Ingredients with Measurements:
- 1 lb ham hock, bone-in
- 1 lb carrots, peeled and sliced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Baking dish
- Cheese grater
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, cover the ham hock with water and bring to a boil. Reduce heat to low and simmer for 2 hours, or until the meat is tender and falling off the bone.
3. Remove the ham hock from the pot and let it cool. Once it's cool enough to handle, remove the meat from the bone and shred it into small pieces.
4. In the same pot, add the sliced carrots and minced garlic. Cover with water and bring to a boil. Reduce heat to low and simmer for 10-15 minutes, or until the carrots are tender.
5. Drain the carrots and garlic and return them to the pot. Add the shredded ham hock, heavy cream, grated Parmesan cheese, dried thyme, salt, and pepper. Stir until well combined.
6. Transfer the mixture to a baking dish and bake for 25-30 minutes, or until the top is golden brown and bubbly.
7. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 55 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 490
Fat: 37g
Carbohydrates: 12g
Protein: 28g
Sodium: 1210mg
Sugar: 5g
Substitutions for ingredients:
- Instead of ham hock, you can use smoked ham or bacon.
- Instead of heavy cream, you can use half-and-half or milk.
- Instead of Parmesan cheese, you can use Cheddar or Gruyere cheese.
Variations:
- Add chopped onions or leeks to the carrot mixture for extra flavor.
- Top the gratin with breadcrumbs or crushed crackers before baking.
- Use sweet potatoes or butternut squash instead of carrots.
Tips and tricks:
- Make sure to simmer the ham hock and carrots until they are tender, as this will ensure that they are soft and easy to eat.
- Don't overcook the gratin, as this can cause the cheese to burn and the dish to become dry.
- Let the gratin cool for a few minutes before serving, as this will make it easier to cut and serve.
Storage instructions:
- Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the gratin, preheat the oven to 350°F and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with fresh herbs, such as parsley or thyme.
Garnishes:
- Fresh herbs, such as parsley or thyme.
Pairings:
- Serve the gratin with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Green beans with almonds
- Garlic mashed potatoes
Troubleshooting advice:
- If the gratin is too dry, add a little more heavy cream or milk before baking.
- If the top of the gratin is not golden brown, broil it for a few minutes before serving.
Food safety advice:
- Make sure to cook the ham hock and carrots until they are fully cooked and tender.
- Store any leftover gratin in the refrigerator and consume within 3 days.
Food history:
- Gratin dishes originated in France and were traditionally made with potatoes and cheese.
Flavor profiles:
- The ham hock and Parmesan cheese give this gratin a salty and savory flavor, while the carrots add a touch of sweetness.
Serving suggestions:
- Serve the gratin as a main dish with a side salad or as a side dish with roasted meat.
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Taste: Savory, Rich, Comforting, Herbaceous, Sweet