Root Vegetable Gratin

This hearty gratin is a delightful twist on the classic scalloped potatoes, incorporating the earthy flavors of carrots and parsnips. Bathed in a luscious béchamel sauce and topped with nutty Gruyère cheese, this dish is a comforting and satisfying addition to any meal. The secret to perfectly cooked vegetables lies in slicing them uniformly and baking them wrapped in foil to ensure even cooking. With a delectable browned crust and creamy center, this root vegetable gratin is sure to become a family favorite.

SERVES 4 TO 6

INGREDIENTS:

• 1 pound russet potatoes, peeled and sliced ⅛ inch thick
• 1 pound carrots, peeled and sliced ⅛ inch thick
• 1 pound parsnips, peeled and sliced ⅛ inch thick
• 2 tablespoons unsalted butter
• 2 shallots, minced
• 1½ teaspoons salt
• 3 garlic cloves, minced
• 2 teaspoons minced fresh thyme
• ¼ teaspoon pepper
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon cayenne pepper
• 1 tablespoon all-purpose flour
• 1½ cups heavy cream
• 3 ounces Gruyère cheese, shredded (¾ cup)

INSTRUCTIONS:

1. Adjust oven rack to the middle position and preheat the oven to 350 degrees. Grease a 2-quart gratin dish.
2. Place the sliced potatoes, carrots, and parsnips in a large bowl.
3. In a small saucepan, melt the butter over medium heat. Stir in the minced shallots and salt, and cook until the shallots are softened (approximately 2 minutes).
4. Add the minced garlic, thyme, pepper, nutmeg, and cayenne pepper. Cook until fragrant (about 30 seconds).
5. Stir in the all-purpose flour and cook until fully incorporated (around 1 minute).
6. Whisk in the heavy cream, bring the mixture to a simmer, and cook until thickened (approximately 2 minutes).
7. Pour the sauce over the vegetables and toss to coat them thoroughly. Transfer the mixture to the prepared gratin dish, ensuring an even layer without any air pockets.
8. Cover the dish with aluminum foil and bake for about 1½ hours or until the vegetables are almost tender (a paring knife should meet some resistance when inserted into the potatoes).
9. Remove the foil and sprinkle the shredded Gruyère cheese over the top.
10. Continue to bake the gratin uncovered until the cheese is lightly browned on top, and a fork inserted into the center meets little resistance (about 20 to 30 minutes).
11. Allow the gratin to cool for 10 minutes before serving to enhance the flavors and ensure a firmer texture.

TIPS:

• Slice the potatoes, carrots, and parsnips thinly and uniformly for even cooking. Use a mandoline, V-slicer, or food processor slicing disk to achieve consistent results.
• Assemble all the ingredients before slicing the vegetables to avoid browning. Do not store the sliced vegetables in water as it can make the gratin bland and watery.
• If Gruyère cheese is not available, you can substitute it with Parmesan cheese for a different flavor profile.
• Ensure the gratin is packed evenly in the dish, removing any air pockets, to promote even cooking and a cohesive texture.
• Allow the gratin to cool for a few minutes before serving to let the flavors meld and the dish to set slightly.

Enjoy this delicious and creamy Root Vegetable Gratin as a delightful side dish or a comforting main course. The combination of potatoes, carrots, and parsnips, coupled with the richness of the béchamel sauce and the nutty Gruyère cheese, creates a gratin that is both hearty and flavorful. Perfect for gatherings or family dinners, this gratin is sure to please everyone at the table.