Ingredients with Measurements:
- 2 lbs. Yukon gold potatoes, peeled and thinly sliced
- 1 lb. Alpine bistort, washed and chopped
- 2 cups heavy cream
- 1 cup grated Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter, melted
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Mandoline slicer
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the sliced potatoes, chopped Alpine bistort, heavy cream, Gruyere cheese, Parmesan cheese, melted butter, minced garlic, salt, and pepper.
3. Layer the potato mixture evenly in the baking dish.
4. Cover the dish with foil and bake for 45 minutes.
5. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
6. Let the gratin cool for 5-10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 480
Fat: 35g
Carbohydrates: 30g
Protein: 14g
Sodium: 420mg
Substitutions for ingredients:
- Yukon gold potatoes can be substituted with any other type of potato.
- Alpine bistort can be substituted with spinach or kale.
- Gruyere cheese can be substituted with Swiss cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add cooked bacon or ham for a meatier version.
- Substitute the heavy cream with half-and-half for a lighter version.
- Add sliced onions or leeks for extra flavor.
Tips and tricks:
- Use a mandoline slicer to ensure even potato slices.
- Let the gratin cool for a few minutes before serving to allow the flavors to meld together.
- To make ahead, assemble the gratin and refrigerate until ready to bake.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Pair with a crisp green salad and a glass of white wine.
Suggested side dishes:
Roasted vegetables or a crusty baguette.
Troubleshooting advice:
If the top of the gratin is browning too quickly, cover it with foil and continue baking.
Food safety advice:
Make sure the potatoes are fully cooked before serving.
Food history:
Gratin dishes originated in French cuisine and typically consist of sliced potatoes baked in cream and cheese.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve as a side dish with roasted meats or as a main dish with a salad.
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Region: Swiss