Ingredients with Measurements:
- 1 lb. potatoes, peeled and thinly sliced
- 1 lb. sea beet, washed and chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 tbsp. butter
Special Equipment Needed:
- Mandoline slicer (optional)
- 9x13 inch baking dish
Step-by-Step Instructions:
1. Preheat the 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 large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Add the chopped sea beet to the skillet and cook for 5 minutes until wilted.
5. In a separate bowl, mix together the heavy cream, grated Parmesan cheese, salt, and black pepper.
6. Grease a 9x13 inch baking dish with butter.
7. Layer half of the boiled potatoes on the bottom of the baking dish.
8. Spread the cooked sea beet on top of the potatoes.
9. Pour half of the cream mixture over the sea beet.
10. Layer the remaining potatoes on top of the cream mixture.
11. Pour the remaining cream mixture over the potatoes.
12. Cover the baking dish with foil and bake for 30 minutes.
13. Remove the foil and bake for an additional 20-25 minutes until the top is golden brown and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 55 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 320
Total fat: 21g
Saturated fat: 13g
Cholesterol: 70mg
Sodium: 690mg
Total carbohydrates: 20g
Dietary fiber: 2g
Sugars: 2g
Protein: 13g
Substitutions for ingredients:
- Instead of sea beet, you can use spinach or Swiss chard.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of Parmesan cheese, you can use Gruyere or cheddar cheese.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add sliced onions or leeks for extra flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter taste.
Tips and Tricks:
- Use a mandoline slicer to get even slices of potatoes.
- Make sure to wash the sea beet thoroughly to remove any sand or dirt.
- Let the gratin cool for a few minutes before serving to allow the cream to set.
Storage Instructions:
- Store any leftover gratin 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 until heated through.
Presentation Ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with chopped fresh herbs such as parsley or thyme.
Garnishes:
- Chopped fresh herbs such as parsley or thyme.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested Side Dishes:
- Roasted carrots
- Green beans
- Caesar salad
Troubleshooting Advice:
- If the gratin is too runny, bake it for an additional 10-15 minutes until the cream sets.
- If the gratin is too dry, add a little more cream or milk before baking.
Food Safety Advice:
- Make sure to wash the sea beet thoroughly to remove any sand or dirt.
- Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
Food History:
- Gratin originated in France and typically consists of sliced potatoes or other vegetables baked with cream and cheese.
Flavor Profiles:
- Creamy, savory, cheesy, and slightly sweet.
Serving Suggestions:
- Serve the gratin as a main dish with a side salad or as a side dish with roasted meat or fish.
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