Autumn Gratin with Root Veggies

October 27, 2015
Autumn Gratin with Root Veggies - A surprisingly delicious dish filled with root veggies. It's simple, with incredible flavor. This one we eat straight from the pan, no question

Happy Tuesday!

Happy Tuesday 1

Photo Credit: Instagram – @dailyharvest

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I hope your week is off to a great start

Today .. a few fun links to share from around the web

With Halloween right around the corner .. 5 Nutritionist Approved Halloween Treats  [via Food Coach NYC]

I've been cooking from Ottolenghi's latest cookbook. I've flagged most of the recipes .. (except those with octopus!)    

Speaking of books .. it's a challenge to read just one at a time. Here's what's currently on my nightstand: The Micronutrient Miracle .. and our latest book club pick .. The Dinner

How doctors take women's pain less seriously .. Eye-opening and heartbreaking   [via The Atlantic]

In the age of cooking from the Internet .. we're thinking about recipes differently. Written Recipes Undergo a Makeover   [via The New York Times]

Autumn Gratin with Root Veggies - A surprisingly delicious dish filled with root veggies. It's simple, with incredible flavor. This one we eat straight from the pan, no question

On coffee .. What make a coffee shop truly great?  Related .. How to make a simple cup of coffee   [via Food52 and The Atlantic]

Love champagne? Thank a French widow who changed the champagne industry   [via The Smithsonian Magazine]

Since 2011 Hawthorn University has hosted webinars on a wide range of health topics. Their archives are free to the public    [via Hawthorn University]

6 Essential Oils to Diffuse for Every Mood    [via The Chalkboard]

The art of making the perfect smoothie bowl  [via Bon Appetit]

Autumn Gratin with Root Veggies - A surprisingly delicious dish filled with root veggies. It's simple, with incredible flavor. This one we eat straight from the pan, no question

There are some invitations that are too good to pass up .. and last week I found myself digging for root vegetables .. while listening to funny stories .. in our neighbor's garden

What treasures we brought home

This is one of the best veggie recipes I've had in some time. A fantastic combination of tastes .. that's simple to make (although there's a fair bit of chopping up-front)

Sweet potatoes, parsnips, and a variety of colored potatoes bring depth to this gratin. Best of all .. it requires no “arranging” .. one simply layers the root veggies in the baking dish .. in and amongst herbs and cheese

Autumn Gratin with Root Veggies - A surprisingly delicious dish filled with root veggies. It's simple, with incredible flavor. This one we eat straight from the pan, no question

It's an unfussy recipe if there ever was one .. any combination of root veggies would be wonderful. Other ideas? Turnips .. rutabagas .. kohlrabi .. celery root .. maybe even some Jerusalem artichokes.

I can't image how you could go wrong

Enjoy!

xoxo

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~ Adapted from Food52 .. here

5.0 from 2 reviews
Autumn Gratin with Root Veggies
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 Servings
Ingredients
  • 1½ cups whole milk
  • 2 cloves garlic
  • 6 springs of thyme
  • Pinch freshly grated nutmeg
  • olive oil for the pan & drizzling over the top
  • 1 lb butternut squash
  • 1 lb potatoes
  • ½ lb parsnips
  • fine grain sea salt
  • freshly ground black pepper
  • 2 tsp fresh thyme leaves, finely chopped
  • 2 tsp fresh rosemary, finely chopped
  • 1 cup grated Gruyère
  • 1 cup grated Parmesan
  • ¾ - 1 cup breadcrumbs
Instructions
  1. Heat the oven to 400° F.
  2. In a small saucepan over low heat, add the milk, and thyme springs, along with one of the garlic cloves that has been peeled and smashed.
  3. Heat until the milk has just started to bubble around the edges.
  4. Remove the pan from the heat, add a pinch of nutmeg and let it steep while you continue with the recipe
  5. Peel the second garlic clove, cut it in half and rub the cut side around the inside of a 6-cup baking dish no more than 2 inches deep.
  6. Rub a Tbsp of the oil all over the inside of the dish.
  7. Peel the squash, potatoes and parsnips and cut them into thin slices (1/8 - ¼" thick). (If you have a mandoline, now's the time to use it)
  8. Layer the vegetables into the baking dish, alternating amongst the three, fanning them into concentric, overlapping circles.
  9. Season generously with sea salt and freshly ground black pepper.
  10. Sprinkle a third of the cheese and a third of the chopped herbs over the slices.
  11. Repeat the layering process twice, making the top layer as pretty as you can.
  12. Remove the garlic clove & thyme sprigs from the hot milk and pour the milk evenly over the vegetables.
  13. Drizzle a small amount of olive oil over the top of the gratin
  14. Cover the dish with tin foil and bake for 30 minutes.
  15. After 30 minutes, remove the tin foil and continue to bake .. for another 15 minutes.
  16. Top the gratin with bread crumbs and continue to bake for another 10-15 minutes.
  17. At this point you'll want to keep an eye on it. You'll know it's done when the top is browned and bubbly and the vegetables yield easily when you poke them with a sharp knife.
  18. If the vegetables are tender, but the top isn't quite as brown as you'd like, put the gratin under the broiler for a couple of minutes -- watching it carefully so it doesn't burn
  19. Let the gratin cool for at least 5 minutes before serving.
Notes
Nutritional Data by %
% Protein: 18
% Carbs: 31
% Fat: 25
Nutrition Information
Serving size: ⅛ Total Recipe Calories: 258 Fat: 13.19 Carbohydrates: 20.33 Sugar: 5.31 Protein: 12

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7 Comments

  • Reply Heydave October 27, 2015 at 11:45 am

    Great dish! Tastes far better than other more complicated yet boring gratin dishes. And excellent photos to go with it!

    • Reply sexyveggie October 27, 2015 at 1:39 pm

      🙂 Love you Sweetie

  • Reply Ana De- Jesus February 2, 2017 at 1:24 pm

    Gratin is one of my favourites, I love the sound of this autumn version as it would still be perfect for Winter as well! Yum x

  • Reply Mary February 3, 2017 at 8:56 am

    This looks so delicious. Everything is made delicious au Gratin. We have a love for fennel au gratin here, and it’s amazing! You’d be surprised how well it goes together.

  • Reply Annemarie LeBlanc February 3, 2017 at 10:41 am

    Yummy looking dish! I need to make this soon. Thanks for sharing the recipe. I am sure my family will add this to our list of family favorites. Your photos made my belly grumble. 🙂

  • Reply Vanessa February 3, 2017 at 11:20 am

    That looks totally delicious and i love how easy it is 🙂 🙂 Thanks for sharing!

  • Reply Ana Ojha February 9, 2017 at 4:00 pm

    I’m not very much fond of root veggies but your recipe looks delicious! Thanks for sharing it with us!

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