Serves: 4-6 | Time: 2 hours
This gratin recipe is an delicious and filling side dish for a hearty winter meal. I used three fabulous veggies featured in next week’s box: beets, turnips, and potatoes, but you can use whatever combination of root veggies you prefer. Use a mandoline to thinly slice the veggies the same thickness, approximately 1/16-1/8 inch thick.
INGREDIENTS
- 1/2 lb red beets, thinly sliced
- 1/2 lb purple top turnips, thinly sliced
- 1 lb potatoes, peeled and thinly sliced
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1/2 c thinly diced onions or shallots
- 1 c heavy cream
- 1/2 c chicken broth
- 1/2 c grated Parmesan
- 1 c fresh breadcrumbs (Use a food processor or large knife to chop up a slice of bread)
- 4 sprigs fresh oregano, thyme, rosemary, or other aromatic herb of your choice
- Ground nutmeg
- Freshly ground black pepper
- Salt, to taste
DIRECTIONS
- Preheat oven to 400 degrees Fahrenheit.
- Arrange the sliced beets, turnips, and potatoes in a 5×9 pan. You can arrange however you’d like! I did it by stacking the slices on their sides, alternating the type of veggie.
- Heat 2 tbs butter in a cast iron skillet. Add onions or shallots and cook briefly until they start to turn translucent. Add garlic and cook for another minute. Add the breadcrumbs and cook for about 3 more minutes until the butter is absorbed.
- Heat the cream, broth, a dash of nutmeg, black pepper to taste, and sprigs of herbs in a saucepan. Add salt to taste, if needed, depending on how salty the broth is. Remove from heat and allow to sit for about 5 minutes. Remove the sprigs of herbs from the pan and pour mixture over the arranged veggies.
- Mix breadcrumb mixture with the Parmesan cheese, then sprinkle that mixture over the veggies.
- Bake for 45-55 minutes, until the veggies are tender and the sauce has thickened. Allow to cool and set for about minutes before serving.