Ingredients with Measurements:
- 2 large potatoes, peeled and thinly sliced
- 1 can of artichoke hearts, drained and chopped
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- Salt and pepper to taste
- 2 tablespoons of butter
- 1/4 cup of breadcrumbs
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the sliced potatoes, chopped artichoke hearts, heavy cream, grated Parmesan cheese, minced garlic, salt, and pepper.
3. Grease the baking dish with butter.
4. Layer the potato and artichoke mixture into the baking dish, making sure to spread it out evenly.
5. Sprinkle the breadcrumbs on top of the mixture.
6. Cover the dish with aluminum foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender.
8. Let the gratin cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 50-55 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 320
- Fat: 22g
- Carbohydrates: 22g
- Protein: 9g
- Fiber: 3g
Substitutions for ingredients:
- You can use half-and-half or milk instead of heavy cream.
- You can use any type of cheese you prefer instead of Parmesan cheese.
- You can use fresh or frozen artichoke hearts instead of canned.
Variations:
- You can add cooked bacon or ham to the gratin for extra flavor.
- You can add sliced onions or leeks to the gratin for extra texture.
- You can use sweet potatoes instead of regular potatoes for a sweeter flavor.
Tips and tricks:
- Use a mandoline slicer to get even slices of potatoes.
- Make sure to season the gratin well with salt and pepper.
- Let the gratin cool for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gratin in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with chopped fresh herbs, such as parsley or thyme.
Garnishes:
- Chopped fresh herbs, such as parsley or thyme.
Pairings:
- This gratin pairs well with roasted chicken, pork chops, or steak.
Suggested side dishes:
- A simple green salad or roasted vegetables would be a great side dish for this gratin.
Troubleshooting advice:
- If the gratin is not browning on top, you can broil it for a few minutes at the end of cooking time.
- If the gratin is too dry, you can add more cream or milk to the mixture.
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:
- Gratin dishes originated in French cuisine and typically involve a topping of cheese, breadcrumbs, or butter.
Flavor profiles:
- This gratin has a creamy and savory flavor, with a slight tang from the artichoke hearts.
Serving suggestions:
- Serve this gratin as a side dish for a family dinner or holiday meal.
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Region: French