Ingredients with Measurements:
- 1 lb lamb's quarters, washed and chopped
- 2 medium sweet potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp butter
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, blanch the lamb's quarters in boiling water for 2-3 minutes. Drain and set aside.
3. In a small saucepan, heat the cream, Parmesan cheese, garlic, thyme, salt, and pepper over medium heat until the cheese is melted and the mixture is smooth.
4. Grease the baking dish with butter.
5. Arrange a layer of sweet potato slices on the bottom of the dish.
6. Top with a layer of blanched lamb's quarters.
7. Pour a third of the cream mixture over the lamb's quarters.
8. Repeat the layers of sweet potatoes, lamb's quarters, and cream mixture until all ingredients are used up.
9. Cover the dish with foil and bake for 45 minutes.
10. Remove the foil and bake for an additional 15-20 minutes or until the top is golden brown and the sweet potatoes are tender.
11. Let the gratin cool for 10 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: 350
Fat: 25g
Carbohydrates: 20g
Protein: 12g
Sodium: 450mg
Sugar: 4g
Fiber: 3g
Substitutions for ingredients:
- Spinach or Swiss chard can be used instead of lamb's quarters.
- Gruyere or cheddar cheese can be used instead of Parmesan cheese.
- Fresh thyme can be used instead of dried thyme.
Variations:
- Add cooked bacon or ham for a meatier version.
- Use butternut squash instead of sweet potatoes.
- Add sliced onions or leeks for extra flavor.
Tips and tricks:
- Use a mandoline slicer to get even slices of sweet potatoes.
- Blanching the lamb's quarters before baking ensures 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 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:
Sprinkle chopped fresh parsley or thyme on top of the gratin before serving.
Pairings:
Serve the gratin with a green salad or roasted vegetables.
Suggested side dishes:
- Garlic bread
- Roasted Brussels sprouts
- Grilled asparagus
Troubleshooting advice:
- If the gratin is too dry, add a little more cream or milk before baking.
- If the gratin is too watery, bake it uncovered for an additional 10-15 minutes.
Food safety advice:
- Make sure to wash the lamb's quarters thoroughly before using them.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Gratin is a French dish that originated in the 18th century. It typically consists of a creamy sauce, cheese, and breadcrumbs baked until golden brown.
Flavor profiles:
The lamb's quarters and sweet potato gratin is creamy, cheesy, and savory with a hint of sweetness from the sweet potatoes.
Serving suggestions:
Serve the gratin as a main dish with a side salad or as a side dish with roasted meat or poultry.
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