Ingredients with Measurements:
- 1 lb. of potatoes, peeled and thinly sliced
- 1 bunch of sculpit, washed and chopped
- 1 cup of heavy cream
- 1 cup of grated Gruyere cheese
- 2 cloves of garlic, minced
- 1 tsp. of salt
- 1/2 tsp. of black pepper
- 2 tbsp. of butter
Special equipment needed:
- Mandoline slicer
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, combine the sliced potatoes, chopped sculpit, minced garlic, salt, and black pepper. Mix well.
3. Grease the baking dish with butter.
4. Arrange half of the potato and sculpit mixture in the bottom of the dish.
5. Sprinkle half of the grated Gruyere cheese over the potatoes.
6. Repeat with the remaining potato and sculpit mixture and Gruyere cheese.
7. Pour the heavy cream over the top of the dish.
8. Cover the dish with aluminum foil and bake for 45 minutes.
9. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the potatoes are tender.
10. Let the gratin cool for 5 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories: 380
- Fat: 28g
- Carbohydrates: 20g
- Protein: 12g
- Fiber: 3g
- Sugar: 2g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of Gruyere cheese.
- If you can't find sculpit, you can use spinach or kale instead.
Variations:
- Add cooked bacon or ham for a meatier version.
- Use sweet potatoes instead of regular potatoes for a sweeter taste.
Tips and tricks:
- Use a mandoline slicer to ensure that the potatoes are sliced thinly and evenly.
- 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:
- 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.
Garnishes:
- Sprinkle chopped fresh herbs, such as parsley or thyme, over the top of the gratin for a pop of color and flavor.
Pairings:
- Serve the gratin alongside a roasted chicken or beef dish.
Suggested side dishes:
- A simple green salad or roasted vegetables would pair well with this dish.
Troubleshooting advice:
- If the top of the gratin is browning too quickly, cover it with foil and continue baking until the potatoes are tender.
Food safety advice:
- Make sure to wash the sculpit thoroughly before using it in the recipe.
Food history:
- Gratin dishes originated in French cuisine and typically consist of a creamy sauce and a topping of cheese or breadcrumbs.
Flavor profiles:
- This dish has a creamy and cheesy flavor with a slight earthiness from the sculpit.
Serving suggestions:
- Serve the gratin as a side dish for a dinner party or holiday meal.
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Taste: Creamy, Savory, Cheesy, Comforting, Herby