Ingredients with Measurements:
- 2 large turnips, peeled and thinly sliced
- 4 medium potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
Special equipment needed:
- Mandoline slicer (optional)
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, combine the sliced turnips, sliced potatoes, minced garlic, dried thyme, salt, and pepper. Toss to combine.
3. In a separate bowl, whisk together the heavy cream and grated Parmesan cheese.
4. Grease a 9x13 inch baking dish with cooking spray or butter.
5. Arrange the turnip and potato slices in the baking dish in an even layer.
6. Pour the cream and cheese mixture over the top of the vegetables, making sure to coat them evenly.
7. Cover the baking dish with aluminum foil and bake for 45 minutes.
8. Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the vegetables are tender.
9. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 21g
Carbohydrates: 23g
Protein: 11g
Sodium: 390mg
Fiber: 4g
Sugar: 4g
Substitutions for ingredients:
- You can use half-and-half or whole milk instead of heavy cream.
- You can use any type of cheese you prefer, such as Gruyere or cheddar.
Variations:
- Add sliced onions or leeks to the vegetable mixture for extra flavor.
- Top the gratin with breadcrumbs or crushed crackers for added texture.
- Add cooked bacon or ham to the gratin for a heartier dish.
Tips and tricks:
- Use a mandoline slicer to make sure your turnip and potato slices are even and thin.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken and set.
- If the top of the gratin is browning too quickly, cover it with foil and continue baking.
Storage instructions:
- Store any leftover gratin 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 individual ramekins for an elegant presentation.
- Garnish the top of the gratin with fresh herbs, such as parsley or chives.
Pairings:
- Serve the gratin as a side dish with roasted chicken or beef.
- Pair the gratin with a crisp green salad for a lighter meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Garlic bread
Troubleshooting advice:
- If the gratin is too watery, try draining off some of the excess liquid before serving.
- If the gratin is not browning on top, try broiling it for a few minutes at the end of the cooking time.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw vegetables.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Gratin dishes originated in French cuisine and typically consist of a baked dish with a crispy or cheesy topping.
Flavor profiles:
- This gratin is creamy, cheesy, and savory, with a hint of garlic and thyme.
Serving suggestions:
- Serve the gratin hot or warm as a side dish or main course.
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