Ingredients with Measurements:
- 2 lbs. potatoes, peeled and sliced
- 1 lb. tree spinach, washed and chopped
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp. black pepper
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 of salted boiling water, cook the sliced potatoes for 5-7 minutes or until they are just tender. Drain and set aside.
3. In a large skillet over medium heat, sauté the chopped tree spinach and minced garlic until the spinach is wilted and the garlic is fragrant.
4. In a separate bowl, whisk together the heavy cream, grated Parmesan cheese, salt, and black pepper.
5. Layer half of the cooked potatoes in the bottom of the baking dish. Top with the sautéed tree spinach and garlic mixture. Pour half of the cream mixture over the top.
6. Repeat with another layer of potatoes, followed by the remaining cream mixture.
7. Cover the baking dish with foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 20-25 minutes or until the top is golden brown and the potatoes are tender.
9. Let the gratin cool for 5-10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 55-60 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 380
- Total fat: 25g
- Saturated fat: 15g
- Cholesterol: 85mg
- Sodium: 630mg
- Total carbohydrates: 26g
- Dietary fiber: 3g
- Sugars: 2g
- Protein: 12g
Substitutions for ingredients:
- Instead of tree spinach, you can use regular spinach or kale.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of Parmesan cheese, you can use any type of grated cheese.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add sliced onions or leeks for extra flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter version.
Tips and tricks:
- Use a mandoline slicer to slice the potatoes evenly and quickly.
- Make sure to wash the tree spinach thoroughly to remove any dirt or grit.
- You can prepare the gratin ahead of time and refrigerate it until ready to bake.
Storage instructions:
- Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the gratin, place it 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 fancy presentation.
- Garnish with chopped fresh herbs, such as parsley or thyme.
Garnishes:
- Chopped fresh herbs, such as parsley or thyme.
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Green beans with almonds
- Caesar salad
Troubleshooting advice:
- If the gratin is too watery, try draining the cooked potatoes well before layering them in the baking dish.
- If the top is not golden brown enough, broil the gratin for a few minutes before serving.
Food safety advice:
- Make sure to cook the potatoes until they are just tender to ensure they are fully cooked in the gratin.
- Store any leftover gratin in the refrigerator and consume within 3 days.
Food history:
- Gratin dishes originated in French cuisine and typically consist of a creamy sauce and a crispy topping.
Flavor profiles:
- Creamy, savory, cheesy, and slightly sweet.
Serving suggestions:
- Serve the gratin as a side dish for a holiday meal or as a main dish for a vegetarian dinner.
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Taste: Creamy, Savory, Cheesy, Herby, Comforting