Ingredients with Measurements:
- 500g potatoes, peeled and thinly sliced
- 1 cup Muntrie berries, fresh or frozen
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
Special Equipment Needed:
- Mandoline slicer or sharp knife
- 9x13 inch baking dish
- Aluminum foil
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix together the heavy cream, minced garlic, thyme leaves, and grated Parmesan cheese. Season with salt and pepper to taste.
3. Add the thinly sliced potatoes and Muntrie berries to the bowl and toss to coat evenly.
4. Grease a 9x13 inch baking dish with cooking spray or butter.
5. Layer the potato and Muntrie mixture in the baking dish, making sure to spread it out evenly.
6. Cover the baking dish with aluminum foil and bake for 45 minutes.
7. Remove the 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 a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 325
Fat: 21g
Carbohydrates: 24g
Protein: 11g
Fiber: 3g
Sugar: 2g
Sodium: 440mg
Substitutions for ingredients:
- Muntrie 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 cheddar or Gruyere cheese.
Variations:
- Add sliced onions or leeks to the gratin for extra flavor.
- Top the gratin with breadcrumbs or crushed potato chips for a crispy texture.
- Add cooked bacon or ham for a protein boost.
Tips and Tricks:
- Use a mandoline slicer or a sharp knife to ensure that the potatoes are sliced thinly and evenly.
- Let the gratin cool for a few minutes before serving to allow the flavors to meld together.
- 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 (175°C) for 15-20 minutes, or until heated through.
Presentation Ideas:
Serve the gratin in individual ramekins for an elegant presentation.
Garnishes:
Garnish with fresh thyme leaves or chopped parsley.
Pairings:
Pair with a green salad or roasted vegetables for a complete meal.
Suggested Side Dishes:
Roasted Brussels sprouts, steamed green beans, or sautéed mushrooms.
Troubleshooting Advice:
- If the gratin is too dry, add a splash of milk or cream before baking.
- If the gratin is too watery, drain off any excess liquid before baking.
Food Safety Advice:
- Make sure to wash the Muntrie berries thoroughly before using.
- Store leftovers in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food History:
Muntrie berries are native to Australia and have been used by Indigenous Australians for thousands of years for their medicinal properties.
Flavor Profiles:
The Muntrie berries add a slightly sweet and tart flavor to the creamy and savory potato gratin.
Serving Suggestions:
Serve as a side dish for a holiday meal or as a main dish with a side salad.
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Taste: Savory, Creamy, Cheesy, Comforting, Herby