Ingredients with Measurements:
- 1 lb. potatoes, peeled and thinly sliced
- 2 cups dandelion greens, washed and chopped
- 1 cup heavy cream
- 1 cup grated Gruyere cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 tbsp. butter, melted
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.
2. In a large bowl, mix together the sliced potatoes, chopped dandelion greens, heavy cream, Gruyere cheese, Parmesan cheese, minced garlic, salt, and black pepper.
3. Grease a 9x13 inch baking dish with melted butter.
4. Pour the potato and dandelion mixture into the baking dish, spreading it out evenly.
5. Cover the dish with foil and bake for 45 minutes.
6. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
7. Let the gratin cool for a few 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 per serving: 320
Fat: 22g
Carbohydrates: 19g
Protein: 12g
Sodium: 570mg
Sugar: 3g
Substitutions for ingredients:
- Substitute heavy cream with half-and-half or whole milk for a lighter version.
- Substitute Gruyere cheese with Swiss cheese or cheddar cheese.
- Substitute dandelion greens with kale or spinach.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add sliced onions or leeks for extra flavor.
- Top with breadcrumbs or crushed crackers for a crunchy texture.
Tips and tricks:
- Use a mandoline or sharp knife to slice the potatoes thinly and evenly.
- Make sure to wash the dandelion greens thoroughly to remove any dirt or grit.
- 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 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 herbs, such as parsley or thyme.
Pairings:
Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Mixed green salad
Troubleshooting advice:
- If the top of the gratin is browning too quickly, cover it with foil and continue baking.
- If the potatoes are still firm after the initial baking time, cover the dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure to wash the dandelion greens thoroughly to remove any dirt or bacteria.
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 and cheesy flavor with a slight bitterness from the dandelion greens.
Serving suggestions:
Serve as a side dish or main course with a side salad or roasted vegetables.
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