Ingredients with Measurements:
- 1 pound potatoes, peeled and thinly sliced
- 1 cup sea sandwort, washed and chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
Special equipment needed:
- Mandoline slicer
- 9-inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the sliced potatoes, sea sandwort, heavy cream, Parmesan cheese, minced garlic, salt, and black pepper.
3. Grease a 9-inch baking dish with butter.
4. Arrange the potato and sea sandwort mixture in the baking dish, making sure to spread it evenly.
5. Cover the dish with foil and bake for 30 minutes.
6. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender.
7. Let the gratin cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 50-55 minutes
Temperature:
- Preheat oven to 375°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 22g
- Carbohydrates: 28g
- Protein: 9g
Substitutions for ingredients:
- Instead of sea sandwort, you can use spinach or kale.
- Instead of heavy cream, you can use half-and-half or milk.
- Instead of Parmesan cheese, you can use cheddar or Gruyere 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 ensure that the potatoes are thinly sliced and cook evenly.
- Let the gratin cool for a few minutes before serving to allow the flavors to meld together.
- If the top is browning too quickly, cover the dish with foil and continue baking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Cover the dish with foil and bake for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with fresh herbs, such as parsley or thyme.
Garnishes:
- Fresh herbs, such as parsley or thyme.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Green beans with almonds
- Caesar salad
Troubleshooting advice:
- If the gratin is too dry, add a little more cream or milk.
- If the top is browning too quickly, cover the dish with foil and continue baking.
Food safety advice:
- Make sure to wash the sea sandwort thoroughly before using.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Food history:
- Sea sandwort is a type of succulent plant that grows along the coastlines of Europe and Asia. It has been used in traditional medicine for centuries and is now gaining popularity as a culinary ingredient.
Flavor profiles:
- The sea sandwort adds a slightly salty and earthy flavor to the dish, while the Parmesan cheese and garlic add a savory and nutty taste.
Serving suggestions:
- Serve the gratin as a side dish with roasted chicken or fish.
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