Ingredients with Measurements:
- 2 cups of peeled and sliced sweet potatoes
- 1 cup of fresh mortiño berries
- 1 cup of heavy cream
- 1 cup of grated Parmesan cheese
- 1 tablespoon of chopped fresh thyme
- 1 tablespoon of chopped fresh rosemary
- Salt and pepper to taste
Special equipment needed:
- Mandoline or sharp knife
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Using a mandoline or sharp knife, slice the sweet potatoes into thin rounds.
3. Rinse the mortiño berries and set them aside.
4. In a small saucepan, heat the heavy cream over medium heat until it starts to simmer.
5. Add the grated Parmesan cheese, thyme, and rosemary to the saucepan and stir until the cheese is melted and the herbs are evenly distributed.
6. Season the cream mixture with salt and pepper to taste.
7. In a 9x13 inch baking dish, arrange a layer of sweet potato slices.
8. Pour a layer of the cream mixture over the sweet potatoes.
9. Add a layer of mortiño berries on top of the cream mixture.
10. Repeat the layers until all the ingredients are used up, ending with a layer of cream mixture on top.
11. Cover the baking dish with aluminum foil and bake for 45 minutes.
12. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the sweet potatoes are tender.
13. Let the gratin cool for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 320
Fat: 22g
Carbohydrates: 22g
Protein: 9g
Fiber: 3g
Sugar: 6g
Substitutions for ingredients:
- Mortiño berries can be substituted with blueberries or raspberries.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with Gruyere or cheddar cheese.
Variations:
- Add sliced onions or garlic to the layers for extra flavor.
- Use different herbs, such as sage or oregano, for a different taste.
- Add cooked bacon or ham for a meaty version.
Tips and tricks:
- Make sure to slice the sweet potatoes thinly and evenly for even cooking.
- Use a baking dish that is deep enough to hold all the layers.
- Let the gratin cool for a few minutes before serving to allow the layers 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:
Garnish with fresh thyme or rosemary sprigs.
Pairings:
Pair with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
Roasted Brussels sprouts or green beans.
Troubleshooting advice:
If the gratin is not cooked through after the recommended time, cover with foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure to wash the mortiño berries thoroughly before using them.
Food history:
Mortiño berries are native to the Andes region of South America and have been used for centuries by indigenous people for their medicinal properties.
Flavor profiles:
The sweet potatoes provide a sweet and earthy flavor, while the mortiño berries add a tart and tangy taste. The cream mixture and Parmesan cheese add richness and depth to the dish.
Serving suggestions:
Serve as a side dish for a holiday meal or as a main course for a vegetarian dinner.
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Region: Peruvian