Ingredients with Measurements:
- 4 large potatoes, peeled and thinly sliced
- 4 celery stalks, thinly sliced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter, cut into small pieces
Special equipment needed:
- Mandoline slicer (optional)
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, combine the sliced potatoes, sliced celery, heavy cream, grated Parmesan cheese, minced garlic, salt, and black pepper. Mix well.
3. Grease the baking dish with butter.
4. Arrange the potato and celery mixture in the baking dish, making sure to spread it out evenly.
5. Dot the top of the mixture with the small pieces of butter.
6. Cover the baking dish with aluminum 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: 357
- Fat: 23g
- Carbohydrates: 26g
- Protein: 12g
- Fiber: 3g
- Sugar: 3g
- Sodium: 647mg
Substitutions for ingredients:
- You can use half-and-half or whole milk instead of heavy cream.
- You can use any type of cheese that melts well, such as Gruyere or cheddar.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add sliced onions or leeks for extra flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter version.
Tips and tricks:
- Use a mandoline slicer to make sure the potatoes and celery are thinly sliced and cook evenly.
- Let the gratin cool for a few minutes before serving to allow the flavors to meld together.
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.
Garnishes:
- Garnish with chopped fresh parsley or chives.
Pairings:
- Serve with a green salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Steamed green beans
Troubleshooting advice:
- If the top of the gratin is not browning, you can broil it for a few minutes at the end of the cooking time.
Food safety advice:
- Make sure the potatoes are cooked through before serving to avoid any foodborne illnesses.
Food history:
- Gratin dishes originated in French cuisine and typically consist of a creamy sauce and a crispy topping.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve as a side dish with roasted chicken or beef.
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