Ingredients with Measurements:
- 2 pounds of potatoes, peeled and sliced thinly
- 1 cup of diced cooked ham (jambon)
- 2 cups of grated Gruyere cheese
- 2 cups of heavy cream
- 2 garlic cloves, minced
- 1 teaspoon of dried thyme
- Salt and pepper to taste
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 bowl, mix together the sliced potatoes, diced ham, and half of the grated Gruyere cheese.
3. In a separate bowl, whisk together the heavy cream, minced garlic, dried thyme, salt, and pepper.
4. Pour the cream mixture over the potato and ham mixture, and stir until everything is evenly coated.
5. Transfer the mixture to a 9x13 inch baking dish, and spread it out evenly.
6. Sprinkle the remaining grated Gruyere cheese over the top of the mixture.
7. Cover the baking dish with 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
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 500
Fat per serving: 35g
Carbohydrates per serving: 27g
Protein per serving: 20g
Substitutions for ingredients:
- Instead of Gruyere cheese, you can use Swiss cheese or cheddar cheese.
- Instead of ham, you can use cooked bacon or sausage.
Variations:
- Add sliced onions or leeks to the potato and ham mixture for extra flavor.
- Top the gratin with breadcrumbs or chopped herbs before baking for added texture.
Tips and tricks:
- Use a mandoline slicer to slice the potatoes thinly and evenly.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken and the flavors to meld together.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gratin in the 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 chopped fresh herbs, such as parsley or chives.
Garnishes:
- Chopped fresh herbs, such as parsley or chives.
Pairings:
- Serve with a simple green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Sauteed mushrooms
Troubleshooting advice:
- If the top of the gratin is browning too quickly, cover it with foil and continue baking until the potatoes are tender.
Food safety advice:
- Make sure to cook the potatoes and ham to a safe temperature of 165°F.
Food history:
- Gratin dishes originated in French cuisine, and typically consist of a creamy sauce and a crispy topping.
Flavor profiles:
- Creamy, cheesy, savory
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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Region: French