Ingredients with Measurements:
- 1 kg potatoes, peeled and thinly sliced
- 200 g Éisleker ham, thinly sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Gruyère cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
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 sliced potatoes to the skillet and stir to combine with the onion and garlic. Cook for 5-7 minutes, until the potatoes are slightly softened.
4. Add the Éisleker ham to the skillet and stir to combine.
5. In a separate bowl, whisk together the heavy cream, salt, and black pepper.
6. Grease the baking dish with butter.
7. Layer half of the potato and ham mixture in the bottom of the baking dish.
8. Pour half of the cream mixture over the potatoes.
9. Sprinkle half of the grated Gruyère cheese over the cream.
10. Repeat with another layer of potatoes, cream, and cheese.
11. Cover the baking dish with foil and bake for 45 minutes.
12. Remove the foil and bake for an additional 15-20 minutes, until the cheese is golden brown and bubbly.
13. Let the gratin cool for 5-10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 560
Fat: 41g
Carbohydrates: 31g
Protein: 19g
Sodium: 930mg
Sugar: 3g
Substitutions for ingredients:
- Éisleker ham can be substituted with any other type of ham.
- Gruyère cheese can be substituted with any other type of cheese that melts well, such as cheddar or Swiss.
Variations:
- Add sliced mushrooms to the potato and ham mixture for extra flavor.
- Substitute half of the potatoes with sweet potatoes for a twist on the classic recipe.
- Add a layer of thinly sliced apples to the gratin for a sweet and savory combination.
Tips and tricks:
- Use a mandoline slicer to ensure that the potatoes are sliced thinly and evenly.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken and the cheese to set.
- Leftovers can be reheated in the oven or microwave.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the gratin in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with fresh parsley or chives for a pop of color.
Pairings:
Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Roasted Brussels sprouts with bacon
- Garlic roasted carrots
Troubleshooting advice:
- If the gratin is not browning on top, broil for a few minutes until golden brown.
- If the potatoes are still hard after baking, cover with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to cook the potatoes and ham thoroughly before baking.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F (74°C) before consuming.
Food history:
Éisleker ham is a type of cured ham that originates from the Ardennes region of Belgium. It is known for its smoky flavor and is often used in traditional Belgian dishes.
Flavor profiles:
This gratin is rich and creamy, with a smoky flavor from the Éisleker ham and a nutty flavor from the Gruyère cheese.
Serving suggestions:
Serve this gratin as a main dish for a cozy family dinner or as a side dish for a holiday meal.
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Taste: Savory, Creamy, Cheesy, Comforting, Rich