| Prep: 20 mins | Cook: 60 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 229 | 17g | 8g | 16g |
| sugars | fibre | protein | salt |
| 1g | 2g | 8g | 0.65g |
There is something incredibly comforting and nostalgic about the Watercress and Potato Gratin, a culinary delight that transports me back to the heartwarming family gatherings back in Boston. It’s a wonderfully uncomplicated dish that blends the uplifting zing of watercress with the homespun goodness of potatoes, all tied together with the indulgent creaminess of gruyère cheese and heavy cream. The recipe gets its unique character from a well-loved family tradition, coupled with the best of New England produce.
A Blend of Comfort and Health
While I am deeply fond of this recipe for its bond with my family roots, I also appreciate its overlooked potential as a healthful dietary addition. Watercress is loaded with vital nutrients and antioxidants, acting as a powerhouse of wellness. Not to be outdone, potatoes are not just about comfort, they bring valuable fiber, potassium, and vitamin C to the table. The heavy cream and gruyère provide a delightful dose of calcium, while the garlic and onions add an extra pop of flavor and fill the dish with beneficial antioxidants.
The Versatility of the Gratin
One of the greatest draws of the Watercress and Potato Gratin is its versatility. This gratin, with its velvety texture and earthy tones, can stand alone as a delightful vegetarian main course. Yet, it’s equally at home as a hearty accompaniment to a broad range of meat dishes. It’s similar in execution to classic potato dishes like scalloped potatoes or potato dauphinoise but the addition of watercress offers a unique freshness that elevates it from the ordinary.
There’s something about peeling the potatoes, washing the watercress, and grating the cheese that feels so therapeutic. My little boy, often watching from his high chair, surely feels the love and warmth that go into the preparation of this dish. As Laura, my fiancée, and I share a serving of Watercress and Potato Gratin at our dining table, I am reminded of my Irish roots and the importance of preserving these culinary traditions. After all, good food isn’t just about the ingredients in the recipe—it’s also about the hearts it brings together.
What You’ll Need
- 1 lb small potatoes
- 1 bunch watercress
- 1 cup heavy cream
- 1 garlic clove
- 1 cup grated gruyère cheese
- Salt and pepper, to taste
- 1/2 teaspoon grated nutmeg
- 1/4 cup finely chopped white onions
- Butter for greasing
Method
Step One
Preheat the oven to 375°F (190°C). Whilst waiting, finely chop one garlic clove and 1/4 cup of white onions. Set aside.
Step Two
Grease a baking dish generously using butter to avoid any sticking. Ensure that all areas of the dish are covered.
Step Three
Start slicing the small potatoes, ensuring the slices are about 1/8 inch thick. Arrange these slices at the bottom of the greased baking dish creating one layer.
Step Four
Chop the bunch of watercress and sprinkle half of it over the potatoes in the dish. Sprinkle half of the chopped garlic, onions and 1/2 cup of grated gruyère cheese over the watercress. Season with salt, pepper, and half of the grated nutmeg.
Step Five
Repeat the process for another layer – start with a layer of potatoes, follow with remaining watercress, garlic, onions, gruyère cheese, and top with the remaining nutmeg, salt, and pepper.
Step Six
Gradually pour the heavy cream all over the layers in the dish, covering as evenly as possible.
Step Seven
Place the baking dish in the preheated oven, bake for about 40-45 minutes until golden and bubbling. Insert a knife in the gratin to check if potatoes are cooked through.
Step Eight
Let it cool for approximately 10 minutes before serving, allowing it to settle and for the flavors to meld together. Enjoy this hearty and delicious Watercress and Potato Gratin.
