Root Vegetable Gratin

 

 

From Anna Thorne.  Somehow I missed tasting this one, but everyone said it was delicious!

 

Ingredients

• 2 Sweet Potatoes, peeled and sliced 1/4” thick
• 2 Russet Potatoes, peeled and sliced 1/4” thick
• 1 Rutabaga or Celery Root, peeled and sliced 1/4 “ thick
• 1/2 cup all-purpose flour
• 1 1/4 cup Parmesan Cheese, divided
• 2 cups half and half
• 1 Thai Chili, minced, or 2 teaspoons Red Chile flakes
• Salt and Freshly Ground Pepper
• 3 garlic cloves
• 1 Cup scallions chopped

Instructions

1. Preheat oven to 375.
2. In a small sauce pot combine the half and half, scallions, garlic, chilies and bring to a simmer. Add salt and half of the parmesan. Set aside.
3. Layer sweet potatoes in a baking dish coated with pan spray. Sprinkle with 1T flour. Pour some of the ½ and ½ mixture over the potatoes. Add a layer of russet potatoes, flour and some more cream. Continue layering until all of the potatoes, rutabaga, flour and ½ and ½ have been used. Top vegetables with remaining grated parmesan.
4. Cover pan with aluminum foil and bake in oven for about 50-60 minutes. Remove foil for the last 10 minutes of cooking. Remove from oven and serve.

Changes I would make or did make: Bake covered longer - maybe 1/2 hour.

I would salt and pepper veggies before layering, and I would whisk flour into sauce rather than sprinkle directly on veggies. The flour made it lumpy when sprinkled on root veggies. Celery root/rutabaga could be subbed for just more russets or sweet potatoes.  I also added 1/2 cup cheese on top of parmesan cheese at end. Something like a gruyere would be excellent.