Simple, earthy and full of fall color this root vegetable gratin shows beautifully on your harvest table or for the holidays. Pair with your favorite Raeburn wine of course!
Photo Credit: Carnelian Cooks.
R O O T . V E G E T A B L E . G R A T I N
2 large sweet potatoes, peeled and sliced
3 – 4 beets, peeled and sliced
2 large yams, peeled and sliced
4 T butter
½ C heavy whipping cream
5 cloves garlic, microplaned
¼ C parmesan cheese, grated
½ C gruyere cheese, shredded
1 T fresh rosemary, finely chopped
1 T fresh thyme, finely chopped
1 T fresh sage, finely chopped
salt & pepper, to taste
extra virgin olive oil
herbs of choice, for garnish
Preheat the oven to 400 degrees, and grease a baking dish with your preferred oil or butter.
Prepare the vegetables by peeling and slicing into thin circles. Set each sliced vegetable into three separate bowls.
Heat a saucepan over medium-low heat with a drizzle of olive oil. Sauté the garlic, rosemary, thyme, and sage with olive oil. Cook for around one to two minutes. Then add the butter and with salt and pepper, and slowly add in the cream. Set aside and take off of the heat.
Pour two to three tablespoons of the cream sauce on the bottom of the baking dish. Then divide the remaining cream sauce among the three bowls. Also divide the shredded gruyere cheese among the bowls, and toss until all of the vegetable slices are well coated.
Begin filling the baking dish with one row of vegetables at a time in a diagonal pattern. Alternate rows of beets, sweet potatoes, and yams until the dish is covered. Season the top of the gratin with salt, pepper, and sprinkled parmesan.
Cover the dish with foil and bake for 30 minutes. Uncover the dish and bake for an additional 20 minutes, or until the vegetables are softened.
Remove from the oven and garnish with fresh herbs of choice. Pair this dish with a delicious Raeburn Chardonnay. Buon Appetito!
*Disclosure: Depending on the depth / size of your baking dish, this recipe may need to be doubled.