Ingredients with Measurements:
- 2 large potatoes, peeled and thinly sliced
- 2 large burdock roots, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 2 tablespoons 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 potatoes and burdock roots.
3. In a separate bowl, whisk together the heavy cream, Parmesan cheese, salt, pepper, and minced garlic.
4. Grease a 9x13 inch baking dish with butter.
5. Layer the potato and burdock slices in the baking dish, alternating between the two.
6. Pour the cream mixture over the potato and burdock slices, making sure to cover them evenly.
7. Cover the baking 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 potatoes 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:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 420
- Fat: 31g
- Carbohydrates: 26g
- Protein: 11g
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.
Variations:
- Add sliced onions or leeks to the gratin for extra flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter dish.
- Add chopped herbs like thyme or rosemary to the cream mixture for added flavor.
Tips and tricks:
- Use a mandoline slicer to ensure that the potato and burdock slices are evenly thin.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken and set.
Storage instructions:
- Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the gratin, preheat the oven to 350°F and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for an elegant presentation.
- Garnish with chopped parsley or chives for a pop of color.
Garnishes:
- Chopped parsley or chives
Pairings:
- This gratin pairs well with roasted chicken or pork.
Suggested side dishes:
- A simple green salad or roasted vegetables 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 until the potatoes are tender.
Food safety advice:
- Make sure to wash and peel the burdock roots thoroughly before slicing.
Food history:
- Burdock root has been used in traditional Chinese medicine for centuries and is believed to have many health benefits.
Flavor profiles:
- This gratin has a creamy and savory flavor with a slightly earthy taste from the burdock root.
Serving suggestions:
- Serve this gratin as a side dish for a cozy family dinner or as a vegetarian main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A