VEGETARIAN

Root Vegetable Gratin

Main Dishes | French cuisine

⏳ Time

2 hours + 3 hours

🥕 Ingredients

🍽️ Servings

Description

This recipe was shared with us by John Smith, the head chef of The Gourmet Kitchen.

Ingredients

Sweet Potato - 24.7 oz
Potato - 24.7 oz
Celery salt - 12.3 oz
Milk - 8 fl oz
Cream - 8 fl oz
Wheat Flour - 1.1 oz
Butter - 1.1 oz
Grated Pecorino Pepato Cheese - 7.1 oz
Thyme - 5 sprigs
Salt - to taste

Step by Step guide

Step 1

Slice all the vegetables on a mandoline to a thickness of 2 mm.

Step 2

In a large pot, bring water to a boil and add salt. Blanch the sweet potato and celery for 30 seconds each. Then transfer them to ice water to stop the cooking process.

Step 3

Blanch the potatoes for one minute, then transfer them to ice water.

Step 4

For the béchamel sauce, melt the butter in a saucepan. Add the flour and cook, stirring, until it turns golden brown.

Step 5

Add the warm milk and cream, bring to a boil while continuously whisking.

Step 6

Add the thyme leaves and Parmesan cheese. Stirring continuously, bring to a creamy consistency.

Step 7

Line the baking dish with parchment paper.

Step 8

Spread a thin layer of sauce on the bottom.

Step 9

Arrange a layer of sweet potato slices so that the bottom is not visible. Season with salt and brush with a small amount of béchamel sauce.

Step 10

Next, add a layer of potatoes. Season with salt and spread with sauce. Then, do the same with the celery: season it with salt and spread with sauce. Continue layering all the vegetables in the dish this way.