Ingredients with Measurements:
- 1 lb. broadleaf arrowhead, peeled and sliced into thin rounds
- 1 lb. potatoes, peeled and sliced into thin rounds
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp. dried thyme
- Salt and pepper to taste
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, whisk together the heavy cream, Parmesan cheese, garlic, thyme, salt, and pepper.
3. Add the sliced broadleaf arrowhead and potatoes to the bowl and toss to coat.
4. Using a mandoline slicer, slice the broadleaf arrowhead and potatoes into thin rounds.
5. Grease a 9x13 inch baking dish with butter.
6. Layer the sliced broadleaf arrowhead and potatoes in the baking dish, alternating between the two.
7. Pour the cream mixture over the top of the layered vegetables.
8. Cover the baking dish with aluminum foil and bake for 45 minutes.
9. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the vegetables are tender.
10. Let the gratin cool for 5-10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 5 minutes
Temperature:
- 375°F
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 420
- Fat: 30g
- Carbohydrates: 27g
- Protein: 12g
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.
- Top the gratin with breadcrumbs or crushed potato chips for added crunch.
Tips and tricks:
- Use a mandoline slicer to ensure that the vegetables are sliced evenly.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken.
Storage instructions:
- Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the gratin, place it in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
- Garnish the gratin with chopped fresh herbs, such as parsley or chives.
Pairings:
- Serve the gratin with a green salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Sauteed green beans
- Steamed asparagus
Troubleshooting advice:
- If the gratin is too watery, let it bake uncovered for an additional 10-15 minutes.
Food safety advice:
- Make sure to wash the broadleaf arrowhead and potatoes thoroughly before slicing.
Food history:
- Gratin dishes originated in French cuisine and typically consist of sliced potatoes or other vegetables baked in a cream sauce.
Flavor profiles:
- Creamy, savory, and slightly sweet.
Serving suggestions:
- Serve the gratin as a side dish with roasted chicken or beef.
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Taste: Creamy, Savory, Rich, Cheesy, Earthy, Potato, Potato-Y