Ingredients with Measurements:
- 2 large beetroots, peeled and thinly sliced
- 3 large potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- Salt and pepper, to taste
Special equipment needed:
- Mandoline slicer (optional)
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix together the heavy cream, Parmesan cheese, garlic, thyme, salt, and pepper.
3. Add the sliced beetroots and potatoes to the bowl and toss to coat evenly.
4. Arrange the sliced vegetables in the baking dish, alternating between beetroot and potato slices.
5. Pour the remaining cream mixture over the vegetables, making sure to cover them completely.
6. Cover the baking dish with aluminum foil and bake for 45 minutes.
7. Remove the foil and continue baking for another 20-25 minutes, or until the top is golden brown and the vegetables are tender.
8. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 10 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 385
Fat: 28g
Carbohydrates: 22g
Protein: 12g
Fiber: 3g
Sugar: 4g
Sodium: 450mg
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with any other hard cheese, such as Pecorino Romano or Asiago.
- Thyme can be substituted with any other herb, such as rosemary or sage.
Variations:
- Add sliced onions or leeks for extra flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter taste.
- Add a layer of sliced apples or pears for a fruity twist.
Tips and tricks:
- Use a mandoline slicer to ensure even slices.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken.
- Leftovers can be stored in the fridge for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the gratin in the oven at 350°F (175°C) 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 thyme leaves or chopped parsley.
Pairings:
Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Mixed green salad with vinaigrette dressing
Troubleshooting advice:
- If the gratin is not browning on top, increase the oven temperature to 400°F (200°C) for the last 10-15 minutes of baking.
- If the gratin is too runny, bake it for an additional 10-15 minutes, or until the cream has thickened.
Food safety advice:
- Make sure to thoroughly wash and peel the beetroots and potatoes before slicing.
- Store leftovers in the fridge and consume within 3 days.
Food history:
Gratin dishes originated in French cuisine and typically consist of sliced potatoes or other vegetables baked in a creamy sauce.
Flavor profiles:
This dish has a creamy and savory flavor with a slightly sweet undertone from the beetroots.
Serving suggestions:
Serve as a main dish or as a side dish with roasted or grilled meats.
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