AUTUMN ROOT VEGETABLE GRATIN
Number Of Ingredients 12
Steps:
- Heat the oven to 400° F. Put the milk in a small heavy saucepan and peel and smash one of the garlic cloves. Add it to the milk and then heat the milk over low heat until it just starts to bubble at the edges. Remove from the heat, add the nutmeg and let steep while you continue with the recipe.
- Peel the second garlic clove, cut it in half and rub the cut side around the inside of a 6-cup baking dish no more than 2 inches deep. Rub 1 tablespoon of the oil all over the inside of the dish.
- Peel the squash, potatoes and parsnips and cut them into very thin slices (1/8-inch thick). If you have a mandoline, now's the time to use it.
- Layer the vegetables into the baking dish, alternating between squash, potato and parsnip, and fanning them into concentric, overlapping circles. Season generously with salt and pepper and sprinkle a third of the cheese and a third of the chopped herbs over the slices. Repeat twice, making the top layer as neat and tidy as you can.
- Remove the garlic clove from the hot milk and pour the milk evenly over the vegetables. Drizzle the remaining olive oil over the top of the gratin and bake for about 50 minutes, until the top is browned and bubbly and the vegetables yield easily when you poke them with a sharp knife. If the vegetables are tender but the top isn't as brown as you'd like, turn on the broiler for a couple of minutes -- watch it carefully so it doesn't burn! Let the gratin cool for at least 5 minutes before serving.
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Jewvyn Glover
[email protected]This gratin is a delicious and comforting dish that is perfect for a fall or winter meal.
refat computer24
[email protected]This gratin is a great make-ahead dish. You can assemble it the day before and bake it when you're ready to serve.
Fantu Hailu
[email protected]I added some chopped fresh herbs to the gratin and it really brightened up the flavor.
Tanzeel Ahmad
[email protected]This gratin is a great way to use up leftover mashed potatoes.
Joshua Culzac
[email protected]I made this gratin with sweet potatoes, carrots, and parsnips. It was delicious!
Chris Shah
[email protected]This gratin is a great side dish for roasted chicken or beef.
Arish Hamza
[email protected]I love the crispy breadcrumb topping on this gratin.
Christabel Smith
[email protected]This gratin is so easy to make, even a beginner cook can make it.
Ziad Soltan
[email protected]I made this gratin for a dinner party and it was a huge hit.
Evelia Lopez
[email protected]This gratin is a great way to get your kids to eat their vegetables.
Smoke Lover
[email protected]I added some chopped bacon to the gratin and it was amazing!
Skolastica Simon
[email protected]This is a great recipe for using up leftover roasted vegetables.
Amber Herforth
[email protected]I love that this gratin can be made ahead of time.
Rk Wilson
[email protected]This gratin is the perfect comfort food for a cold fall night.
hridoy khan
[email protected]I'm not usually a fan of root vegetables, but this gratin changed my mind. The vegetables were roasted to perfection and the cheese sauce was divine.
Fifi Jiji13
[email protected]This is my new favorite fall dish! The combination of roasted vegetables and creamy cheese sauce is simply irresistible.
khadija Ali
[email protected]I made this gratin for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
Tammi North
[email protected]This gratin was a hit with my family! The vegetables were tender and flavorful, and the cheese sauce was creamy and rich. I especially loved the crispy breadcrumb topping.