“False” Potato Gratin with Smoked Ham and Brie
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
| Serves||4-6 as lunch/main dish, twice as many as a side|
| Prep time||15 minutes|
| Cook time||30 minutes|
| Total time||45 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:
| 1||Pre-heat oven to 400F (200C).|
| 2||Throw 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…)
| 3||Boil 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).|
| 4||Meanwhile give the ham some color in a frying pan.|
| 5||Remove 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).
| 6||When the cheese is melted and it’s nice and creamy, pour it over in an oven safe glass/ceramic gratin tray.|
| 7||Cover 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.|
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).
• Cherry Tomatoes.
• 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.