Root Vegetable Gratin
Prep and cook time: 1 hour 15 minutes
Made up of butternut squash, potatoes, and parsnips and topped with Gruyere and Pecorino cheeses this comforting side is sure to be a hit.
Recipe adapted from Food 52.
•1 1/2 cups whole milk
•2 cloves garlic
•pinch freshly grated nutmeg
•2 tbsp extra virgin olive oil
•3/4 lb butternut squash
•3/4 lb white potatoes
•1/2 lb parsnips
•salt and pepper
•1/4 tsp chopped fresh thyme leaves
•1/4 tsp finely chopped fresh rosemary
•1 cup grated Gruyere
•1 cup grated Pecorino
•Preheat oven to 400 degrees. Pour milk into a saucepan and peel and smash one garlic clove. Add to the milk and then heat over low heat until just bubbling around edges. Remove from heat, stir in nutmeg and let sit.
•Peel second garlic clove, cut in and rub around the inside of a 6-cup baking dish no more than 2” deep. Rub 1 tbsp of oil over entire inside of dish.
•Peel the vegetables and cut them into very thin slices (1/8” thick), using a mandolin slicer.
•Create the first layer of vegetables by layering a third of your slices overlapping. Sprinkle with salt, pepper, a third of cheese and third of the chopped herbs. Repeat with two more layers.
•Remove garlic clove from hot milk and pour over vegetables. Drizzle remaining olive oil over the top and bake for 50 minutes, until top is brown and bubbly and you can easily pierce vegetables. Cool for 5 minutes before serving.