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Root Vegetable Gratin + Side Salad

Active Time: 20 minutes
Total Time: 50 minutes
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Why we love it:

This is a longer bake, but it’s pretty simple to pull together. It can sit overnight in the fridge unbaked too, so it’s very easy to prep ahead and bake to order. The thinner you can slice the vegetables, the better the final bake, so make sure to keep them thin and even.

Ingredients

  • 12 pound Yam (garnet)
  • 12 pound Yukon Gold Potatoes (or other yellow or white skinned potato)
  • 14 pound Turnip
  • 1 Yellow Onion
  • 2 cloves Garlic
  • 5 ounces Gruyere (divided)
  • 2 Tablespoons Flour
  • 2 teaspoons Kosher Salt (divided)
  • 12 teaspoon Dried Thyme (or Italian seasoning)
  • 14 teaspoon Black Pepper
  • 112 cups Heavy Cream (or half and half)
  • 3 Tablespoons Balsamic Vinegar
  • 12 teaspoon Honey
  • 12 teaspoon Dijon Mustard
  • 6 Tablespoons Extra Virgin Olive Oil
  • 4 cups Arugula (or spring mix - any fun lettuces work since it's a simple salad)
  • 1 teaspoon Unsalted Butter

Cooking Instructions

  • 1. PREHEAT THE OVEN TO 400 DEGREES
  • 2. ROOT VEGGIES

    Wash the potatoes and turnips well. Set out a large bowl to hold the slices. If you have a mandolin, this is a great time to use it. If not, use a sharp knife. Slice the sweet potato, potato, and turnip into ¼” thin rounds, as evenly as possible, right through the skins from end to end. Add to the bowl.

  • 3. ONION + GARLIC

    Peel the onion and slice in rings, also about ¼” thin. Mince the garlic. Add both to the bowl.

  • 4. CHEESE

    Grate the gruyere on a box grater. Add to the sliced vegetables, but reserve a handful or so to place on top.

  • 5. CREAM

    Add the flour, most of the salt (remove ½ teaspoon for the dressing and use the rest here), dried thyme, and black pepper to the vegetables. Toss with your hands to coat everything evenly. Pour in the cream and stir with a wooden spoon to coat. Make sure to agitate slices that may be sticking together.

  • 6. LAYER

    Use a 2 quart baking dish - in any shape, oblong, round, or square. Scoop about ½ of the root veggie mix into the dish and roughly arrange it to lay flat and fill up most holes, but you don’t have to be too precise about it.

    Add the rest, taking more care to fill up any spaces and shingle the pieces. Once everything is layered, pour any extra cream from the bowl into the casserole dish. Top with reserved cheese.

    Cover the dish tightly with foil and place on a baking sheet. Slide into the oven and bake for 30 minutes.

  • 7. VINAIGRETTE

    Combine the ingredients in a small jar with a tight lid. The ingredients are: balsamic vinegar, honey, Dijon, olive oil. Add ½ teaspoon salt. Screw on the lid and shake to emulsify.

  • 8. GREENS

    *If you had kale leftover this week, you can thinly slice it. Place in a bowl and drizzle with olive oil and salt, then massage the greens with your fingers until they’ve wilted and become dark green.

    Wash and dry the lettuces. Add to a large bowl and gently toss with vinaigrette to taste.

  • 9. UNCOVER

    After about 30 minutes, uncover the dish, dot with butter, and cook for another 10-15 minutes as needed to crisp the top and cook through. Test it with a paring knife to make sure it slides in and out easily, and you’ll know it’s done.

  • 10. SERVING

    Slice or scoop out the warm gratin and serve with a generous portion of side salad. Leftovers are delicious hot, warm, and honestly, even cold too

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Substitutions

  • GLUTEN FREE:
    omit flour and use 1 teaspoon of cornstarch to help thicken
  • DAIRY FREE:
    omit cheese and consider 1 tablespoon of nutritional yeast. Instead of milk or cream, use coconut milk or cashew milk. Other milks, like oat or pea, may work here too, but we haven’t tested them and we like the consistency of cashew and coconut. Also, coconut milk with slowly baked yams is a crazy delicious flavor combo. Omit butter
  • GARNET YAM:
    regular sweet potato
  • TURNIP:
    rutabaga
  • VEGGIES:
    adding celery root, russet potatoes, butternut squash, all good!
  • MUST HAVE MEAT:
    serve as a side dish with seared chicken breast, pork chops, or steak. Also great with a seared sausage
  • KIDS CORNER:
    serve a vegetable that they’ll definitely eat. Consider using cheddar or mozzarella instead of gruyere. Peeling the potatoes will show less texture, and you can make this with all yukons and russets if the simpler, classic white potatoes will be a better result
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