Ingredients with Measurements:
- 2 lbs potatoes, peeled and thinly sliced
- 1 cup Moss Campion leaves, washed and chopped
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
Special equipment needed:
- Mandoline slicer
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the sliced potatoes, chopped Moss Campion leaves, heavy cream, grated Parmesan cheese, salt, black pepper, and nutmeg.
3. Use a mandoline slicer to slice the potatoes thinly and evenly.
4. Grease a 9x13 inch baking dish with butter.
5. Layer the potato and Moss Campion mixture in the baking dish, making sure to evenly distribute the ingredients.
6. Cover the baking dish with aluminum foil and bake for 45 minutes.
7. Remove the aluminum foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
8. Let the gratin cool for 10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 5 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 35g
- Protein: 14g
- Fiber: 4g
Substitutions for ingredients:
- If Moss Campion is not available, you can substitute with spinach or kale.
Variations:
- Add cooked bacon or ham for a meatier version.
- Use different types of cheese, such as Gruyere or cheddar.
- Add sliced onions or garlic for extra flavor.
Tips and tricks:
- Use a mandoline slicer to slice the potatoes thinly and evenly for the best results.
- Let the gratin cool for 10 minutes before serving to allow the flavors to meld together.
- If the top of the gratin is browning too quickly, cover it with aluminum foil to prevent burning.
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 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 for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Roasted carrots
Troubleshooting advice:
- If the potatoes are not cooked through after baking, cover the gratin with aluminum foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to wash the Moss Campion leaves thoroughly before using them in the recipe.
Food history:
- Moss Campion is a wildflower that is commonly found in alpine regions. It has been used in traditional medicine for its anti-inflammatory properties.
Flavor profiles:
- The Moss Campion adds a slightly bitter and earthy flavor to the creamy and cheesy gratin.
Serving suggestions:
- Serve the gratin as a side dish with roasted chicken or beef.
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