Ingredients with Measurements:
- 4 cups thinly sliced potatoes
- 2 cups thinly sliced celery
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons butter
Special equipment needed:
- 9x13 inch baking dish
- Mandoline or sharp knife
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, black pepper, and nutmeg. Mix well.
3. Grease a 9x13 inch baking dish with butter.
4. Layer the potato and celery mixture evenly in the baking dish.
5. Dot the top of the mixture with butter.
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 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 per serving: 350
- Fat: 24g
- Carbohydrates: 22g
- Protein: 11g
Substitutions for ingredients:
- You can use half-and-half or milk instead of heavy cream.
- You can use any type of cheese you prefer instead of Parmesan cheese.
- You can use leeks or onions instead of celery.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add chopped herbs like thyme or rosemary for extra flavor.
- Add a layer of sliced tomatoes on top of the gratin before baking.
Tips and tricks:
- Use a mandoline or sharp knife to slice the potatoes and celery thinly and evenly.
- Make sure to mix the ingredients well to ensure even distribution of flavor.
- 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 a more elegant presentation.
- Garnish with chopped parsley or chives.
Garnishes:
- Chopped parsley or chives
Pairings:
- This gratin pairs well with roasted or grilled meats, such as chicken or beef.
Suggested side dishes:
- A simple green salad or roasted vegetables would make a great side dish.
Troubleshooting advice:
- If the gratin is not browning on top, you can broil it for a few minutes at the end of cooking time.
Food safety advice:
- Make sure to wash the celery and potatoes thoroughly before slicing.
- Store any leftovers in the refrigerator and reheat thoroughly before serving.
Food history:
- Gratin dishes originated in French cuisine and typically consist of a creamy sauce and a crispy topping.
Flavor profiles:
- This gratin has a creamy, cheesy, and slightly nutty flavor from the Parmesan cheese and nutmeg.
Serving suggestions:
- Serve this gratin as a side dish or as a main course with a salad on the side.
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