Ingredients with Measurements:
- 1 lb. potatoes, peeled and thinly sliced
- 1 cup harebell flowers, washed and dried
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 cup grated Gruyere cheese
- 1/4 cup breadcrumbs
- 2 tbsp. butter, melted
Special Equipment Needed:
- Mandoline or sharp knife
- 9x13 inch baking dish
- Aluminum foil
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C). Grease the baking dish with butter or cooking spray.
2. In a large bowl, mix together the heavy cream, minced garlic, salt, and black pepper.
3. Add the sliced potatoes and harebell flowers to the bowl and toss to coat evenly.
4. Layer the potato mixture in the prepared baking dish, making sure to spread it out evenly.
5. Sprinkle the grated Gruyere cheese over the top of the potatoes.
6. In a small bowl, mix together the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the cheese.
7. Cover the baking dish with aluminum foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
9. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories per serving: 460
Fat: 35g
Carbohydrates: 25g
Protein: 12g
Sodium: 550mg
Sugar: 3g
Substitutions for ingredients:
- Harebell flowers can be substituted with other edible flowers such as nasturtiums or violets.
- Gruyere cheese can be substituted with Swiss or Parmesan cheese.
Variations:
- Add sliced onions or leeks to the potato mixture for extra flavor.
- Use a mixture of different cheeses for a more complex flavor.
- Add chopped herbs such as thyme or rosemary to the cream mixture.
Tips and Tricks:
- Use a mandoline or sharp knife to slice the potatoes thinly and evenly.
- Make sure to wash the harebell flowers thoroughly before using them in the recipe.
- Let the gratin cool for a few minutes before serving to allow the flavors to meld together.
Storage Instructions:
Leftovers can be stored 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 until heated through.
Presentation Ideas:
Serve the gratin in individual ramekins for an elegant presentation.
Garnishes:
Garnish with additional fresh harebell flowers or chopped herbs.
Pairings:
Pair with a green salad or roasted vegetables for a complete meal.
Suggested Side Dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Steamed green beans
Troubleshooting Advice:
- If the top of the gratin is not browning evenly, move the baking dish to a higher rack in the oven.
- If the potatoes are not tender after the recommended cooking time, cover the dish with foil and bake for an additional 10-15 minutes.
Food Safety Advice:
- Make sure to wash the harebell flowers thoroughly before using them in the recipe.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Gratin dishes originated in French cuisine and typically consist of a creamy sauce, cheese, and sliced potatoes or other vegetables.
Flavor Profiles:
Creamy, savory, slightly sweet from the harebell flowers.
Serving Suggestions:
Serve as a side dish with roasted meats or as a vegetarian main dish.
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