Ingredients with Measurements:
- 500g potatoes, peeled and thinly sliced
- 200g samphire, rinsed and chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large pot, boil the sliced potatoes for 5 minutes until slightly tender. Drain and set aside.
3. In a saucepan, heat the heavy cream and minced garlic over medium heat until it starts to simmer.
4. Add the chopped samphire to the cream mixture and stir for 1-2 minutes until it starts to wilt.
5. Layer the sliced potatoes in the baking dish, seasoning each layer with salt and pepper.
6. Pour the samphire and cream mixture over the potatoes, making sure to evenly distribute the samphire.
7. Sprinkle the grated Parmesan cheese over the top of the gratin.
8. Cover the baking dish with foil and bake for 30 minutes.
9. Remove the foil and bake for an additional 15-20 minutes until the cheese is golden brown and bubbly.
10. Let the gratin cool for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 330
Fat per serving: 21g
Carbohydrates per serving: 23g
Protein per serving: 12g
Substitutions for ingredients:
- Instead of heavy cream, you can use half-and-half or whole milk.
- If samphire is not available, you can use asparagus or green beans.
Variations:
- Add cooked bacon or ham to the gratin for extra flavor.
- Use different types of cheese, such as Gruyere or cheddar, instead of Parmesan.
Tips and tricks:
- Use a mandoline slicer to get even slices of potatoes.
- Make sure to rinse the samphire thoroughly to remove any sand or grit.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
- Store leftover gratin 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 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 for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Mixed green salad
Troubleshooting advice:
- If the gratin is too dry, add more cream or milk to the samphire mixture before pouring it over the potatoes.
- If the cheese is not browning, broil the gratin for a few minutes at the end of the cooking time.
Food safety advice:
- Make sure to rinse the samphire thoroughly to remove any sand or grit.
- Store leftover gratin in the refrigerator and consume within 3 days.
Food history:
- Samphire is a type of sea vegetable that has been used in British cuisine for centuries.
Flavor profiles:
- Creamy, salty, savory
Serving suggestions:
- Serve as a side dish with roasted meat or fish.
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