Root Vegetable Gratin + Side Salad
Why we love it:
- 1⁄2 pound Yam (garnet)
- 1⁄2 pound Yukon Gold Potatoes (or other yellow or white skinned potato)
- 1⁄4 pound Turnip
- 1 Yellow Onion
- 2 cloves Garlic
- 5 ounces Gruyere (divided)
- 2 Tablespoons Flour
- 2 teaspoons Kosher Salt (divided)
- 1⁄2 teaspoon Dried Thyme (or Italian seasoning)
- 1⁄4 teaspoon Black Pepper
- 11⁄2 cups Heavy Cream (or half and half)
- 3 Tablespoons Balsamic Vinegar
- 1⁄2 teaspoon Honey
- 1⁄2 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
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.
Grate the gruyere on a box grater. Add to the sliced vegetables, but reserve a handful or so to place on top.
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.
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.
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.
*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.
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.
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