Fall-winter vegetable gratin
- 1 Tablespoon Butter
- 2 Each onions cut in half, thinly sliced
- 1 Tablespoon garlic chopped
- Kosher salt as needed
- 3 Tablespoons mixed herbs parsley, thyme, rosemary-- chopped
- 1 Cup cream
- 1 Cup milk
- 1 Each bay leaf
- ¼ Teaspoon black peppercorns
- 1 Each rosemary sprig
- 2 Each thyme sprigs
- 2 Each parsley stems
- 1 ½ Cups Swiss cheese grated
- 1 Cup parmesan cheese grated
- ½ Pound potatoes peel, thinly sliced
- ½ Pound sweet potatoes peel, thinly sliced
- ½ Pound celery root peel, thinly sliced
- ½ Pound rutabaga peel, thinly sliced
Preheat oven to 375 degrees.
Set a medium size saute pan over medium heat. Add the butter. Add the sliced onions and sweat until translucent and tender. About 5 minutes.
Add the garlic, 1/2 teaspoon of salt and few pinches of black pepper. Stir. Cook until all the onions and garlic are tender. Stir in half the chopped herbs.
While the onions are sweating, simmer the milk and cream in a small sauce pot with a bay leaf, the peppercorns, and herb sprigs. Simmer over very low heat and let steep for 20 minutes. Strain and season with a little salt.
Butter or spray a 9 x 13 baking dish. Alternating the various vegetables, layer 1/3 of the root vegetables over the bottom of the dish. Overlap them a little if needed. Sprinkle lightly with salt and pepper.
Put 1/2 of the onion mixture over the root vegetables then 1/3 of the cheese. Make another layer of root vegetables. Season. Repeat with another layer of the onion mixture then 1/3 of the cheese. Make another layer of root vegetables. Lightly season with salt and pepper
Pour the hot cream over everything. Cover with aluminum foil and bake for 40 minutes at 375 degrees. Remove the cover and sprinkle with the remaining herbs and cheese. Finish cooking until all the vegetables are tender and the gratin turns golden brown. Let sit 30 minutes before slicing and serving.
Can be made up to several days ahead of time and reheated covered with foil in a 350 degree oven until hot.
Makes a great accompaniment with roast chicken, grilled pork chops, turkey, or as a meal with a nice salad.
This recipe is courtesy of Chef Joe Boneparte. For more information on the International Culinary Institute of Myrtle Beach at Horry-Georgetown Technical College, click here.