Ingredients with Measurements:
- 2 lbs potatoes, peeled and thinly sliced
- 1 cup milk
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup milk thistle leaves, chopped
- 1 cup grated Gruyere cheese
Special equipment needed:
- Mandoline slicer (optional)
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together milk, heavy cream, garlic, thyme, salt, and pepper.
3. Add sliced potatoes and chopped milk thistle leaves to the bowl and toss to coat.
4. Grease a 9x13 inch baking dish with butter or cooking spray.
5. Layer the potato mixture in the baking dish, making sure to spread it out evenly.
6. Sprinkle grated Gruyere cheese over the top of the potatoes.
7. Cover the baking dish with foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender and the cheese is golden brown.
9. Let the gratin cool for 5-10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 10 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 28g
Protein: 11g
Sodium: 520mg
Fiber: 3g
Sugar: 3g
Substitutions for ingredients:
- Milk thistle leaves can be substituted with spinach or kale.
- Gruyere cheese can be substituted with Swiss or cheddar cheese.
Variations:
- Add sliced onions or leeks to the potato mixture for extra flavor.
- Top the gratin with breadcrumbs or chopped nuts for added crunch.
- Use sweet potatoes instead of regular potatoes for a twist on the classic recipe.
Tips and tricks:
- Use a mandoline slicer to ensure even slices of potatoes.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
- Leftover gratin can be reheated in the oven or microwave.
Storage instructions:
Leftover gratin can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the gratin in a preheated oven at 350°F 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 herbs, such as parsley or chives.
Pairings:
Pair with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Sauteed mushrooms
Troubleshooting advice:
- If the gratin is not browning evenly, move it to a higher rack in the oven or broil for a few minutes.
- If the gratin is too dry, add a splash of milk or cream before reheating.
Food safety advice:
- Make sure to wash the milk thistle leaves thoroughly before using.
- Store leftovers in the refrigerator and discard after 3 days.
Food history:
Milk thistle has been used for centuries as a natural remedy for liver problems. It is also believed to have anti-inflammatory and antioxidant properties.
Flavor profiles:
Creamy, cheesy, and savory with a hint of earthy bitterness from the milk thistle.
Serving suggestions:
Serve as a side dish with roasted meat or poultry.
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Taste: Creamy, Savory, Rich, Comforting, Herbaceous