Ingredients with Measurements:
- 4 large potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped fresh burnet leaves
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Mandoline slicer or sharp knife
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the heavy cream, Parmesan cheese, chopped burnet leaves, minced garlic, salt, and pepper.
3. Add the thinly sliced potatoes to the bowl and toss to coat them evenly with the cream mixture.
4. Arrange the potato slices in a single layer in the baking dish.
5. Pour any remaining cream mixture over the potatoes.
6. Cover the dish with foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 15-20 minutes or until the top is golden brown and the potatoes are tender.
8. Let the gratin cool for a few 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: 320
- Fat: 20g
- Carbohydrates: 27g
- Protein: 8g
- Fiber: 3g
Substitutions for ingredients:
- If you can't find burnet leaves, you can substitute with fresh parsley or chives.
Variations:
- Add thinly sliced onions or leeks to the gratin for extra flavor.
- Use a combination of different cheeses, such as Gruyere or cheddar, instead of Parmesan.
- Add cooked bacon or ham to the gratin for a heartier dish.
Tips and tricks:
- Use a mandoline slicer or a sharp knife to slice the potatoes thinly and evenly.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken and set.
- If the top of the gratin is browning too quickly, cover it with foil again and continue baking.
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 a more elegant presentation.
- Garnish with additional chopped burnet leaves or fresh herbs.
Garnishes:
- Chopped burnet leaves or fresh herbs.
Pairings:
- This gratin pairs well with roasted chicken or beef.
Suggested side dishes:
- Serve with a simple green salad or roasted vegetables.
Troubleshooting advice:
- If the gratin is too dry, add a little more cream or milk to the mixture before baking.
- If the potatoes are not cooked through, cover the dish with foil and continue baking until tender.
Food safety advice:
- Make sure to wash and dry the burnet leaves thoroughly before using them in the recipe.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Gratin dishes originated in French cuisine and typically consist of thinly sliced potatoes or other vegetables baked in a creamy sauce.
Flavor profiles:
- Creamy, cheesy, and herbaceous.
Serving suggestions:
- Serve the gratin as a side dish or as a main course with a salad or roasted vegetables.
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