Ingredients with Measurements:
- 2 pounds of giant swamp taro, peeled and sliced into thin rounds
- 1 cup of heavy cream
- 1 cup of grated Parmesan cheese
- 1/2 cup of breadcrumbs
- 2 tablespoons of unsalted butter
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
Special Equipment Needed:
- Large baking dish
- Mandoline slicer (optional)
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C).
2. Grease a large baking dish with butter.
3. Peel and slice the giant swamp taro into thin rounds using a mandoline slicer or a sharp knife.
4. Arrange the taro slices in the prepared baking dish, overlapping them slightly.
5. In a small saucepan, heat the heavy cream over medium heat until it comes to a simmer.
6. Pour the hot cream over the taro slices.
7. Sprinkle the grated Parmesan cheese over the top of the taro.
8. In a small bowl, mix together the breadcrumbs, melted butter, salt, and black pepper.
9. Sprinkle the breadcrumb mixture over the top of the cheese.
10. Cover the baking dish with aluminum foil and bake for 45 minutes.
11. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the taro is tender.
12. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 340
Fat per serving: 22g
Carbohydrates per serving: 24g
Protein per serving: 12g
Substitutions for ingredients:
- Giant swamp taro can be substituted with regular taro or potatoes.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with any other hard cheese, such as Pecorino Romano or Asiago.
- Breadcrumbs can be substituted with panko or crushed crackers.
Variations:
- Add sliced onions or garlic to the layers of taro for extra flavor.
- Top the gratin with chopped herbs, such as parsley or thyme.
- Add cooked bacon or ham to the layers of taro for a meaty version.
Tips and Tricks:
- Use a mandoline slicer to get even, thin slices of taro.
- Let the gratin cool for a few minutes before serving to allow the flavors to meld together.
- Leftovers can be reheated in the oven or microwave.
Storage Instructions:
Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the gratin in the oven at 350°F (175°C) for 10-15 minutes, or in the microwave for 1-2 minutes.
Presentation Ideas:
Serve the gratin in the baking dish for a rustic look, or transfer it to a serving platter for a more elegant presentation.
Garnishes:
Garnish the gratin with chopped herbs, such as parsley or thyme, or sprinkle with additional grated Parmesan cheese.
Pairings:
Serve the gratin as a side dish with roasted chicken, grilled steak, or sautéed shrimp.
Suggested Side Dishes:
- Roasted vegetables, such as Brussels sprouts or carrots.
- Green salad with a vinaigrette dressing.
- Crusty bread or rolls.
Troubleshooting Advice:
- If the gratin is too dry, add more cream or milk to the layers of taro.
- If the top is not golden brown after baking, broil the gratin for a few minutes until the top is crispy.
Food Safety Advice:
- Always wash your hands and any utensils or surfaces that come into contact with raw taro.
- Make sure the gratin reaches an internal temperature of 165°F (74°C) before serving.
Food History:
Giant swamp taro, also known as elephant ear or dasheen, is a starchy root vegetable that is native to Southeast Asia and the Pacific Islands. It has been a staple food in these regions for thousands of years.
Flavor Profiles:
Giant swamp taro has a mild, nutty flavor that is similar to potatoes. When cooked, it becomes tender and creamy.
Serving Suggestions:
Serve the gratin as a main dish with a side salad, or as a side dish with roasted meats or seafood.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A