Ingredients with Measurements:
- 2 large kumaras, peeled and thinly sliced
- 2 cups grated cheddar cheese
- 1 cup heavy cream
- 1/2 cup milk
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 1/4 cup breadcrumbs
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Grease the baking dish with butter.
3. In a large bowl, mix together the cream, milk, garlic, salt, and pepper.
4. Add the sliced kumaras to the bowl and toss to coat them with the cream mixture.
5. Layer the kumaras in the prepared baking dish, overlapping them slightly.
6. Pour any remaining cream mixture over the kumaras.
7. Sprinkle the grated cheese evenly over the kumaras.
8. Melt the butter in a small saucepan over medium heat.
9. Add the breadcrumbs to the saucepan and stir until they are coated with the butter.
10. Sprinkle the breadcrumb mixture over the cheese.
11. Cover the baking dish with foil and bake for 30 minutes.
12. Remove the foil and bake for an additional 20-25 minutes, or until the kumaras are tender and the cheese is golden and bubbly.
13. Let the gratin cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 50-55 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 385
- Fat: 31g
- Carbohydrates: 17g
- Protein: 14g
- Fiber: 2g
- Sugar: 4g
- Sodium: 505mg
Substitutions for ingredients:
- You can use any type of cheese you like, such as Gruyere or Parmesan.
- You can use half-and-half instead of heavy cream.
- You can use panko breadcrumbs instead of regular breadcrumbs.
Variations:
- Add sliced onions or leeks to the kumara mixture.
- Add cooked bacon or ham to the gratin.
- Add herbs such as thyme or rosemary to the cream mixture.
- Use sweet potatoes instead of kumaras.
Tips and tricks:
- Use a mandoline slicer to get even slices of kumara.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
- If the top of the gratin is not browned enough, broil it for a few minutes before serving.
Storage instructions:
- Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gratin in the 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.
- Garnish the gratin with chopped parsley or chives.
Garnishes:
- Chopped parsley or chives
Pairings:
- This gratin pairs well with roasted chicken or pork.
Suggested side dishes:
- A simple green salad or roasted vegetables would be a great side dish for this gratin.
Troubleshooting advice:
- If the gratin is too dry, add more cream or milk to the kumara mixture.
- If the top of the gratin is browning too quickly, cover it with foil.
Food safety advice:
- Make sure the kumaras are cooked through before serving.
- Store any leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
- Kumara is a type of sweet potato that is native to New Zealand. It was a staple food for the Maori people and is still a popular ingredient in New Zealand cuisine today.
Flavor profiles:
- This gratin is creamy, cheesy, and slightly sweet from the kumaras.
Serving suggestions:
- Serve this gratin as a side dish for a holiday meal or as a main dish with a salad on the side.
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