Ingredients with Measurements:
- 2 lbs. potatoes, peeled and thinly sliced
- 1 cup stonecrop leaves, chopped
- 1 cup heavy cream
- 1 cup grated Gruyere cheese
- 2 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp. black pepper
Special equipment needed:
- Mandoline or sharp knife
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, combine the sliced potatoes, chopped stonecrop leaves, minced garlic, salt, and black pepper. Mix well.
3. Grease the baking dish with butter or cooking spray.
4. Layer the potato mixture in the baking dish, making sure to spread it out evenly.
5. Pour the heavy cream over the potatoes, making sure to cover them completely.
6. Sprinkle the grated Gruyere cheese over the top of the potatoes.
7. Cover the baking dish with aluminum foil.
8. Bake in the preheated oven for 45 minutes.
9. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden brown and bubbly.
10. 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: 365
Fat: 23g
Carbohydrates: 28g
Protein: 11g
Sodium: 540mg
Sugar: 2g
Substitutions for ingredients:
- Stonecrop leaves can be substituted with spinach or kale.
- Gruyere cheese can be substituted with Swiss or cheddar cheese.
Variations:
- Add cooked bacon or ham for a meatier version.
- Substitute half of the potatoes with sweet potatoes for a sweeter flavor.
- Add sliced onions or leeks for extra flavor.
Tips and tricks:
- Use a mandoline or sharp knife to slice the potatoes thinly and evenly.
- Make sure to cover the potatoes completely with the heavy cream to prevent them from drying out.
- 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 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.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or chives.
Pairings:
Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the potatoes are not cooked through after baking, cover with foil and bake for an additional 10-15 minutes.
- If the cheese is browning too quickly, cover with foil and continue baking.
Food safety advice:
- Make sure to wash the stonecrop leaves thoroughly before using.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Gratin dishes originated in French cuisine and typically consist of sliced potatoes baked in cream and cheese.
Flavor profiles:
Creamy, cheesy, savory
Serving suggestions:
Serve as a side dish with roasted meats or as a main dish with a side salad.
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