Cook what you grow
Creamy Root Vegetable Gratin
Thinly sliced roots layered with garlic cream and baked until browned on top and tender through, the dauphinois method widened to the whole root bed.
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Ingredients
serves 6From the garden
- 3 lb root vegetables (potatoes, carrots, turnips, salsify, or any root that slices thin), scrubbed and sliced 1/8 inch thick
- 3 cloves garlic, 1 halved, 2 minced
- 4 sprigs fresh thyme, leaves stripped
From the pantry
- 1½ cups heavy cream
- 1 cup whole milk
- 2 tbsp butter, softened · for the dish
- 1 cup grated parmesan · Gruyère is the traditional choice if you have it
- ¼ tsp ground nutmeg
- salt · to taste
- black pepper