| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 583 | 37g | 23g | 40g |
| sugars | fibre | protein | salt |
| 3g | 3g | 29g | 0.65g |
If New York City ever decided to offer a tribute to the gratin, it couldn’t do any better than to feature the sublime dish I am about to share. The Kurrat and Potato Gratin shines, not just for its tantalizing combination of flavors, but also because it encapsulates the vibrant diversity of the city I adore. A melting pot in gastronomic form, this delectable dish ties together the rich, comforting flavors of russet potatoes and a duo of cheeses with the less familiar (yet tantalizing) taste of kurrat.
A Starring Role for the Little Known Kurrat
Perhaps you are not well acquainted with kurrat, a flavorful Middle Eastern vegetable belonging to the leek family. Kurrat’s tender leaves impart an onion-like flavor, that is subtle, yet distinctive. In its raw form, kurrat is an excellent source of dietary fiber, vitamin B6, iron, and is an abundant source of vitamin C, enhancing the immune system and aiding in collagen production. Cooked as it is in this gratin, it’s a beacon of the exotic, making a familiar dish both surprising and exciting.
A Balanced Blend of Flavor Profiles for a Unique Gastronomic Experience
We all love a good potato gratin – creamy, rich, and full of comfort. Our version, however, dares to be different. Just as my experience as a stage actor has taught me to blend complex characters into a coherent play, so too does this recipe masterfully mix a fascinating range of ingredients. Two types of cheese – punchy Gruyère and sharp Parmesan – meld with kurrat, russet potatoes, and a rich base of heavy cream and whole milk. This gratin does not shy away from bold flavors, instead it presses them into perfect harmony within the confines of a cozy casserole.
As comforting as this gratin is, it is not a dish that is commonly seen on many American tables, as the primary vegetable used – kurrat – is a rather uncommon ingredient in the States. It was my culinary exploration and encounters with different cultures in NYC that led me to discover this nutritious green. It reminds me, in a way, of the well-beloved Hasselback potatoes or au gratin potatoes, with their enticing blends of cheese, starchy goodness, and cream.
Pairing with Other Delights
I’ve served this Kurrat and Potato Gratin as a standalone vegetarian main, but it also pairs exceptionally well with many proteins. Try it alongside a simple chicken breast or your favorite steak recipe for a balanced and satisfying dinner. The possibilities are as diverse as the city from which I hail.
So there it is, a tour of my beloved Gotham, in one indulgent gratin. It’s a testament to the culinary adventure a simple dish can offer, not unlike the tales I spin nightly on stage. But this is no fiction, my friends. It’s as real as the hunger that’s likely gnawing at your belly this very moment.
Give this Kurrat and Potato Gratin a spin in your kitchen. It’s a true crowd-pleaser, I promise. The standing ovation is all but guaranteed.
What You’ll Need
- 3 large russet potatoes
- 1 lb kurrat leaves
- 2 cups heavy cream
- 1/2 cup whole milk
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon butter
- 2 tablespoons breadcrumbs
Method
Step One
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Take your baking dish and grease it with the tablespoon of butter.
Step Two
Take your russet potatoes, peel them, and slice them thinly using a mandoline or a sharp knife. Make sure all slices are roughly the same thickness for even cooking.
Step Three
Thoroughly wash the kurrat leaves and chop them up coarsely.
Step Four
In a large saucepan, combine the heavy cream, whole milk, minced garlic, salt, and black pepper. Stir them over medium heat until the mixture is hot but not boiling.
Step Five
Add the sliced potatoes and chopped kurrat leaves into the saucepan. Stir everything together and let it simmer for about 10 minutes, or until the potatoes have started to soften.
Step Six
Drain the potato and kurrat mixture, reserving the liquid. In your greased baking dish, layer half of the potato and kurrat mixture, then half of the Gruyère cheese. Repeat with the remaining potato mixture and Gruyère cheese.
Step Seven
Pour the reserved liquid over the layered potato and cheese in the baking dish. Top it all off with the grated Parmesan cheese and breadcrumbs.
Step Eight
Bake the gratin in your preheated oven for about 45 minutes, or until it’s golden and bubbling. If the top starts to get too dark before it’s done cooking, you can cover the dish loosely with aluminum foil.
Step Nine
Let the gratin cool for at least 10 minutes before serving it, as it will be very hot. This also allows it to fully set, making it easier to cut into servings.
