Root Vegetable Gratin

Name: Root Vegetable Gratin
Ingredients: 6 cups whole or 2-percent milk; 8 tablespoons unsalted butter (1 stick); 1/2 cup all purpose flour; Pinch ground nutmeg; Salt and freshly ground black pepper; 1 tablespoon unsalted butter, at room temperature; 6 cups Classic Bechamel; 2 small smoked chiles, such as anchos or dried smoked jalapenos.; 3 medium russet potatoes (about 3 pounds), peeled and sliced into 1/8-inch thick rounds; 1 1/2 cups fresh or canned roasted red bell peppers, cut into strips; Salt and freshly ground black pepper; 4 cups shredded sharp cheddar cheese; 1 medium sweet potato (8 ounces), peeled and sliced into 1/2-inch-thick rounds; 1 small or 1/2 large rutabaga (about 12 ounces), peeled and sliced into 1/8-inch-thick rounds

14 ingredients

37 steps

Ingredients

6 cups whole or 2-percent milk
8 tablespoons unsalted butter (1 stick)
1/2 cup all purpose flour
Pinch ground nutmeg
Salt and freshly ground black pepper
1 tablespoon unsalted butter, at room temperature
6 cups Classic Bechamel
2 small smoked chiles, such as anchos or dried smoked jalapenos.
3 medium russet potatoes (about 3 pounds), peeled and sliced into 1/8-inch thick rounds
1 1/2 cups fresh or canned roasted red bell peppers, cut into strips
Salt and freshly ground black pepper
4 cups shredded sharp cheddar cheese
1 medium sweet potato (8 ounces), peeled and sliced into 1/2-inch-thick rounds
1 small or 1/2 large rutabaga (about 12 ounces), peeled and sliced into 1/8-inch-thick rounds

Directions

1

For the Classic Bechamel:
2

Heat the milk in a saucepan over medium heat until it is steaming hot (do not let it boil).
3

Keep it at this temperature.
4

Melt the butter in a heavy-bottomed saucepan over medium-low heat.
5

Stir in the flour and cook, stirring constantly, until the paste bubbles, 2 to 3 minutes; dont let it brown.
6

Whisk in the hot milk and nutmeg and bring to a boil.
7

Cook, whisking constantly, until the sauce thickens, 5 minutes.
8

Season with salt and pepper to taste.
9

Lower the heat and cook, stirring, for 2 to 3 minutes more.
10

For the Root Vegetable Gratin:
11

Preheat the oven to 350F.
12

Grease a 12- to 14-inch round baking dish or a 13 x 9-inch rectangular baking dish with the butter.
13

Pour the bechamel into a saucepan and bring it to a simmer over low heat.
14

Remove the pan from the heat, add the whole dried chiles, and steep for about 10 minutes.
15

Remove and discard the chiles.
16

Arrange half of the russet potato slices in a single layer on the bottom of the prepared baking dish.
17

Top with a third of the red pepper strips.
18

Season with salt and pepper to taste.
19

Spread 1 1/2 cups of the bechamel evenly over the potatoes and red pepper strips.
20

Sprinkle with 1 cup of the cheddar.
21

Arrange the sweet potato slices on top, slightly overlapping, in a spiral pattern.
22

Season with salt and pepper, and top with another third of the red pepper strips.
23

Again top with 1 1/2 cups bechamel followed by 1 cup cheddar.
24

Add the slices of rutabaga, slightly overlapping in a spiral pattern, and strew with the remaining red pepper strips.
25

Add 1 1/2 cups bechamel followed by 1 cup cheddar.
26

For the final layer, arrange the remaining slices of russet potato on top, slightly overlapping, in a spiral pattern.
27

Season with salt and pepper.
28

Spread the remaining 1 1/2 cups bechamel and 1 cup cheddar on top.
29

Cover the dish with aluminum foil and bake for 1 1/4 hours.
30

Remove the foil and bake until the top of the gratin is bubbly and nicely browned, about 20 minutes.
31

A knife inserted in the center of the gratin should easily pierce the fully cooked, soft root vegetables.
32

Serve piping hot.
33

Variations:
34

To lighten this dish, make a cornstarch/water slurry, stir it into chicken broth, and simmer until it achieves a bechamel-like consistency.
35

Use in place of bechamel.
36

Omit the chiles and/or roasted red bell pepper.
37

Substitute turnips for the rutabaga.