Root Vegetable Gratin
By Tested and perfected in the Sur La Table kitchen
Root Vegetable Gratin
By Tested and perfected in the Sur La Table kitchen
Yield/Serves:
Makes 12 servings
- 2 cups heavy cream
- 2 cups vegetable or chicken stock
- 4 tablespoons unsalted butter
- 4 cloves garlic, smashed
- 2 bay leaves
- 2 sprigs rosemary
- 2 sprigs thyme
- 1½ pounds Yukon gold potatoes, washed
- 1 butternut squash, about 1½ pounds, peeled
- 1 large garnet yam, about 1 pound, washed and peeled
- 2 large rutabaga, about 1 pound, washed
- 4 ounces hard cheese of choice, Pecorino Romano or Parmigiano Reggiano
- Kosher salt and freshly ground black pepper
Preheat oven to 350°F.
To a medium saucepan, set over medium heat add cream, stock, butter, garlic, bay leaves, rosemary and thyme. Heat until the mixture just begins to simmer, turn off heat and set aside for 15 minutes. Strain through a fine mesh strainer over a liquid measuring cup.
On a mandolin set to ⅛-¼-inch-thick, carefully slice potatoes, squash, yam and rutabaga keeping the vegetables separated.
Starting with the Yukon gold potatoes layer, overlapping slightly in the bottom of a 9" x 13" baking dish. Using a microplane, grate a thin layer of cheese over the potatoes, season with salt and pepper and ladle over about ½ cup of the steeped cream. Repeat with a layer of squash, then rutabaga, then yam. If there are extra slices of any vegetable mix them in an appealing way on the final layer. Pour remaining steeped mixture over top. Cover with parchment paper, then aluminum foil. Place another 9" x 13" baking dish over top to weigh down gratin.
At this point, then gratin could be placed in the refrigerator for up to 4 days. When ready to bake, set gratin out at room temperature for 30 minutes before transferring to a preheated oven. Bake, covered, until a paring knife inserted into the middle of the dish has little resistance, 30 to 45 minutes. Uncover, grate remaining cheese over top and bake until top is browned and bubbly, about 15 additional minutes.
Set dish aside for minimum of 30 minutes, and up to 2 hours before slicing. Serve and enjoy!
To a medium saucepan, set over medium heat add cream, stock, butter, garlic, bay leaves, rosemary and thyme. Heat until the mixture just begins to simmer, turn off heat and set aside for 15 minutes. Strain through a fine mesh strainer over a liquid measuring cup.
On a mandolin set to ⅛-¼-inch-thick, carefully slice potatoes, squash, yam and rutabaga keeping the vegetables separated.
Starting with the Yukon gold potatoes layer, overlapping slightly in the bottom of a 9" x 13" baking dish. Using a microplane, grate a thin layer of cheese over the potatoes, season with salt and pepper and ladle over about ½ cup of the steeped cream. Repeat with a layer of squash, then rutabaga, then yam. If there are extra slices of any vegetable mix them in an appealing way on the final layer. Pour remaining steeped mixture over top. Cover with parchment paper, then aluminum foil. Place another 9" x 13" baking dish over top to weigh down gratin.
At this point, then gratin could be placed in the refrigerator for up to 4 days. When ready to bake, set gratin out at room temperature for 30 minutes before transferring to a preheated oven. Bake, covered, until a paring knife inserted into the middle of the dish has little resistance, 30 to 45 minutes. Uncover, grate remaining cheese over top and bake until top is browned and bubbly, about 15 additional minutes.
Set dish aside for minimum of 30 minutes, and up to 2 hours before slicing. Serve and enjoy!