Ingredients with Measurements:
- 2 medium-sized zucchinis, sliced into thin rounds
- 2 large magnoccas, peeled and sliced into thin rounds
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, combine the sliced zucchinis and magnoccas.
3. In a separate bowl, whisk together the heavy cream, Parmesan cheese, minced garlic, dried thyme, salt, and pepper.
4. Pour the cream mixture over the sliced vegetables and toss to coat evenly.
5. Grease a 9x13 inch baking dish with olive oil.
6. Layer the vegetable mixture in the prepared baking dish, alternating between zucchini and magnocca slices.
7. Pour any remaining cream mixture over the top of the vegetables.
8. Cover the baking dish with foil and bake for 30 minutes.
9. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the vegetables are tender.
10. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 285
Fat: 24g
Carbohydrates: 8g
Protein: 10g
Fiber: 2g
Sugar: 3g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with any other hard cheese, such as Pecorino Romano or Asiago.
- Magnocca can be substituted with potatoes or sweet potatoes.
Variations:
- Add sliced onions or leeks for extra flavor.
- Top the gratin with breadcrumbs or crushed crackers for a crunchy texture.
- Add cooked bacon or ham for a meaty version.
Tips and tricks:
- Use a mandoline slicer to get even and thin slices of vegetables.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken and set.
- Leftovers can be stored in the refrigerator for up to 3 days.
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:
Garnish with chopped fresh herbs, such as parsley or chives.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
Roasted Brussels sprouts, green beans, or carrots.
Troubleshooting advice:
- If the gratin is too watery, drain off any excess liquid before serving.
- If the top is not golden brown, broil the gratin for a few minutes before serving.
Food safety advice:
Make sure to wash and dry the vegetables thoroughly before slicing and cooking.
Food history:
Gratin is a French dish that originated in the 18th century. It typically consists of sliced potatoes or other vegetables baked in a creamy sauce and topped with cheese or breadcrumbs.
Flavor profiles:
Creamy, savory, and cheesy.
Serving suggestions:
Serve as a side dish or as a main course with a side salad.
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Region: Italian