Gratin is very much like casserole, so the possibilities are endless when it comes to making a gratin. Most of us are familiar with potato gratin, and I add a twist by using root vegetables. This gratin makes a perfect accompaniment with pork or chicken (I served it with steak, but I wasn’t happy with the pairing.). I forgot to take a picture of this amazing dish, so I have included a stock photo of what the gratin looks like. This dish came out amazing, enriched with a semi-soft cheese of gruyere and cream. This really shows off my Midwestern roots!
Tip: Using a mandoline will make slicing the vegetables easy. Otherwise, better use a sharp chef’s knife, and watch your fingers!
Ingredients and Directions:
-1 tablespoon butter
-2 minced garlic cloves minced
-1 cup heavy cream
-Salt and pepper to taste
-1/4 teaspoon grated nutmeg
-Half pound parsnips, peeled and sliced 1/8 inch thick
-Half pound sweet potatoes, peeled and sliced 1/8 inch thick
-Half pound celery root, peeled and sliced 1/8 inch thick
-1 cup shredded gruyere cheese
-1.5 tablespoons minced fresh thyme
-1.5 tablespoons minced fresh parsley
Preheat an oven to 400°F. Butter the bottom and sides of a baking dish.
Melt the butter in a large saucepan over medium heat. Add the garlic and cook for one minute. Add the cream, salt, pepper and nutmeg and heat just until bubbles form around the edges of the pan, about 5 minutes. Remove from heat and let stand for 10 minutes.
Arrange a layer of parsnips, slightly overlapping, in the baking dish. Add a layer of sweet potatoes on top, and then a layer of celery root. Pour half of the cream mixture over the celery root, and sprinkle half of the cheese, thyme, and parsley on top. Repeat with the remaining ingredients.
Cover the dish with aluminum foil, place on a baking sheet and bake for one hour. Remove the foil and lightly press the gratin down with a spatula to release air. Continue baking until the vegetables are tender and the top is golden brown, about 15 to 30 minutes more. Let the gratin stand for 15 minutes before serving.
Melt the butter in a large saucepan over medium heat. Add the garlic and cook for one minute. Add the cream, salt, pepper and nutmeg and heat just until bubbles form around the edges of the pan, about 5 minutes. Remove from heat and let stand for 10 minutes.
Arrange a layer of parsnips, slightly overlapping, in the baking dish. Add a layer of sweet potatoes on top, and then a layer of celery root. Pour half of the cream mixture over the celery root, and sprinkle half of the cheese, thyme, and parsley on top. Repeat with the remaining ingredients.
Cover the dish with aluminum foil, place on a baking sheet and bake for one hour. Remove the foil and lightly press the gratin down with a spatula to release air. Continue baking until the vegetables are tender and the top is golden brown, about 15 to 30 minutes more. Let the gratin stand for 15 minutes before serving.
Enjoy!
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