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1
Fill a large bowl with water and add lemon juice or vinegar.
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2
Peel the salsify and trim the ends.
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3
Transfer the salsify to the acidulated water as you peel it.
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4
Slice the salsify 1/4 inch thick (a mandoline or food processor makes this a quick process).
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5
Return the salsify immediately to the water to keep it white.
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6
Move the oven rack to the upper third of the oven and preheat oven to 400u00b0F.
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7
In a large soup pot, melt the butter.
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8
Add the flour and cook over moderate heat for 2 minutes, whisking constantly.
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9
Add the half-and-half and bring to a boil, whisking constantly.
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10
Cook, whisking, for about 3 minutes, or until the half-and-half is slightly thickened.
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11
Season with salt, pepper and nutmeg.
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12
Drain the salsify and pat it completely dry.
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13
Add the salsify to the pot and cook over moderate heat, stirring occasionally to prevent scorching, until tender, 25 to 30 minutes.
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14
Pour the salsify mixture into a 9 x 13 inch baking dish and sprinkle with the cheeses.
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15
Bake for 20 minutes, until the cheese is melted and the casserole is bubbling.
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16
Preheat the broiler and broil the gratin for about 5 minutes, or just until the cheese is golden and crusty.
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17
Let the gratin stand for 10 minutes before serving.
