Ingredients with Measurements:
- 1 lb. boknafisk, soaked in water overnight
- 4 medium potatoes, peeled and sliced thinly
- 1 onion, sliced thinly
- 2 cups heavy cream
- 1 cup milk
- 2 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup grated Parmesan cheese
- 2 tbsp. butter
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Drain the soaked boknafisk and remove any bones. Cut into bite-sized pieces.
3. In a large bowl, mix together the heavy cream, milk, garlic, salt, and black pepper.
4. Layer the sliced potatoes, onions, and boknafisk in the baking dish.
5. Pour the cream mixture over the layers.
6. Sprinkle the grated Parmesan cheese on top.
7. Cut the butter into small pieces and scatter over the cheese.
8. Cover the dish with 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 cooked through.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 485
Fat: 35g
Carbohydrates: 28g
Protein: 16g
Sodium: 634mg
Sugar: 5g
Substitutions for ingredients:
- Boknafisk can be substituted with any white fish, such as cod or haddock.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with any hard cheese, such as cheddar or Gruyere.
Variations:
- Add sliced leeks or mushrooms to the layers.
- Use sweet potatoes or turnips instead of regular potatoes.
- Add herbs such as thyme or rosemary to the cream mixture.
Tips and tricks:
- Soak the boknafisk in water overnight to remove excess salt.
- Use a mandoline slicer to slice the potatoes thinly and evenly.
- Let the gratin rest for 10 minutes before serving to allow the cream to thicken.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for an elegant presentation.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
Roasted Brussels sprouts or green beans.
Troubleshooting advice:
If the gratin is too watery, bake uncovered for an additional 10-15 minutes.
Food safety advice:
Make sure the fish is fully cooked before serving.
Food history:
Boknafisk is a traditional Norwegian dish made from dried and salted cod.
Flavor profiles:
Creamy, savory, and slightly salty.
Serving suggestions:
Serve as a main dish with a side salad or roasted vegetables.
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Region: Norwegian