Ingredients with Measurements:
- 4 large Serniun, sliced
- 4 medium-sized tomatoes, sliced
- 1 cup of heavy cream
- 1 cup of grated Parmesan cheese
- 1 tablespoon of chopped fresh thyme
- Salt and pepper to taste
Special Equipment Needed:
- A baking dish
- A sharp knife
- A cutting board
- A mixing bowl
- A whisk
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Grease a baking dish with butter or cooking spray.
3. Arrange the sliced Serniun and tomatoes in the baking dish, alternating between the two.
4. In a mixing bowl, whisk together the heavy cream, grated Parmesan cheese, chopped fresh thyme, salt, and pepper.
5. Pour the cream mixture over the Serniun and tomato slices, making sure to cover them evenly.
6. Bake in the preheated oven for 30-35 minutes or until the top is golden brown and bubbly.
7. Remove from the oven and let it cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Fat per serving: 25g
Carbohydrates per serving: 10g
Protein per serving: 15g
Substitutions for ingredients:
- Serniun can be substituted with zucchini or yellow squash.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with Gruyere or Cheddar cheese.
- Fresh thyme can be substituted with dried thyme or rosemary.
Variations:
- Add sliced onions or garlic to the gratin for extra flavor.
- Top the gratin with breadcrumbs or crushed crackers for added texture.
- Add cooked bacon or ham for a meatier version of the dish.
Tips and Tricks:
- Make sure to slice the Serniun and tomatoes evenly to ensure even cooking.
- Use a mandoline slicer to make the slicing process easier and faster.
- Let the gratin cool for a few minutes before serving to allow the cream to set.
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 the baking dish it was cooked in for a rustic presentation.
Garnishes:
Garnish the gratin with chopped fresh parsley or basil for added color and flavor.
Pairings:
Pair the gratin with a crisp green salad or roasted vegetables for a complete meal.
Suggested Side Dishes:
Serve the gratin with garlic bread or crusty French bread for a delicious and filling meal.
Troubleshooting Advice:
- If the gratin is too watery, try draining the sliced Serniun and tomatoes before arranging them in the baking dish.
- If the top of the gratin is not golden brown, try broiling it for a few minutes at the end of the cooking time.
Food Safety Advice:
Make sure to cook the gratin to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
Gratin dishes originated in French cuisine and were traditionally made with potatoes and cheese.
Flavor Profiles:
The Serniun and tomato gratin is creamy, cheesy, and savory with a hint of sweetness from the tomatoes.
Serving Suggestions:
Serve the gratin as a main dish for a vegetarian meal or as a side dish for a meatier meal.
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