Ingredients with Measurements:
- 1 lb. scorzonera, peeled and sliced into 1/4 inch rounds
- 1 lb. potatoes, peeled and sliced into 1/4 inch rounds
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 cup grated Gruyere cheese
- 1/4 cup breadcrumbs
- 2 tbsp. butter, melted
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 salted boiling water, blanch the scorzonera for 5 minutes. Drain and rinse with cold water.
3. In the same pot of boiling water, blanch the potatoes for 5 minutes. Drain and rinse with cold water.
4. In a small saucepan, heat the cream, garlic, salt, and pepper over medium heat until it comes to a simmer.
5. In the baking dish, layer the scorzonera and potatoes, alternating between the two.
6. Pour the cream mixture over the vegetables, making sure to cover them completely.
7. Sprinkle the grated Gruyere cheese over the top of the vegetables.
8. In a small bowl, mix together the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the cheese.
9. Bake for 45-50 minutes, or until the top is golden brown and the vegetables are tender.
10. Let cool for 5-10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
5. Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 470
Fat: 34g
Carbohydrates: 28g
Protein: 14g
Sodium: 470mg
Sugar: 3g
Substitutions for ingredients:
- Scorzonera can be substituted with salsify or parsnips.
- Gruyere cheese can be substituted with Swiss or Emmental cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add sliced onions or leeks to the layers of vegetables.
- Add chopped fresh herbs, such as thyme or parsley, to the cream mixture.
- Use different types of cheese, such as cheddar or Parmesan.
- Add cooked bacon or ham to the layers of vegetables.
Tips and tricks:
- Use a mandoline slicer to get even slices of vegetables.
- Make sure to cover the vegetables completely with the cream mixture to prevent them from drying out.
- Let the gratin cool for a few minutes before serving to allow the cream to set.
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 an elegant presentation.
Garnishes:
Sprinkle chopped fresh herbs, such as parsley or chives, over the top of the gratin before serving.
Pairings:
Serve with a green salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Sauteed spinach
- Steamed asparagus
Troubleshooting advice:
- If the top of the gratin is browning too quickly, cover it with foil and continue baking.
- If the vegetables are still too firm after baking, cover the dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure to wash and peel the vegetables thoroughly before using them.
Food history:
Gratin dishes originated in France and typically consist of a creamy sauce, cheese, and breadcrumbs baked over a layer of vegetables or potatoes.
Flavor profiles:
This gratin has a rich and creamy flavor from the heavy cream and Gruyere cheese, with a slight nuttiness from the scorzonera.
Serving suggestions:
Serve as a side dish with roasted chicken or beef.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French