Crispy Parmesan & Gruyère Potato Gratin
Crispy Parmesan & Gruyère Potato Gratin
Ingredients
- 1 1/2 cups heavy cream
- 2 tsp kosher salt
- 3 garlic cloves minced
- 1 tbsp butter
- 1 small shallot finely diced
- 5 medium Yukon Gold potatoes or any waxy potatoes
- 1 cup freshly grated Gruyère cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 tsp fresh thyme chopped
Instructions
- Prepare the Cream Infusion
- Preheat your oven to 325°F (165°C). In a small saucepan, combine the heavy cream, kosher salt, and minced garlic. Bring to a simmer over low heat and allow the garlic to infuse the cream for about 5 minutes. Once fragrant, remove from the heat and set aside.
- Slice the Potatoes
- Using a slicer or a sharp knife, thinly slice the Yukon Gold potatoes to about 1/8-inch thick rounds. Set the sliced potatoes aside in a bowl of cold water to prevent browning.
- Caramelize the Shallots
- In a cast iron skillet, melt the butter over low heat. Add the diced shallot and sauté gently, stirring occasionally, for 5 minutes, until the shallots are soft and slightly caramelized. Be careful not to burn them.
- Layer the Potatoes
- Pat the sliced potatoes dry with a paper towel. Begin arranging the potato slices in a spiral pattern in the skillet on top of the caramelized shallots. Overlap the slices slightly to create an even layer. Once the potatoes are arranged, pour the cream mixture evenly over them.
- Bake the Gratin
- Cover the skillet tightly with aluminum foil and place it in the preheated oven. Bake for 1 hour and 15 minutes, or until the potatoes are tender when pierced with a fork.
- Crisp the Cheese
- After baking, remove the skillet from the oven and preheat the broiler to high. Uncover the skillet, and sprinkle the grated Gruyère and Parmesan cheeses evenly over the potatoes. Sprinkle the fresh thyme on top for a burst of flavor. Return the skillet to the oven under the broiler for 5 minutes, or until the cheese is golden brown and crispy.
- Serve and Enjoy
- Once the cheese is bubbly and browned, remove the gratin from the oven. Allow it to cool slightly before serving, and enjoy the perfect balance of creamy, cheesy goodness with a crispy finish.
Nutrition
Calories: 427kcalCarbohydrates: 29gProtein: 12gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 94mgSodium: 981mgPotassium: 691mgFiber: 3gSugar: 3gVitamin A: 1067IUVitamin C: 30mgCalcium: 268mgIron: 1mg
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Butternut Cauliflower Cheese Bake
Butternut Cauliflower Cheese Bake
Ingredients
Preheat oven to 375 °F
- 1 ½ cup of butternut cut up into chunks
- 2 ½ cups of cauliflower florets 20 ounces about 1 head
- 1 cup of heavy cream
- 1 tsp ground black pepper
- ½ teaspoon of chili powder
- ½ tea spoon of paprika
- 3-4 whole sage leaves
- ¼ white onion diced
- 3 cloves of minced garlic
- Sea salt and course pepper to taste
- ¾ cup of mature cheddar cheese
Instructions
- Preheat and Prepare: Preheat your oven. Lightly butter a medium-sized pre-seasoned cast iron skillet.
- Sage Preparation: On the stovetop, set to medium-high, quickly brown the sage leaves in the skillet, add white onion and cook until translucent then remove from heat.
- Prepare Vegetables: Peel and chop the pumpkin into small chunks. Place in the bottom of a steamer basket, with cauliflower florets on top. Steam over boiling water. Take out the cauliflower after 3 minutes and place in the baking dish. Keep steaming the pumpkin until it’s very soft, about 15 minutes.
- Make Sauce: When the pumpkin is soft, blend it in a blender with cream, pepper, chili, paprika, sage leaves, onion and garlic until smooth. Occasionally scrape down the sides.
- Heat Sauce: Transfer the sauce to a small saucepan over medium heat. Add half of the grated cheese, stirring until it melts completely. Adjust seasoning with salt and coarse pepper to taste.
- Combine and Coat: Pour the sauce over the cauliflower in the cast iron pan and gently toss to coat. Sprinkle the remaining cheese on top.
- Bake and Serve: Bake for 30 minutes or until the cauliflower is tender and the top is golden. Serve immediately.
Nutrition
Calories: 1346kcalCarbohydrates: 51gProtein: 35gFat: 117gSaturated Fat: 73gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gCholesterol: 415mgSodium: 602mgPotassium: 1119mgFiber: 7gSugar: 18gVitamin A: 24442IUVitamin C: 161mgCalcium: 680mgIron: 0.4mg
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