Ingredients with Measurements:
- 1 pound potatoes, peeled and thinly sliced
- 1 can Erbswurst soup
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper, to taste
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the Erbswurst soup, heavy cream, Parmesan cheese, and chopped parsley.
3. Season with salt and pepper to taste.
4. Add the sliced potatoes to the bowl and toss to coat them evenly with the soup mixture.
5. Arrange the potato slices in a single layer in the baking dish.
6. Pour any remaining soup mixture over the top of the potatoes.
7. Cover the dish with foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
9. 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: 320
Fat: 21g
Carbohydrates: 25g
Protein: 8g
Sodium: 520mg
Substitutions for ingredients:
- You can use any type of cheese you like instead of Parmesan.
- You can use half-and-half or milk instead of heavy cream.
Variations:
- Add sliced onions or garlic to the potato mixture for extra flavor.
- Use sweet potatoes instead of regular potatoes for a twist on the classic recipe.
- Add cooked bacon or ham to the gratin for a heartier dish.
Tips and tricks:
- Use a mandoline slicer to get even, thin slices of potato.
- Let the gratin cool for a few minutes before serving to allow the sauce to thicken.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the gratin in a preheated 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 with additional chopped parsley or grated Parmesan cheese.
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Green beans with almonds
- Caesar salad
Troubleshooting advice:
- If the gratin is too dry, add a little more cream or milk to the mixture before baking.
- If the gratin is too watery, let it bake uncovered for a few extra minutes to allow the sauce to thicken.
Food safety advice:
- Make sure the potatoes are fully cooked before serving to avoid any risk of foodborne illness.
Food history:
- Erbswurst soup is a traditional German soup made from dried peas, bacon, and spices.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve as a main dish for a cozy family dinner or as a side dish for a holiday feast.
Related Categories
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Region: German
Taste: Savory, Creamy, Rich, Herby, Comforting