Ingredients with Measurements:
- 1 lb salt pork, sliced into thin strips
- 2 large onions, sliced thinly
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
Special equipment needed:
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the salt pork over medium heat until crispy and browned. Remove from skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, until caramelized and golden brown, about 20-25 minutes.
4. Sprinkle the flour over the onions and stir to combine. Cook for 1-2 minutes.
5. Gradually whisk in the milk and heavy cream, stirring constantly to prevent lumps from forming. Add the thyme, garlic powder, salt, and black pepper. Cook for 5-7 minutes, or until the sauce has thickened.
6. Remove from heat and stir in the grated Parmesan cheese.
7. In a 9x13 inch baking dish, layer the salt pork and caramelized onions. Pour the sauce over the top.
8. Sprinkle the breadcrumbs over the top of the gratin.
9. Bake for 25-30 minutes, or until the top is golden brown and the gratin is bubbling.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 450
Fat: 35g
Carbohydrates: 13g
Protein: 18g
Substitutions for ingredients:
- Salt pork can be substituted with bacon or pancetta.
- Whole milk can be substituted with 2% or skim milk.
- Heavy cream can be substituted with half-and-half or evaporated milk.
- Parmesan cheese can be substituted with Gruyere or cheddar cheese.
Variations:
- Add sliced potatoes to the gratin for a heartier dish.
- Substitute the onions with leeks for a milder flavor.
- Add chopped kale or spinach for a pop of color and added nutrients.
Tips and tricks:
- Make sure to cook the onions until they are caramelized to bring out their sweet flavor.
- Use a mandoline or food processor to slice the onions thinly and evenly.
- Let the gratin rest for a few minutes before serving to allow the sauce to thicken.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat 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:
Sprinkle chopped fresh parsley or thyme over the top of the gratin for a pop of color.
Pairings:
Serve with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the sauce is too thick, add more milk or cream to thin it out.
- If the gratin is too dry, add more sauce or milk before baking.
Food safety advice:
- Make sure to cook the salt pork and onions thoroughly to prevent foodborne illness.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Gratin dishes originated in French cuisine and typically consist of a creamy sauce and a crispy topping.
Flavor profiles:
Savory, salty, and slightly sweet from the caramelized onions.
Serving suggestions:
Serve as a main dish with a side salad or as a side dish to a hearty meat dish.
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Taste: Savory, Salty, Sweet, Rich, Caramelized