional 20 minutes, or until the top is golden brown and the potatoes are tender.
9. 9.
   Allow the gratin to cool for a few minutes before serving.

Treat your ingredients with care...

• Potatoes — Make sure to slice the potatoes thinly and evenly to ensure even cooking throughout the gratin.

Tips & Tricks

• For a crispy top layer, broil the gratin for a few minutes after baking.
• Experiment with different types of cheese, such as Gruyere or Fontina, for a unique flavor twist.
• Add a pinch of nutmeg to the cream mixture for a subtle warmth of flavor.
• Serve the gratin as a side dish with roasted meats or as a main course with a fresh green salad.
• Leftovers can be reheated in the oven or enjoyed cold the next day.

Serving advice

Serve the Polesano Potato Gratin hot, straight from the oven, to fully enjoy its creamy and comforting qualities.

Presentation advice

Garnish the gratin with a sprig of fresh rosemary or thyme to add a touch of elegance to the presentation. Serve it in individual ramekins for a more sophisticated look.