Potato & Fiddlehead Fern Gratin
Yield: about 8 servings
3 pounds waxy potatoes, such as Yukon Golds
1 ½ c. fiddlehead ferns (or substitute asparagus)
2 cloves garlic, minced
butter for the baking dish
¾ c. heavy cream
1 ½ c. grated Emmenthaler cheese, or other Swiss-style cheese
- Butter a medium baking dish and preheat your oven to 400 degrees F.
- In a large covered pot over high heat, boil the potatoes until they are tender, about 20 minutes.
- Meanwhile, in a large skillet over low heat, sauté the fiddleheads until they are tender and taking on a bit of color. Add the garlic and stir for one minute.
- Drain the potatoes in a colander and slice them thinly.
- Layer the potatoes and fiddlehead alternately in your baking dish, adding a tiny pinch of salt and pepper to season each layer.
- Pour the cream over the top and scatter over the cheese. (I smear the top of the gratin with the cream plug that rises to the top of the bottle before I scatter over the cheese. If you get fresh cream, use it here in this way.)
- Bake until the gratin is bubbling and the cheese is nicely golden brown, about 30 to 40 minutes.