Shalom GratinFrom alisdhair 5 years ago
- 4 medium sized gratin dishes shopping list
- 1 lb. of Brussels sprouts shopping list
- 1 lb. of new potatoes shopping list
- ¾ lb. of Jerusalem artichokes shopping list
- 1 small yellow onion shopping list
- 1/3 lb. of fatty cured bacon (more of a smoked ham than bacon actually) shopping list
- 3 cloves of garlic (minced finely) shopping list
- 3 cups of heavy cream shopping list
- 5 tbls. of flour shopping list
- ¼ lb. of butter shopping list
- 3 tbls. of butter (melted) shopping list
- 1 ½ cups of grated Kasseri cheese (or a firm sheep milk cheese) shopping list
- ¾ cup of coarse fresh bread crumbs shopping list
- salt, white pepper shopping list
- Fresh rosemary, thyme and chives (finely chopped) shopping list
How to make it
- Melt ¼ lb. of the butter in a thick bottomed sauce pan and whisk the flour into it. Cook it until the flour is well dissolved and the rawness is cooked out. Add the cream and cook only so long that it thickens well. Season with the Salt and Pepper.
- Cook the bacon until done, and chop it to bits. Cut the sprouts in half lengthwise, the potatoes into quarters, and the chokes should be peeled and chopped into a medium dice. Parboil all of these until they are fully cooked but still firm and of a pleasant colour. Cool beneath water and drain well.
- In a large sauté pan, cook the onions (diced small) until they just begin to brown. Add the sprouts and the potatoes and keep cooking until they too start to brown. Upon which add the garlic and bacon and cook further about a minute. Use a little olive oil to accomplish this.
- Combine this along with the artichokes into the cream sauce along with a cup of the grated cheese. Fill the gratin dishes with it.
- Carefully toss the breadcrumbs in the remaining butter and mix into them the leftover cheese and the chopped herbs. Sprinkle this over the surface of the vegetables and then set it beneath a salamander or broiler to crisp to a golden nicety.
The Cookalisdhair Falcarragh, IE
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