Root Vegetable Gratin with Urfa and Thyme
This is a wonderful, warming winter dish. Feel free to use any combination of root vegetables you’d like- carrots make a great addition. For a smaller group, you can halve the recipe and bake in an 8x8 pan –reduce the baking time accordingly.
Ingredients
2 large russet potatoes (about 1 1/2 pounds), peeled
1 large golden beet (about 1 pound), peeled
1 large fennel bulb (about 12 ounces), trimmed
2 large parsnips (about 10 ounces), peeled
2 teaspoons kosher salt
1 1/2 cups heavy cream
1TBS Urfa Chile
2 sprigs fresh thyme or 1 tsp dried thyme
1 1/2 cups shredded Gruyere cheese (6 ounces)
Directions
1. Heat the heavy cream in a small saucepan to barely a simmer. Add the urfa and thyme sprigs. Cover and allow to steep about 1 hour.
2. Preheat the oven to 400 degrees F. Lightly grease a 13- x 9-inch baking dish.
3. Using a mandoline or sharp knife, cut the potatoes, beet, fennel and parsnips into 1/8-inch-thick slices. In a large bowl, toss together the vegetable slices with salt. Remove the thyme sprigs from the heavy cream and pour 3/4 cup over the vegetables and toss well.
4. Spread half of the mixture evenly in the prepared baking dish. Top with 1 cup of the cheese. Top evenly with the remaining vegetable mixture. Pour the remaining 3/4 cup cream over the vegetables, and top with the remaining 1/2 cup cheese. Cover loosely with aluminum foil. Bake for 1 hour.
5. Uncover and bake until the vegetables are tender and the cheese is golden brown, another 20 to 25 minutes. Transfer to a wire rack to cool for 15 minutes before serving.
Serves 12
