Ingredients with Measurements:
- 1 pound of radishes, thinly sliced
- 6 slices of bacon, chopped
- 1 cup of heavy cream
- 1 cup of grated Gruyere cheese
- 1/4 cup of breadcrumbs
- 1 tablespoon of butter
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet, cook the chopped bacon over medium heat until crispy. Remove from the skillet and set aside.
3. In the same skillet, add the sliced radishes and cook for 5-7 minutes until they are slightly softened. Remove from heat.
4. In a small saucepan, heat the heavy cream over medium heat until it starts to simmer.
5. In a mixing bowl, combine the cooked bacon, radishes, and half of the grated Gruyere cheese. Mix well.
6. Grease the baking dish with butter and spread the radish and bacon mixture evenly on the bottom.
7. Pour the hot cream over the mixture and sprinkle the remaining Gruyere cheese and breadcrumbs on top.
8. Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbly.
9. Remove from the oven and let it cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 350
Fat: 28g
Carbohydrates: 9g
Protein: 16g
Sodium: 540mg
Sugar: 3g
Substitutions for ingredients:
- Instead of Gruyere cheese, you can use any other type of cheese that melts well, such as cheddar or mozzarella.
- You can use panko breadcrumbs instead of regular breadcrumbs for a crunchier texture.
- If you don't have heavy cream, you can use half-and-half or whole milk instead.
Variations:
- Add sliced onions or garlic to the radish and bacon mixture for extra flavor.
- Use different types of radishes, such as watermelon radishes or black radishes, for a colorful dish.
- Add chopped herbs, such as thyme or parsley, to the breadcrumb topping for extra freshness.
Tips and tricks:
- Use a mandoline slicer to get even and thin slices of radishes.
- Make sure to cook the radishes before baking to ensure they are tender.
- Let the gratin cool for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the gratin in a preheated 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 herbs or crispy bacon bits for extra texture.
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted asparagus
- Mixed greens salad with vinaigrette dressing
- Garlic mashed potatoes
Troubleshooting advice:
- If the gratin is too dry, add more cream or milk before baking.
- If the top is browning too quickly, cover with foil and continue baking.
Food safety advice:
- Make sure to cook the bacon and radishes thoroughly before baking.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Gratin dishes originated in French cuisine and typically consist of a creamy sauce and a crispy breadcrumb topping.
Flavor profiles:
- The dish has a creamy and cheesy flavor with a salty and smoky taste from the bacon.
Serving suggestions:
- Serve as a main dish or as a side dish for a special occasion or holiday meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A