Ombre Potato and Root Vegetable Gratin Recipe

Name: Ombre Potato and Root Vegetable Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Unsalted butter, for greasing; 2 cups heavy cream; 3 garlic cloves, minced; 1 small shallot, minced; 1/2 teaspoon freshly grated nutmeg; 1 1/2 teaspoons kosher salt; 1/2 teaspoon pepper; 1 3/4 cups freshly grated Parmigiano-Reggiano cheese (5 ounces); 1 pound red beets, peeled and sliced on a mandoline 1/16 inch thick; 1 pound sweet potatoes or garnet yams, peeled and sliced on a mandoline 1/16 inch thick; 1 pound Yukon Gold potatoes, peeled and sliced on a mandoline 1/16 inch thick; 1 pound turnips, peeled and sliced on a mandoline 1/16 inch thick

Servings: persons

Unsalted butter, for greasing
2 cups heavy cream
3 garlic cloves, minced
1 small shallot, minced
1/2 teaspoon freshly grated nutmeg
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
1 3/4 cups freshly grated Parmigiano-Reggiano cheese (5 ounces)
1 pound red beets, peeled and sliced on a mandoline 1/16 inch thick
1 pound sweet potatoes or garnet yams, peeled and sliced on a mandoline 1/16 inch thick
1 pound Yukon Gold potatoes, peeled and sliced on a mandoline 1/16 inch thick
1 pound turnips, peeled and sliced on a mandoline 1/16 inch thick

1
Preheat the oven to 375.
2
Lightly butter a 9-by-13-inch baking dish.
3
In a medium bowl, whisk the cream with the garlic, shallot, nutmeg, salt and pepper.
4
Stir in 1 cup of the grated cheese.
5
In a large bowl, gently toss the beets with one-fourth of the cream mixture.
6
Arrange the beets in the baking dish in an even layer, overlapping them slightly.
7
Scrape any remaining cream from the bowl over the beets.
8
Repeat this process with the sweet potatoes, Yukon Golds and turnips, using one-fourth of the cream mixture for each vegetable.
9
Press a sheet of parchment paper on top of the turnips, then cover the dish tightly with foil.
10
Bake the gratin for about 1 hour and 30 minutes, until the vegetables are tender.
11
Uncover and top with the remaining 3/4 cup of cheese.
12
Bake for about 15 minutes longer, until golden on top.
13
Transfer the gratin to a rack and let cool for at least 15 minutes before serving.

906

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Unsalted butter, for greasing, 2 cups heavy cream, 3 garlic cloves, minced, 1 small shallot, minced, and more.

Yes, Ombre Potato and Root Vegetable Gratin falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ombre Potato and Root Vegetable Gratin

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