Ingredients with Measurements:
- 1 pound Jerusalem artichokes, peeled and thinly sliced
- 2 cups fresh spinach leaves, chopped
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 tablespoons unsalted butter
- 1 garlic clove, minced
- Salt and pepper to taste
Special equipment needed:
- 9-inch baking dish
- Saucepan
- Mixing bowl
- Whisk
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a saucepan, bring salted water to a boil. Add the sliced Jerusalem artichokes and cook for 5-7 minutes or until tender. Drain and set aside.
3. In a mixing bowl, whisk together the heavy cream, Parmesan cheese, minced garlic, salt, and pepper.
4. Add the chopped spinach and cooked Jerusalem artichokes to the mixing bowl and stir until well combined.
5. Transfer the mixture to a 9-inch baking dish.
6. In a small saucepan, melt the butter over medium heat. Add the breadcrumbs and stir until the breadcrumbs are coated with butter.
7. Sprinkle the buttered breadcrumbs over the top of the Jerusalem artichoke and spinach mixture.
8. Bake in the preheated oven for 20-25 minutes or until the top is golden brown and the gratin is heated through.
9. Remove from the oven and let cool for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 20g
Carbohydrates: 18g
Protein: 9g
Fiber: 4g
Sugar: 3g
Sodium: 350mg
Substitutions for ingredients:
- Heavy cream: Half-and-half or whole milk can be used as a substitute.
- Parmesan cheese: Pecorino Romano or Asiago cheese can be used as a substitute.
- Jerusalem artichokes: Potatoes or turnips can be used as a substitute.
Variations:
- Add cooked bacon or ham for a meatier version.
- Use different types of cheese such as Gruyere or cheddar.
- Add sliced onions or leeks for extra flavor.
Tips and tricks:
- To make the gratin creamier, add an extra 1/4 cup of heavy cream.
- To make the gratin crispier, broil for an additional 2-3 minutes after baking.
- To save time, use pre-sliced Jerusalem artichokes.
Storage instructions:
Refrigerate any leftovers in an airtight container 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 the baking dish or transfer to a serving platter.
Garnishes:
Sprinkle chopped fresh parsley or chives over the top before serving.
Pairings:
Serve with roasted chicken or beef.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the gratin is too dry, add an extra 1/4 cup of heavy cream before baking.
- If the gratin is too watery, drain any excess liquid before baking.
Food safety advice:
- Wash hands and all utensils before and after handling raw vegetables.
- Cook Jerusalem artichokes to an internal temperature of 165°F to ensure they are fully cooked.
Food history:
Jerusalem artichokes are not actually artichokes, but rather a type of sunflower root vegetable. They were first cultivated by Native Americans and later introduced to Europe by French explorers.
Flavor profiles:
The Jerusalem artichokes add a nutty and slightly sweet flavor to the gratin, while the spinach adds a fresh and earthy taste. The Parmesan cheese and garlic add a savory and slightly pungent flavor.
Serving suggestions:
Serve as a main dish or as a side dish with roasted meat or vegetables.
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