Batata Suíça
Swiss potato.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Mix Potato - Jundiaí
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Despite its name suggesting Swiss origins, Batata Suíça (Swiss Potato) is a popular Brazilian dish. Its exact origins are debated, but it is believed to have been created in the mid-20th century, possibly influenced by European immigrants and their cooking techniques, especially French and Swiss potato gratins. The name likely alludes to the use of cream and cheese, ingredients often associated with Swiss cuisine.
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Batata Suíça is considered comfort food in Brazil, often served at casual gatherings and family meals. It's a versatile dish, adaptable to different ingredients and regional preferences. It is often found in restaurants specializing in home-style cooking.
Family Gatherings
Batata Suíça is frequently prepared for family gatherings and special occasions due to its ease of preparation and crowd-pleasing nature. It's a shareable dish that fosters a sense of togetherness.
Restaurant Staple
It is a common item on the menu of many Brazilian restaurants, especially those offering 'comida caseira' (homemade food).
Regional Variations
Variations exist across different regions of Brazil, with some incorporating different cheeses, meats, or vegetables based on local availability and culinary traditions.
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Batata Suíça is a rich and savory dish. The dominant flavors are creamy, cheesy, and potato-centric, enhanced by the savory notes of ham and the subtle sweetness of sautéed onions.
The dish features boiled potatoes, often sliced, layered with a creamy sauce made from cream (creme de leite), sometimes béchamel, and various cheeses like mozzarella, Gruyère (though often substituted with cheaper local cheeses), and Parmesan. Ham or bacon is frequently added for a smoky and salty counterpoint. Sautéed onions provide a mild sweetness that balances the richness. Seasonings typically include salt, pepper, and sometimes nutmeg. The entire assembly is baked until golden brown and bubbly.
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Potato Preparation
Boil the potatoes until tender but firm, avoiding overcooking which can result in a mushy texture. Allow them to cool slightly before slicing.
Cheese Selection
While traditional recipes may call for Gruyère, feel free to experiment with different cheeses based on your preference and availability. Emmental, provolone, or a blend of cheeses can work well.
Creamy Sauce Consistency
Ensure the creamy sauce is not too thin, as it will make the dish watery. A slightly thickened sauce helps bind the potatoes and other ingredients together.
Browning
For a beautiful golden-brown crust, broil the dish for a few minutes at the end of baking, keeping a close eye to prevent burning.
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