Ingredients with Measurements:
- 2 cups of thinly sliced tenero (about 2 medium-sized teneros)
- 4 cups of thinly sliced potatoes (about 4 medium-sized potatoes)
- 1 cup of heavy cream
- 1 cup of grated Parmesan cheese
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cloves of garlic, minced
- 2 tablespoons of unsalted butter
Special equipment needed:
- Mandoline slicer (optional)
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. In a large bowl, combine the thinly sliced tenero and potatoes. Pour the garlic butter over the vegetables and toss to coat evenly.
4. In a separate bowl, whisk together the heavy cream, Parmesan cheese, salt, and black pepper.
5. Grease a 9x13 inch baking dish with butter or cooking spray. Arrange the tenero and potato slices in the dish, alternating between the two. Pour the cream mixture over the vegetables, making sure to cover them evenly.
6. Cover the dish with aluminum foil and bake for 45 minutes.
7. 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 5-10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 5 minutes
Temperature:
- Preheat the oven to 375°F (190°C).
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 365
- Fat: 25g
- Carbohydrates: 24g
- Protein: 11g
- Fiber: 3g
- Sugar: 2g
Substitutions for ingredients:
- Tenero can be substituted with zucchini or yellow squash.
- Parmesan cheese can be substituted with Gruyere or cheddar cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add sliced onions or leeks to the gratin for extra flavor.
- Top the gratin with breadcrumbs or crushed potato chips for added crunch.
- Add cooked bacon or ham for a meaty version of the gratin.
Tips and tricks:
- Use a mandoline slicer to ensure even slices of tenero and potatoes.
- Let the gratin cool for a few minutes before serving to allow the cream to 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 the gratin, cover it with aluminum foil and bake in the oven at 350°F (175°C) for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for an elegant presentation.
- Garnish the gratin with chopped parsley or chives.
Garnishes:
- Chopped parsley or chives
Pairings:
- This gratin pairs well with roasted chicken or beef.
Suggested side dishes:
- A simple green salad or roasted vegetables would make a great side dish for this gratin.
Troubleshooting advice:
- If the gratin is not browning on top, remove the foil and broil for a few minutes until golden brown.
Food safety advice:
- Make sure to wash the tenero and potatoes thoroughly before slicing them.
Food history:
- Gratin originated in France and typically consists of sliced potatoes baked in cream and cheese.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve the gratin as a side dish or as a main course with a salad or vegetable.
Related Categories
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Region: Swiss
Taste: Creamy, Savory, Cheesy, Comforting, Rich