Ingredients with Measurements:
- 1 lb sea bluebell, washed and trimmed
- 2 lbs potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cloves garlic, minced
- 2 tbsp butter
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, bring salted water to a boil. Add the sea bluebell and cook for 2-3 minutes until tender. Drain and set aside.
3. In a separate pot, add the sliced potatoes and cover with water. Bring to a boil and cook for 5-7 minutes until slightly tender. Drain and set aside.
4. In a saucepan, heat the heavy cream, Parmesan cheese, salt, black pepper, and minced garlic over medium heat. Stir until the cheese is melted and the mixture is smooth.
5. Grease the baking dish with butter. Layer the potatoes and sea bluebell in the dish, alternating between them.
6. Pour the cream mixture over the top of the vegetables, making sure to cover them completely.
7. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and the vegetables are tender.
8. Let the gratin cool for 5 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 50-60 minutes
Temperature:
- 375°F
Serving size:
- 6-8 servings
Nutritional information:
- Calories per serving: 420
- Total fat: 28g
- Saturated fat: 17g
- Cholesterol: 93mg
- Sodium: 714mg
- Total carbohydrates: 29g
- Dietary fiber: 3g
- Sugars: 3g
- Protein: 13g
Substitutions for ingredients:
- Sea bluebell can be substituted with asparagus or green beans.
- Parmesan cheese can be substituted with Gruyere or cheddar cheese.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add cooked bacon or ham for a meatier version.
- Substitute potatoes with sweet potatoes for a sweeter version.
- Add sliced onions or leeks for extra flavor.
Tips and tricks:
- Use a mandoline slicer to get even slices of potatoes and sea bluebell.
- Make sure to cover the vegetables completely with the cream mixture to prevent them from drying out.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken.
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 until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for an elegant presentation.
- Garnish with chopped parsley or chives for a pop of color.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted carrots
- Green salad with vinaigrette dressing
- Steamed broccoli
Troubleshooting advice:
- If the gratin is too dry, add more cream or milk to the mixture before pouring it over the vegetables.
- If the top is not golden brown, broil the gratin for a few minutes until it reaches the desired color.
Food safety advice:
- Make sure to wash the sea bluebell thoroughly before cooking.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Gratin originated in France and typically consists of sliced potatoes baked in cream and cheese.
Flavor profiles:
- Creamy, savory, and slightly sweet.
Serving suggestions:
- Serve as a side dish with roasted chicken or grilled fish.
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