O Gratin! My Gratin!

We love all things au gratin!  This dish is comfort in a pan.  Warm and creamy, earthy, nutty, with just a touch  of sweetness; a perfect combination of flavors that raises humble root vegetables to epicurean heights!  So scrape the dish clean, loosen your belts and undo some buttons because this is a dish that you aren’t going to want to put down!

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Root Vegetable Au Gratin

Buy It!

1 lb Yukon gold potatoes
1 lb rutabaga
1 lb turnips
2 medium leeks
4 tablespoons butter
4 garlic cloves, minced
3 cups heavy cream
1 cup low sodium chicken broth
2 tablespoons fresh thyme, chopped
1/2 teaspoon grated nutmeg
1 1/2 cups gruyere plus a little extra
1 cup coarse bread crumbs
Salt and pepper to taste

root vegetables

Make It!

Preheat the oven to 400°F.  Butter, generously, a 9×13″ glass baking dish.  Slice all of the vegetables evenly to ensure equal cooking time.  In a sauce pan, melt 2 tablespoons butter and saute the garlic with some salt until it sings.  Add the thyme and nutmeg and cook for a few seconds.  Add the cream, broth, salt and pepper to taste and simmer for 15 minutes.   Layer root vegetables to fill the dish 1/3 of the way up.  Pour a portion of the heavy cream mixture over the vegetables and distribute 1/3 of the cheese over the top.  Add another layer, more cream and another 1/3 of the cheese and repeat again.  Cover with a sheet of parchment paper and cook in the oven for about 40-50 minutes or until the vegetables are crisp tender.  Mix the bread crumbs with a handful of gruyere.  Remove the parchment from the dish and top with the bread crumb mixture.  Bake for another 20 minutes or until the top is golden brown and bubbling.

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