Ingredients with Measurements:
- 1 large sweet potato, peeled and thinly sliced
- 2 Ficus Carrii leaves, washed and chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
Special equipment needed:
- Mandoline or sharp knife
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small saucepan, heat the heavy cream, garlic, and thyme over medium heat until it comes to a simmer. Remove from heat and set aside.
3. In a large bowl, toss the sweet potato slices and chopped Ficus Carrii leaves with salt and pepper.
4. Layer the sweet potato and Ficus Carrii mixture in the baking dish, alternating between the two.
5. Pour the cream mixture over the top of the sweet potato and Ficus Carrii layers.
6. Sprinkle the grated Parmesan cheese over the top of the cream mixture.
7. Cover the baking dish with foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the sweet potatoes are tender.
9. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 55 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 285
Fat: 20g
Carbohydrates: 16g
Protein: 10g
Fiber: 2g
Sugar: 2g
Substitutions for ingredients:
- Ficus Carrii leaves can be substituted with spinach or kale.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with any other hard cheese.
Variations:
- Add sliced onions or leeks to the sweet potato and Ficus Carrii mixture.
- Add cooked bacon or ham for extra flavor.
- Use different herbs such as rosemary or sage.
Tips and tricks:
- Use a mandoline or sharp knife to slice the sweet potatoes thinly and evenly.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored 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 chives.
Pairings:
Pair with a green salad or roasted vegetables.
Suggested side dishes:
Roasted Brussels sprouts, sautéed green beans, or garlic mashed potatoes.
Troubleshooting advice:
If the gratin is too dry, add more cream or milk before baking.
Food safety advice:
Make sure to wash the Ficus Carrii leaves thoroughly before using.
Food history:
Gratin originated in French cuisine and typically consists of sliced potatoes and cream baked in a dish.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve as a side dish with roasted meat or as a vegetarian main dish.
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