Side Dishes > Vegetables > Fiddlehead Ferns

Fiddlehead Fern and Potato Gratin Recipe

Ingredients with Measurements:
- 1 pound fiddlehead ferns, trimmed and washed
- 2 pounds potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg

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 pot of boiling salted water, blanch the fiddlehead ferns for 2 minutes. Drain and rinse under cold water.

3. In a large bowl, combine the sliced potatoes, blanched fiddlehead ferns, heavy cream, Parmesan cheese, minced garlic, salt, black pepper, and nutmeg.

4. Mix well to combine.

5. Transfer the mixture to a 9x13 inch baking dish.

6. Bake for 45-50 minutes or until the potatoes are tender and the top is golden brown.

7. Let cool for 5 minutes before serving.


- Time:
Preparation time: 20 minutes
- Cooking time: 45-50 minutes
Temperature:
- 375°F
Serving size:
- 6-8 servings

Nutritional information:
- Calories: 450
- Fat: 30g
- Carbohydrates: 35g
- Protein: 12g

Substitutions for ingredients:
- You can use half-and-half or milk instead of heavy cream.
- You can use Gruyere cheese instead of Parmesan cheese.
- You can use leeks instead of garlic.

Variations:
- You can add cooked bacon or ham to the gratin for extra flavor.
- You can add sliced mushrooms to the gratin for extra texture.
- You can use sweet potatoes instead of regular potatoes.

Tips and tricks:
- Use a mandoline slicer to thinly slice the potatoes for even cooking.
- Make sure to rinse the fiddlehead ferns well to remove any dirt or debris.
- 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 an elegant presentation.
- Garnish with chopped parsley or chives for a pop of color.

Garnishes:
- Chopped parsley or chives

Pairings:
- This gratin pairs well with roasted chicken or beef.

Suggested side dishes:
- A simple green salad or roasted vegetables would make a great side dish.

Troubleshooting advice:
- If the top of the gratin is browning too quickly, cover it with foil for the remaining cooking time.

Food safety advice:
- Make sure to wash the fiddlehead ferns well to remove any dirt or debris.
- Store any leftovers in the refrigerator and consume within 3 days.

Food history:
- Fiddlehead ferns have been used in cooking for centuries and are a traditional ingredient in many Native American dishes.

Flavor profiles:
- This gratin is creamy, savory, and slightly nutty from the Parmesan cheese.

Serving suggestions:
- Serve this gratin as a side dish for a special occasion or holiday meal.

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Taste: Creamy, Savory, Rich, Cheesy, Herbal, Earthy