Ingredients with Measurements:
- 2 lbs potatoes, peeled and thinly sliced
- 2 cups perennial wall-rocket leaves, washed and chopped
- 2 cups Gruyere cheese, grated
- 2 cups heavy cream
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp butter
Special equipment needed:
- Mandoline slicer
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Grease a 9x13 inch baking dish with butter.
3. Layer the sliced potatoes in the bottom of the dish, overlapping slightly.
4. Sprinkle half of the chopped perennial wall-rocket leaves on top of the potatoes.
5. Sprinkle half of the grated Gruyere cheese on top of the wall-rocket leaves.
6. Repeat layers with the remaining potatoes, wall-rocket leaves, and Gruyere cheese.
7. In a separate bowl, whisk together the heavy cream, salt, black pepper, and garlic powder.
8. Pour the cream mixture over the potato and cheese layers.
9. Cover the dish with foil and bake for 45 minutes.
10. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
11. Let the gratin cool for 5-10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 5 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 480
- Total fat: 34g
- Saturated fat: 21g
- Cholesterol: 118mg
- Sodium: 588mg
- Total carbohydrates: 28g
- Dietary fiber: 3g
- Sugars: 3g
- Protein: 16g
Substitutions for ingredients:
- Perennial wall-rocket can be substituted with arugula or spinach.
- Gruyere cheese can be substituted with Swiss or Parmesan cheese.
Variations:
- Add cooked bacon or ham for a meatier version.
- Substitute half of the potatoes with sweet potatoes for a sweeter flavor.
- Add sliced onions or leeks for extra flavor.
Tips and tricks:
- Use a mandoline slicer to ensure even potato slices.
- Let the gratin cool for a few minutes before serving to allow the cream to set.
- Leftovers can be reheated in the oven or microwave.
Storage instructions:
- Store leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the gratin in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with fresh herbs, such as parsley or chives.
Garnishes:
- Fresh herbs, such as parsley or chives.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted carrots with thyme and honey
Troubleshooting advice:
- If the top of the gratin is browning too quickly, cover it with foil and continue baking.
Food safety advice:
- Make sure to wash the wall-rocket leaves thoroughly before using.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Gratin dishes originated in French cuisine and typically consist of a creamy sauce, cheese, and breadcrumbs.
Flavor profiles:
- Creamy, cheesy, savory.
Serving suggestions:
- Serve as a main dish or as a side dish with a protein.
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