Ingredients with Measurements:
- 1 pound pignuts, peeled and sliced
- 6 slices bacon, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Gruyere cheese
- 1/2 cup breadcrumbs
- 2 tablespoons butter
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- 9x13 inch baking dish
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and set aside.
3. In the same skillet, add the onion and garlic and cook until softened.
4. Add the sliced pignuts to the skillet and cook until they are lightly browned.
5. Season the pignuts with salt and pepper to taste.
6. In a separate bowl, mix together the heavy cream and grated Gruyere cheese.
7. Grease a 9x13 inch baking dish with butter.
8. Layer the pignuts and bacon in the baking dish.
9. Pour the cream and cheese mixture over the pignuts and bacon.
10. Sprinkle the breadcrumbs over the top of the gratin.
11. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the gratin is heated through.
12. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 450
Fat: 37g
Carbohydrates: 15g
Protein: 17g
Substitutions for ingredients:
- Pignuts can be substituted with potatoes or sweet potatoes.
- Gruyere cheese can be substituted with any other type of cheese.
Variations:
- Add sliced mushrooms to the skillet with the pignuts.
- Use pancetta instead of bacon.
- Add fresh herbs such as thyme or rosemary to the cream and cheese mixture.
Tips and tricks:
- Make sure to slice the pignuts thinly so that they cook evenly.
- Use a mandoline slicer to make slicing the pignuts easier.
- If the gratin is browning too quickly, cover it with foil while it finishes cooking.
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.
- Garnish with chopped fresh parsley or chives.
Garnishes:
- Chopped fresh parsley or chives.
Pairings:
- Serve with a green salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
Troubleshooting advice:
- If the gratin is too dry, add more cream to the mixture before pouring it over the pignuts and bacon.
Food safety advice:
- Make sure to cook the pignuts and bacon to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Pignuts are a type of wild nut that grow in the eastern United States.
Flavor profiles:
- The pignuts and bacon provide a savory and nutty flavor, while the cream and cheese add richness and creaminess.
Serving suggestions:
- Serve the gratin as a main dish with a side salad, or as a side dish with roasted meat or poultry.
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