Ingredients with Measurements:
- 2 lbs potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup Interrupted Fern fronds, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp unsalted butter, cut into small pieces
Special equipment needed:
- Mandoline slicer (optional)
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, combine the sliced potatoes, heavy cream, Parmesan cheese, chopped Interrupted Fern fronds, minced garlic, salt, and black pepper. Mix well.
3. Grease a 9x13 inch baking dish with butter.
4. Pour the potato mixture into the baking dish, spreading it out evenly.
5. Dot the top of the potato mixture with the small pieces of butter.
6. Cover the baking dish with aluminum foil.
7. Bake for 45 minutes.
8. Remove the aluminum 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 5-10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 5 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 450
- Fat: 32g
- Carbohydrates: 28g
- Protein: 12g
Substitutions for ingredients:
- Instead of Interrupted Fern, you can use other types of ferns or leafy greens, such as spinach or kale.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of Parmesan cheese, you can use other types of hard cheeses, such as Asiago or Pecorino Romano.
Variations:
- Add cooked bacon or ham to the potato mixture for a meatier version.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
- Add sliced onions or leeks to the potato mixture for extra flavor.
Tips and tricks:
- Use a mandoline slicer to get even slices of potatoes.
- Let the gratin cool for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the gratin in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with additional chopped Interrupted Fern fronds or fresh herbs, such as parsley or thyme.
Garnishes:
- Chopped Interrupted Fern fronds
- Fresh herbs, such as parsley or thyme
Pairings:
- Serve with a simple 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 the top rack of the oven for the last few minutes of cooking.
Food safety advice:
- Make sure to wash the Interrupted Fern fronds thoroughly before using them in the recipe.
Food history:
- The potato gratin originated in France and is a classic French dish.
Flavor profiles:
- Creamy, cheesy, and savory with a hint of earthy flavor from the Interrupted Fern.
Serving suggestions:
- Serve the gratin as a side dish for a holiday meal or special occasion.
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