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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