Ingredients with Measurements:
- 2 lbs. potatoes, peeled and thinly sliced
- 1 lb. Bayonne ham, thinly sliced
- 2 cups heavy cream
- 1 cup grated Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp. dried thyme
- Salt and pepper to taste
Special equipment needed:
- Mandoline slicer (optional)
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine heavy cream, minced garlic, dried thyme, salt, and pepper. Mix well.
3. Add sliced potatoes to the cream mixture and toss to coat.
4. Layer half of the potato mixture in the bottom of the baking dish.
5. Layer half of the Bayonne ham on top of the potatoes.
6. Sprinkle half of the Gruyere and Parmesan cheese on top of the ham.
7. Repeat layers with remaining potato mixture, Bayonne ham, and cheese.
8. Cover the baking dish with aluminum foil and bake for 45 minutes.
9. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
10. Let cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 5 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- Serves 6-8 people
Nutritional information:
- Calories per serving: 560
- Total fat: 40g
- Saturated fat: 23g
- Cholesterol: 165mg
- Sodium: 1240mg
- Total carbohydrates: 23g
- Dietary fiber: 2g
- Sugars: 2g
- Protein: 28g
Substitutions for ingredients:
- Bayonne ham can be substituted with prosciutto or any other cured ham.
- Gruyere cheese can be substituted with Swiss cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add sliced onions or leeks to the potato mixture for extra flavor.
- Add chopped fresh herbs such as parsley or chives to the cream mixture for added freshness.
- Use sweet potatoes or yams instead of regular potatoes for a twist on the classic recipe.
Tips and tricks:
- Use a mandoline slicer to ensure even and thin potato slices.
- Let the gratin cool for a few minutes before serving to allow the cream to set.
- For a crispy top, broil the gratin for a few minutes after baking.
Storage instructions:
- Store leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover gratin in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for an elegant presentation.
- Garnish with fresh herbs such as thyme or rosemary.
Garnishes:
- Fresh herbs such as thyme or rosemary.
Pairings:
- Serve with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the gratin is not browning on top, broil for a few minutes until golden brown.
- If the potatoes are not cooked through, cover the dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to fully cook the potatoes to avoid any risk of foodborne illness.
Food history:
- Bayonne ham is a type of cured ham from the Basque region of France. It is known for its delicate flavor and tender texture.
Flavor profiles:
- Creamy
- Savory
- Salty
Serving suggestions:
- Serve as a main dish for dinner or as a side dish for a holiday meal.
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Region: French