Ingredients with Measurements:
- 1 pound Bierschinken (German-style ham), sliced
- 2 pounds potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup grated Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Mandoline or sharp knife for slicing potatoes
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the heavy cream, Gruyere cheese, Parmesan cheese, parsley, salt, and pepper.
3. Layer half of the sliced potatoes in the bottom of the baking dish.
4. Arrange the sliced Bierschinken on top of the potatoes.
5. Pour half of the cream mixture over the Bierschinken.
6. Repeat with another layer of potatoes, Bierschinken, and cream mixture.
7. Cover the baking dish with 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 potatoes are tender.
9. Let the gratin cool for a few 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: 520
Fat: 39g
Carbohydrates: 22g
Protein: 22g
Sodium: 910mg
Sugar: 2g
Substitutions for ingredients:
- Bierschinken can be substituted with any type of ham or cooked sausage.
- Gruyere cheese can be substituted with Swiss cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add sliced onions or garlic to the cream mixture for extra flavor.
- Use sweet potatoes instead of regular potatoes for a twist on the classic recipe.
- Add chopped cooked bacon or pancetta for a meatier version.
Tips and tricks:
- Use a mandoline or sharp knife to slice the potatoes thinly and evenly.
- Let the gratin cool for a few minutes before serving to allow the cream to set.
- Leftovers can be reheated in the oven or microwave.
Storage instructions:
- Store leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the gratin in a preheated 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 or a sprinkle of paprika.
Garnishes:
- Chopped fresh herbs such as parsley or chives
- Paprika
Pairings:
- Serve with a crisp green salad or roasted vegetables for a balanced meal.
- Pair with a glass of white wine or a cold beer.
Suggested side dishes:
- Green salad
- Roasted Brussels sprouts
- Steamed green beans
Troubleshooting advice:
- If the top of the gratin is browning too quickly, cover it with foil and continue baking until the potatoes are tender.
Food safety advice:
- Make sure the Bierschinken is fully cooked before adding it to the gratin.
- Store leftover gratin in the refrigerator and consume within 3 days.
Food history:
- Potato gratin is a classic French dish that originated in the Dauphiné region.
- Bierschinken is a type of German-style ham that is cured and smoked.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve hot as a main dish or side dish.
Related Categories
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Region: German
Taste: Savory, Rich, Creamy, Cheesy, Comforting