Ingredients with Measurements:
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh cicely leaves, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 pounds potatoes, peeled and thinly sliced
- 1 cup grated Gruyere cheese
Special equipment needed:
- 9x13 inch baking dish
- Mandoline or sharp knife for slicing potatoes
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, heat the heavy cream, garlic, thyme, cicely, salt, and black pepper over medium heat until it comes to a simmer.
3. Add the sliced potatoes to the cream mixture and stir to coat.
4. Layer the potato mixture in the baking dish, making sure to spread it out evenly.
5. Sprinkle the grated Gruyere cheese over the top of the potatoes.
6. Cover the baking dish with foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden brown and bubbly.
8. Let the gratin cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour and 5 minutes
Temperature:
- 375°F (190°C)
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 460
- Fat: 32g
- Carbohydrates: 31g
- Protein: 12g
- Fiber: 3g
- Sugar: 3g
Substitutions for ingredients:
- Heavy cream: Half-and-half or whole milk can be used as a substitute.
- Gruyere cheese: Swiss or cheddar cheese can be used as a substitute.
Variations:
- Add sliced onions or leeks to the potato mixture for added flavor.
- Use different herbs, such as rosemary or sage, instead of thyme and cicely.
- Add cooked bacon or ham to the potato mixture for a heartier dish.
Tips and tricks:
- Use a mandoline or sharp knife to slice the potatoes thinly and evenly.
- Let the gratin cool for a few minutes before serving to allow the cream to set.
- If the cheese starts to brown too quickly, cover the dish with foil 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 (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with fresh herbs, such as thyme or cicely, before serving.
Garnishes:
- Fresh herbs, such as thyme or cicely
Pairings:
- Serve with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Sauteed spinach
- Grilled asparagus
Troubleshooting advice:
- If the gratin is too runny, bake it for an additional 10-15 minutes to allow the cream to set.
- If the cheese is browning too quickly, cover the dish with foil and continue baking.
Food safety advice:
- Make sure to wash the cicely 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 a creamy sauce, cheese, and sliced potatoes or other vegetables.
Flavor profiles:
- Creamy, savory, and slightly sweet from the cicely.
Serving suggestions:
- Serve the gratin as a side dish with roasted meat or poultry.
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