Ingredients with Measurements:
- 1 head of Kerguelen cabbage, thinly sliced
- 4 medium-sized potatoes, peeled and thinly sliced
- 2 cups of heavy cream
- 1 cup of grated Gruyere cheese
- 1/2 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of butter
Special equipment needed:
- Large baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large pot of salted boiling water, blanch the sliced cabbage for 3 minutes. Drain and set aside.
3. In a separate pot of salted boiling water, blanch the sliced potatoes for 5 minutes. Drain and set aside.
4. In a saucepan, heat the heavy cream, minced garlic, salt, and black pepper over medium heat. Let it simmer for 5 minutes.
5. Butter the baking dish and layer the blanched cabbage and potatoes alternately, starting with a layer of potatoes at the bottom.
6. Pour the cream mixture over the layered vegetables.
7. Sprinkle the grated Gruyere and Parmesan cheese over the top.
8. Cover the baking dish with foil and bake for 30 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: 50-55 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Total fat: 32g
Saturated fat: 20g
Cholesterol: 110mg
Sodium: 670mg
Total carbohydrates: 25g
Dietary fiber: 4g
Sugar: 4g
Protein: 15g
Substitutions for ingredients:
- Kerguelen cabbage can be substituted with regular green cabbage or savoy cabbage.
- Gruyere cheese can be substituted with Swiss cheese or Emmental cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese or Asiago cheese.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add sliced onions or leeks for extra flavor.
- Use a mixture of different cheeses for a more complex flavor.
Tips and tricks:
- Use a mandoline slicer to get even slices of cabbage and potatoes.
- Make sure to blanch the vegetables before baking to ensure that they are cooked through.
- Let the gratin cool for a few minutes before serving to allow the cream to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the gratin in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for an elegant presentation.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Pair with a crisp green salad or roasted vegetables.
Suggested side dishes:
Serve with a side of crusty bread or garlic bread.
Troubleshooting advice:
- If the gratin is too dry, add a little more cream before baking.
- If the cheese is not browning, broil the gratin for a few minutes at the end of baking.
Food safety advice:
Make sure to cook the vegetables thoroughly to avoid any risk of foodborne illness.
Food history:
Kerguelen cabbage is a type of cabbage that is native to the Kerguelen Islands, a group of islands located in the southern Indian Ocean. It is known for its tender leaves and sweet flavor.
Flavor profiles:
This gratin is creamy, cheesy, and savory with a hint of sweetness from the cabbage.
Serving suggestions:
Serve as a main dish for a vegetarian meal or as a side dish for a meatier meal.
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Taste: Savory, Rich, Creamy, Comforting, Cheesy