Ingredients with Measurements:
- 2 cups thinly sliced camas
- 2 cups thinly sliced potatoes
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter, cut into small pieces
Special equipment needed:
- Mandoline slicer
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Grease a 9x13 inch baking dish with butter.
3. Using a mandoline slicer, thinly slice the camas and potatoes.
4. In a large bowl, mix together the heavy cream, Parmesan cheese, minced garlic, salt, and black pepper.
5. Add the sliced camas and potatoes to the bowl and toss to coat them evenly with the cream mixture.
6. Transfer the mixture to the prepared baking dish.
7. Dot the top of the mixture with small pieces of butter.
8. Cover the baking dish with aluminum foil.
9. Bake for 45 minutes.
10. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the vegetables are tender.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 5 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories: 357
- Fat: 28g
- Carbohydrates: 18g
- Protein: 8g
- Fiber: 2g
Substitutions for ingredients:
- You can substitute Yukon Gold potatoes for the camas.
- You can use half-and-half or milk instead of heavy cream.
- You can use a different type of cheese, such as Gruyere or cheddar, instead of Parmesan.
Variations:
- Add sliced onions or leeks to the mixture for extra flavor.
- Top the gratin with breadcrumbs or chopped herbs before baking.
- Use sweet potatoes instead of regular potatoes for a sweeter dish.
Tips and tricks:
- Make sure to slice the camas and potatoes thinly and evenly for even cooking.
- Covering the dish with foil for the first 45 minutes of baking helps the vegetables cook evenly and prevents the top from burning.
- Let the gratin cool for a few minutes before serving to allow it to set.
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.
- Garnish the top with chopped fresh herbs, such as parsley or thyme.
Pairings:
- This gratin pairs well with roasted or grilled meats, such as chicken or steak.
- Serve it with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Green beans with almonds
- Mixed greens salad with vinaigrette dressing
Troubleshooting advice:
- If the top of the gratin is browning too quickly, cover it with foil for the remaining baking time.
- If the vegetables are still firm after baking, cover the dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to wash the camas and potatoes thoroughly before slicing and using them.
- Store any leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
- Camas is a traditional food of many Native American tribes in the Pacific Northwest. It was traditionally roasted or boiled and eaten as a staple food.
Flavor profiles:
- This gratin is creamy, savory, and slightly sweet from the camas.
Serving suggestions:
- Serve the gratin hot as a side dish or main course.
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Taste: Creamy, Rich, Savory, Comforting, Cheesy