Wishing everyone health and happiness.....just like these wonderful vegetables in one of our beautifully designed kitchens.....2018 right here!
In the Larder
Root Vegetable and Gruyère Gratin
Serves: Makes 6 to 8 servings
600ml whole milk
236ml double cream
1 tsp salt
2 tsp fresh thyme
1 clove garlic, finely chopped
Freshly ground black pepper
900g white potatoes, peeled and sliced 6mm thick
450g sweet potatoes, peeled and sliced 6mm thick
450g large parsnips, peeled and sliced 6mm thick
250g grated Gruyère cheese
250g grated Cheddar cheese
100g grated Parmigiano-Reggiano cheese
Sweet potatoes and parsnips add a subtle sweetness to this classic gratin. Use a mandolin to slice the root vegetables with precision. This will help the dish cook more evenly. The addition of three different cheeses creates a unique layering of flavors and textures.
Preheat the oven to 200°C. Rub the butter over the bottom and sides of a large gratin dish.
In a large heavy pan, combine the milk, cream, salt, thyme, garlic and pepper. Place over medium heat and stir for 3 minutes, or until small bubbles appear around the edges of the pan. Add the potatoes, sweet potatoes and parsnips. Stir to coat and simmer gently, uncovered, for 10 to 12 minutes, until the potatoes are partially cooked. Remove from the heat.
Use a slotted spoon to transfer half the vegetables to the gratin dish. Sprinkle with half each of the Gruyère, cheddar, and Parmigiano-Reggiano cheeses. Add the remaining vegetables. Use two forks to arrange the top layer of potatoes in a slightly overlapping design, evenly distributing the different-colored potatoes. Ladle the hot cream mixture over the vegetables and sprinkle with all of the remaining cheeses.
Bake for 35 minutes, or until the potatoes are tender when pierced with a skewer or the tip of a knife and the gratin is bubbling and golden. Let the gratin rest for 10 minutes before serving.