“False” Potato Gratin with Smoked Ham and Brie

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Today I made a version of what I call “false potato gratin”…
I call it “false” because there are…surprise…no potatoes in it!
Usually I just make it as a simple “potato” gratin with no extra’s added, and serve it as a side dish to any kind of meat along with a fresh salad. Today though, I added smoked ham and Brie cheese to make it more of a complete main dish.
(More ideas on how to make different variations of it are to be found below the recipe…)
Anyway, here’s what I did today:

False Potato Gratin with Smoked Ham and Brie

Serves4-6 as lunch/main dish, twice as many as a side
Prep time15 minutes
Cook time30 minutes
Total time45 minutes
Compliance Primal
Meal type Lunch, Main Dish, Side Dish
Main ingredient Vegetables
Very lowcarb gratin, but also heavy on dairy...

What you need:

  • 1 Daikon radish (peeled and thinly sliced)
  • 2 onions (peeled, split in half, and sliced)
  • 4 cloves of garlic (minced)
  • 1.5 cups (3.5 dl) full fat cream
  • 2oz (60 g) butter, clarified butter, or ghee
  • 3 cups (7 dl) flavorful hard cheese (grated)
  • about 10 Slices of brie cheese
  • 1lb (500 g) smoked ham (diced)
  • 1 tablespoon dried thyme
  • salt (to taste)
  • pepper (to taste)
  • some choped fresh parsley

What to do:

1Pre-heat oven to 400F (200C).
2Throw all ingredients, except for the grated cheese, Brie and ham, in a large pot and boil slowly over mid-low heat.

(Keep an eye on it and be careful. Cream tends to quickly rise really high and “boil over” if the heat is too high…)
3Boil until the white radish slices are kind of soft (will not get as soft as potatoes but they should not be hard/firm at least).
4Meanwhile give the ham some color in a frying pan.
5Remove the pot from the heat and add the fried ham and stir in about half of the grated cheese.
(This is only to thicken it a bit since there is no starch doing that for you as with potatoes).
6When the cheese is melted and it’s nice and creamy, pour it over in an oven safe glass/ceramic gratin tray.
7Cover it with the rest of the grated cheese, top it with the Brie slices and sprinkle the chopped parsley over it.
8 Then throw it in the oven until the cheese has got a nice brown color.

Notes:

Think this one actually even might cross the line for what's OK to call primal...

 

…if you want to make this as a classic potato gratin replacement, just do as above but skip the ham and Brie.

Some variations I like to make is to add one thing or more of the following:
• Roasted Pine Nuts (added when stirring in the cheese).
• Sliced Pears (makes it less heavy and adds some freshness).
• Leek.
• Cherry Tomatoes.
• Broccoli.
• Chicken instead of the ham would probably be great!
…yeah, the list can go on forever..you could probably just add whatever you feel like and/or have at home.

 


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3 Comments

  1. Pingback: מתכון לתפו"א בשמנת וערמונים או פטריות (סוג של גרטן) « אני נגד. ככה. הבלוג של זיו.

  2. Ooooooooh this looks DELIGHTFUL!! Wow. LOVE the mentioned of “high fat” cream :) I immediately tried to think of an occasion to make this on but… why not just make it on any ordinary day? Thank you!

    • Awesome! Comments like this makes my day, thanks! :)
      Yeah…strange, isn’t it? That you got to be specific about that you mean the real thing these days…too many fake “pretendo-products” out there tricking people into eating crap :/
      Oh, I don’t think you need to wait for a special occasion for this one (actually, why not just make an ordinary occasion special instead?)
      Let me know what you think once you’ve tried it out (and what you decided to put in it)! :)

      Good luck, and have a nice day!

      PS.
      Took a quick glance at you blog, looks great and seems to have topics that would interest me! Will definitely have a closer look at it soon! :)

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