Ingredients with Measurements:
- 2 large ham hocks
- 2 pounds potatoes, peeled and thinly sliced
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 2 cups heavy cream
- 1 cup chicken broth
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 cup grated Gruyere cheese
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large pot
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the ham hocks in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for 2-3 hours, or until the meat is tender and falling off the bone.
3. Remove the ham hocks from the pot and let them cool. Once cool, remove the meat from the bones and shred it into small pieces.
4. In a large bowl, combine the sliced potatoes, onion, garlic, heavy cream, chicken broth, thyme, salt, and pepper.
5. Add the shredded ham hock meat to the bowl and mix everything together.
6. Pour the mixture into a 9x13 inch baking dish and cover with aluminum foil.
7. Bake for 45 minutes, then remove the foil and sprinkle the grated Gruyere cheese over the top.
8. Bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 3 hours and 20 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 542
Fat: 39g
Carbohydrates: 23g
Protein: 25g
Sodium: 706mg
Sugar: 3g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of Gruyere.
- You can use vegetable broth instead of chicken broth for a vegetarian version.
Variations:
- Add sliced carrots or celery to the potato mixture for extra flavor and nutrition.
- Use leftover ham or bacon instead of ham hocks.
- Add a layer of sliced apples or pears to the bottom of the baking dish for a sweet and savory twist.
Tips and tricks:
- Make sure to slice the potatoes thinly so they cook evenly.
- You can make this dish ahead of time and refrigerate it until ready to bake.
- If the top of the gratin is browning too quickly, cover it with foil again.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle chopped fresh parsley over the top before serving.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Green beans with almonds
- Caesar salad
Troubleshooting advice:
- If the potatoes are still hard after baking, cover the dish with foil and bake for an additional 10-15 minutes.
- If the gratin is too watery, remove the foil and bake for an additional 10-15 minutes to evaporate some of the liquid.
Food safety advice:
Make sure to cook the ham hocks thoroughly before using in the recipe.
Food history:
Gratin dishes originated in French cuisine and typically consist of sliced potatoes or other vegetables baked in a creamy sauce.
Flavor profiles:
This dish is savory and rich, with a creamy sauce and tender ham hock meat.
Serving suggestions:
Serve as a main dish for a cozy family dinner or as a side dish for a holiday meal.
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