Root Vegetable Gratin
I started preparing this dish for guests about ten years ago, and now I cannot entertain in the fall or winter without a request for it. I’m happy to comply. Root Vegetable Gratin is now a selection on the holiday and winter catering menus at Gigi Market.
Makes8 to 10 servings
Cooking MethodBaking
CostModerate
Total Timeunder 4 hours
Make Ahead RecipeYes
Kid FriendlyYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Recipe CourseMain Course, Side Dish
Dietary ConsiderationEgg-free, Halal, Kosher, Peanut Free, Soy Free, Vegetarian
EquipmentBaking/gratin Dish, Mandoline
MealDinner
MoodBlue
Taste and TextureBubbly, Cheesy, Creamy, Rich, Savory
Type of DishCasserole, Gratin, Vegetable
Ingredients
- 6 cups whole or 2-percent milk
- 8 tablespoons unsalted butter (1 stick)
- ½ cup all purpose flour
- Pinch ground nutmeg
- Salt and freshly ground black pepper
- 1 tablespoon unsalted butter, at room temperature
- 6 cups Classic Béchamel
- 2 small smoked chiles, such as anchos or dried smoked jalapeños.
- 3 medium russet potatoes (about 3 pounds), peeled and sliced into 1/8-inch thick rounds
- 1½ cups fresh or canned roasted red bell peppers, cut into strips
- Salt and freshly ground black pepper
- 4 cups shredded sharp cheddar cheese
- 1 medium sweet potato (8 ounces), peeled and sliced into ½-inch-thick rounds
- 1 small or ½ large rutabaga (about 12 ounces), peeled and sliced into 1/8-inch-thick rounds
Instructions
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For the Classic Béchamel: Heat the milk in a saucepan over medium heat until it is steaming hot (do not let it boil). Keep it at this temperature.
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Melt the butter in a heavy-bottomed saucepan over medium-low heat. Stir in the flour and cook, stirring constantly, until the paste bubbles, 2 to 3 minutes; don’t let it brown. Whisk in the hot milk and nutmeg and bring to a boil. Cook, whisking constantly, until the sauce thickens, 5 minutes. Season with salt and pepper to taste. Lower the heat and cook, stirring, for 2 to 3 minutes more.
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For the Root Vegetable Gratin: Preheat the oven to 350°F. Grease a 12- to 14-inch round baking dish or a 13 × 9-inch rectangular baking dish with the butter.
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Pour the béchamel into a saucepan and bring it to a simmer over low heat. Remove the pan from the heat, add the whole dried chiles, and steep for about 10 minutes. Remove and discard the chiles.
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Arrange half of the russet potato slices in a single layer on the bottom of the prepared baking dish. Top with a third of the red pepper strips. Season with salt and pepper to taste. Spread 1½ cups of the béchamel evenly over the potatoes and red pepper strips. Sprinkle with 1 cup of the cheddar. Arrange the sweet potato slices on top, slightly overlapping, in a spiral pattern. Season with salt and pepper, and top with another third of the red pepper strips. Again top with 1½ cups béchamel followed by 1 cup cheddar. Add the slices of rutabaga, slightly overlapping in a spiral pattern, and strew with the remaining red pepper strips. Add 1½ cups béchamel followed by 1 cup cheddar. For the final layer, arrange the remaining slices of russet potato on top, slightly overlapping, in a spiral pattern. Season with salt and pepper. Spread the remaining 1½ cups béchamel and 1 cup cheddar on top.
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Cover the dish with aluminum foil and bake for 1¼ hours. Remove the foil and bake until the top of the gratin is bubbly and nicely browned, about 20 minutes. A knife inserted in the center of the gratin should easily pierce the fully cooked, soft root vegetables. Serve piping hot.
Variations
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To lighten this dish, make a cornstarch/water slurry, stir it into chicken broth, and simmer until it achieves a béchamel-like consistency. Use in place of béchamel.
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Omit the chiles and/or roasted red bell pepper.
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Substitute turnips for the rutabaga.
Notes
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Serving Suggestion: This is great right out of the oven, but it’s also good reheated the next day.
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Nutrition: Roasted red pepper strips add flavor, color between the layers, and lots of vitamin C.
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2009 Laura Pensiero
