Ingredients with Measurements:
- 1 pound skirret, peeled and sliced
- 1 pound potatoes, peeled and sliced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 2 tablespoons butter
Special equipment needed:
- Mandoline slicer
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine skirret and potato slices.
3. In a separate bowl, whisk together heavy cream, Parmesan cheese, salt, black pepper, and minced garlic.
4. Grease a 9x13 inch baking dish with butter.
5. Layer the skirret and potato slices in the baking dish, alternating between the two.
6. Pour the cream mixture over the skirret and potato slices, making sure to cover them evenly.
7. Cover the baking dish with aluminum foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the vegetables are tender.
9. Let the gratin cool for 5-10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 5 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- 6 servings
Nutritional information:
- Calories: 480
- Fat: 36g
- Carbohydrates: 26g
- Protein: 14g
Substitutions for ingredients:
- Skirret can be substituted with parsnips or turnips.
- Heavy cream can be substituted with half-and-half or milk.
- Parmesan cheese can be substituted with Gruyere or cheddar cheese.
Variations:
- Add sliced onions or leeks to the gratin for extra flavor.
- Top the gratin with breadcrumbs or chopped herbs before baking.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
Tips and tricks:
- Use a mandoline slicer to ensure even slices of skirret and potatoes.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken and set.
- Leftover gratin can be reheated in the oven or microwave.
Storage instructions:
- Store 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, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with chopped parsley or chives before serving.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Sauteed mushrooms
Troubleshooting advice:
- If the gratin is too watery, bake it uncovered for an additional 10-15 minutes to allow the cream to thicken.
Food safety advice:
- Make sure to thoroughly wash and peel the skirret and potatoes before slicing and using in the recipe.
Food history:
- Skirret is an ancient root vegetable that was popular in Europe during the Middle Ages.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve the gratin as a side dish with roasted meat or poultry.
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