Ingredients with Measurements:
- 1 lb. wake-robin (also known as wild leeks or ramps), cleaned and trimmed
- 2 lbs. potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. nutmeg
Special equipment needed:
- Mandoline or sharp knife for slicing potatoes
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large pot of boiling salted water, blanch the wake-robin for 1 minute. Drain and rinse with cold water.
3. In a large bowl, mix together the sliced potatoes, heavy cream, grated Parmesan cheese, salt, black pepper, and nutmeg.
4. Layer half of the potato mixture in the bottom of the baking dish.
5. Arrange the blanched wake-robin on top of the potatoes.
6. Cover the wake-robin with the remaining potato mixture.
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 potatoes are tender.
9. Let the gratin cool for 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 per serving: 435
- Total fat: 29g
- Saturated fat: 18g
- Cholesterol: 102mg
- Sodium: 698mg
- Total carbohydrates: 32g
- Dietary fiber: 4g
- Sugars: 4g
- Protein: 12g
Substitutions for ingredients:
- If wake-robin is not available, substitute with 1 bunch of scallions or 1 small onion.
- Substitute heavy cream with half-and-half or whole milk.
- Substitute Parmesan cheese with Gruyere or cheddar cheese.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add sliced mushrooms for an earthy flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter taste.
Tips and tricks:
- Use a mandoline or sharp knife to slice the potatoes thinly for even cooking.
- Blanching the wake-robin before baking helps to remove the bitterness.
- Let the gratin cool for 10 minutes before serving to allow the flavors to meld together.
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 (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for an elegant presentation.
- Garnish with chopped fresh herbs, such as parsley or chives.
Garnishes:
- Chopped fresh herbs, such as parsley or chives.
Pairings:
- Serve with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted asparagus
- Steamed broccoli
- Sauteed spinach
Troubleshooting advice:
- If the top of the gratin is browning too quickly, cover with foil and continue baking until the potatoes are tender.
Food safety advice:
- Make sure to thoroughly clean and trim the wake-robin before using.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Wake-robin, also known as wild leeks or ramps, are a popular ingredient in Appalachian cuisine. They have a strong onion-garlic flavor and are only available for a short period in the spring.
Flavor profiles:
- The wake-robin and Parmesan cheese add a savory, umami flavor to the dish, while the nutmeg adds a warm, slightly sweet note.
Serving suggestions:
- Serve the gratin as a side dish for a springtime dinner party or family gathering.
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Taste: Creamy, Savory, Cheesy, Herby, Comforting