Ingredients with Measurements:
- 2 medium-sized marrows, peeled and sliced
- 4 medium-sized potatoes, peeled and sliced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp butter
Special equipment needed:
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the sliced marrows and potatoes.
3. In a separate bowl, mix together the heavy cream, grated Parmesan cheese, salt, and black pepper.
4. Grease a 9x13 inch baking dish with the butter.
5. Layer the sliced marrows and potatoes in the baking dish, alternating between the two.
6. Pour the cream mixture over the top of the vegetables, making sure to cover them evenly.
7. Cover the baking dish with aluminum foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the vegetables are tender.
9. Let the gratin cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 5 minutes
Temperature:
- Preheat the oven to 375°F (190°C).
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 405
- Fat: 28g
- Carbohydrates: 26g
- Protein: 12g
Substitutions for ingredients:
- You can substitute heavy cream with half-and-half or whole milk.
- You can substitute Parmesan cheese with any other hard cheese.
Variations:
- You can add sliced onions or garlic to the gratin for extra flavor.
- You can add chopped herbs such as thyme or rosemary to the cream mixture.
Tips and tricks:
- Use a mandoline slicer to get even slices of the vegetables.
- Let the gratin cool for a few minutes before serving to allow the cream to set.
Storage instructions:
- Store any leftovers 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 a more elegant presentation.
Garnishes:
- Garnish with chopped parsley or chives.
Pairings:
- Serve with a green salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Garlic bread
Troubleshooting advice:
- If the top of the gratin is not browning, you can broil it for a few minutes at the end of the cooking time.
Food safety advice:
- Make sure the vegetables are cooked all the way through before serving.
Food history:
- Gratin dishes originated in French cuisine and typically feature a creamy sauce and a crispy topping.
Flavor profiles:
- Creamy, savory, and slightly sweet.
Serving suggestions:
- Serve the gratin as a side dish with roasted chicken or beef.
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