Ingredients with Measurements:
- 4 jambonneau (ham hocks)
- 2 lbs potatoes, peeled and sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Gruyere cheese
- 1/4 cup breadcrumbs
- Salt and pepper to taste
Special Equipment Needed:
- Large baking dish
- Aluminum foil
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a large pot, cover the jambonneau with water and bring to a boil. Reduce heat and simmer for 1 hour until tender.
3. Remove the jambonneau from the pot and let cool. Once cooled, remove the meat from the bones and cut into small pieces.
4. In a separate pot, cook the sliced potatoes in salted water for 10 minutes until tender. Drain and set aside.
5. In a skillet, sauté the chopped onion and minced garlic until soft and fragrant.
6. In a large bowl, combine the cooked potatoes, sautéed onion and garlic, and the jambonneau pieces. Season with salt and pepper to taste.
7. Pour the heavy cream over the mixture and stir until well combined.
8. Transfer the mixture to a large baking dish and sprinkle with grated Gruyere cheese and breadcrumbs.
9. Cover the dish with aluminum foil and bake for 30 minutes.
10. Remove the foil and continue baking for an additional 15-20 minutes until the top is golden brown and the gratin is bubbling.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 550
Fat: 38g
Carbohydrates: 28g
Protein: 24g
Substitutions for ingredients:
- Instead of jambonneau, you can use cooked ham or bacon.
- Instead of Gruyere cheese, you can use Swiss or cheddar cheese.
Variations:
- Add sliced mushrooms to the potato mixture for extra flavor.
- Use sweet potatoes instead of regular potatoes for a twist on the classic recipe.
Tips and Tricks:
- Make sure to cover the dish with aluminum foil to prevent the top from burning.
- Let the gratin cool for a few minutes before serving to allow it to set.
Storage Instructions:
- Store 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 or chives over the top of the gratin before serving.
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested Side Dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Garlic bread
Troubleshooting Advice:
- If the gratin is too dry, add more heavy cream or milk to the mixture before baking.
Food Safety Advice:
- Make sure to cook the jambonneau thoroughly before adding it to the gratin.
Food History:
- Jambonneau is a French dish that traditionally consists of a ham hock served with potatoes and vegetables.
Flavor Profiles:
- This dish is rich and creamy with a savory, meaty flavor.
Serving Suggestions:
- Serve the gratin hot and bubbly straight out of the oven.
Related Categories
Cooking Method: N/A
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Region: French
Taste: Savory, Rich, Creamy, Cheesy, Comforting