Ingredients with Measurements:
- 1 lb Westphalian ham
- 4 large potatoes, peeled and thinly sliced
- 2 large leeks, washed and thinly sliced
- 2 cups heavy cream
- 1 cup milk
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated Gruyere cheese
- 1/4 cup breadcrumbs
Special equipment needed:
- Large baking dish
- Mandoline or sharp knife
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Grease a large baking dish with butter or cooking spray.
3. Layer the sliced potatoes and leeks in the baking dish, alternating between the two.
4. In a separate bowl, whisk together the heavy cream, milk, minced garlic, salt, and black pepper.
5. Pour the cream mixture over the potatoes and leeks, making sure to cover them completely.
6. Sprinkle the grated Gruyere cheese and breadcrumbs over the top of the gratin.
7. Place the Westphalian ham on top of the gratin.
8. Cover the baking dish with foil and bake for 45 minutes.
9. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
10. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 550
Fat: 38g
Carbohydrates: 32g
Protein: 20g
Sodium: 950mg
Substitutions for ingredients:
- Instead of Westphalian ham, you can use any type of ham or bacon.
- Instead of Gruyere cheese, you can use any type of cheese that melts well, such as cheddar or mozzarella.
Variations:
- Add sliced mushrooms to the gratin for an extra earthy flavor.
- Use sweet potatoes instead of regular potatoes for a twist on the classic recipe.
- Add fresh herbs, such as thyme or rosemary, to the cream mixture for added flavor.
Tips and tricks:
- Use a mandoline or sharp knife to ensure that the potatoes and leeks are sliced thinly and evenly.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken and set.
Storage instructions:
- Store any leftovers 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 fresh herbs, such as parsley or chives, for added color and flavor.
Garnishes:
- Fresh herbs, such as parsley or chives
- Crispy bacon bits
- Sliced scallions
Pairings:
- Serve with a crisp green salad for a lighter meal.
- Pair with a full-bodied red wine, such as a Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed asparagus
- Garlic bread
Troubleshooting advice:
- If the top of the gratin is browning too quickly, cover it with foil and continue baking until the potatoes are tender.
Food safety advice:
- Make sure to wash the leeks thoroughly to remove any dirt or grit.
Food history:
- Westphalian ham is a type of cured ham that originates from the Westphalia region of Germany.
Flavor profiles:
- The Westphalian ham adds a smoky and salty flavor to the dish, while the potatoes and leeks provide a creamy and savory base.
Serving suggestions:
- Serve the gratin as a main course for a hearty dinner, or as a side dish for a special occasion.
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Region: German