Root Vegetable Au Gratin
Because I'm a big fan of cheese, obviously one of my childhood favorites was Au Gratin Potatoes. There was nothing better than those decadent layers of potato and cheese (except for maybe Mac & Cheese, but that's another blog for another day). I recently discovered a recipe from Tasting Table that kicks the typical gratin up a notch or two. It calls for a whole cornucopia of root vegetables. If you can't find one on the list below in your local grocery store or farmers' market, trade it out for something you do have. You can use celery root, yucca, radishes, or even beets. Get creative with the cheese you use as well. There are so many out there, and whichever you choose will take your dish to a new place. I'm a big fan of gruyere, swiss, and parmesan but use what you have on hand or what looks good at the market.
Food should be fun and kitchen gadgets make hanging out in the kitchen even more exciting. To make this dish, you will want a mandolin. This handy kitchen tool is going to give you thin even cuts that will make layering easy and your end product look gorgeous. Pro tip: watch your knuckles and finger tips.
This dish is the perfect party food. Not only is it super tasty, but it looks like a million bucks.
1 Tb. Butter, unsalted
3 c. Cheese blend, grated
2 Tb. Well Seasoned Table Magic Garlic Dust
1 Lb. Parsnips
1 Lb. Rutabaga
1 Lb. Sweet potatoes
1 Lb. Turnips
1 Lb. Red Potatoes
3 c. Heavy cream
2 cloves Fresh garlic, minced
1 c. Bread crumbs
1 Tb. Olive oil
Preheat oven to 400*. Grease a 9 x 13 baking dish with the butter.
Thinly, and uniformly, slice all of the root vegetables with a mandolin.
In the greased baking dish, layer the parsnips in overlapping layers to cover the bottom of the dish. Season with ½ teaspoon of Magic Garlic Dust and scatter ½ cup of the cheese mixture over top. Continue this process of layering, seasoning and scattering ½ cup of the cheese mixture with the rutabaga, sweet potatoes and turnips. Layer the potatoes last and season with ½ teaspoon Magic Garlic Dust. Do not top with any cheese.
In a small pan, combine the cream with 1 Tb. Magic Garlic Dust. Bring to a simmer over medium-high heat, then remove from the heat and pour into the dish over the vegetables.
Place a piece of parchment directly over the vegetables and bake until the vegetables are tender when pierced with a paring knife, 45 to 50 minutes.
Meanwhile, in a small bowl, toss the bread crumbs with olive oil. Remove the baking dish from the oven and discard the parchment. Scatter the remaining 1 cup of grated cheese over the vegetables, followed by the bread crumb mixture.
Return to the oven and bake until golden brown, 15 to 20 minutes more.
Remove from the oven and let cool for 20 minutes before cutting.