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ROOT VEGETABLE GRATINÉE
about 4 servings
1-1/2 pound potatoes (about 4 cups thinly sliced)
1 parsnip, thinly sliced
1 carrot, thinly sliced
1 small turnip, peeled and thinly sliced
1 small onion, sliced
1 large clove garlic, smashed
12 oz milk or cream
1 cup aged cheddar, divided
1 cup Gruyere, divided
1-2 tbsp fresh thyme leaves
1 tbsp chopped fresh rosemary leaves
Sea salt and ground pepper
1/4 – 1/2 tsp freshly ground nutmeg
Heat milk or cream with smashed garlic and nutmeg
until steamy and bubbles start to form around the edges.
Butter the casserole or Omnia pan.
Start layering your veggies.
As I had more potatoes than the others I started with 1/3 of them,
adding half each of the rest,
giving a good sprinkling of salt and pepper with herbs over each addition.
Now add 1/3 cup of the cheeses evening over this last layer.
Repeat with another 1/3 potatoes,
seasoning and 1/3 cheese.
Top with rest of potatoes and the rest of the cheese.
Pour the garlic infused milk over all
and shimmy the pan a bit to allow it to reach all the veggies.
Bake in a conventional oven 40 – 50 minutes at 400 °
or stove top 30 – 40 minutes medium low heat.
Let rest for 5 minutes
This should give you just enough time to fry up some fresh fish.
(sadly this is the last of our trout)
inspired by food 52
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