Ingredients with Measurements:
- 2 large bellflowers, peeled and sliced thinly
- 4 medium potatoes, peeled and sliced thinly
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp unsalted butter
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, combine the sliced bellflowers and potatoes.
3. In a separate bowl, mix together the heavy cream, Parmesan cheese, minced garlic, salt, and black pepper.
4. Grease the baking dish with the unsalted butter.
5. Layer the sliced bellflowers and potatoes in the baking dish.
6. Pour the cream mixture over the top of the vegetables.
7. Cover the dish with aluminum foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 15-20 minutes or until the top is golden brown and the vegetables are tender.
9. Let the gratin cool for 5-10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 437
Fat: 31g
Carbohydrates: 28g
Protein: 12g
Sodium: 662mg
Sugar: 3g
Fiber: 3g
Substitutions for ingredients:
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of Parmesan cheese, you can use Gruyere or cheddar cheese.
- Instead of bellflowers, you can use turnips or rutabagas.
Variations:
- Add sliced onions or leeks to the vegetable mixture.
- Top the gratin with breadcrumbs or chopped herbs before baking.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
Tips and tricks:
- Use a mandoline slicer to ensure even slices of the vegetables.
- Let the gratin cool for a few minutes before serving to allow the cream to set.
- To make ahead, assemble the gratin and refrigerate until ready to bake.
Storage instructions:
Store any leftovers 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 an elegant presentation.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or thyme.
Pairings:
Pair with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
Roasted Brussels sprouts or asparagus would be a great side dish for this gratin.
Troubleshooting advice:
If the top of the gratin is browning too quickly, cover it with foil and continue baking.
Food safety advice:
Make sure to thoroughly wash and peel the vegetables before slicing and using in the recipe.
Food history:
Gratin dishes originated in French cuisine and typically consist of a creamy sauce and a topping of cheese or breadcrumbs.
Flavor profiles:
This gratin is rich and creamy with a slightly nutty flavor from the Parmesan cheese.
Serving suggestions:
Serve the gratin as a side dish with roasted meats or as a vegetarian main dish.
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Region: French