For all of you stuck in a rut when it comes to scalloped potatoes take a deep breath and yell "yahoo" because I do declare we've discovered something a hundred times better. Bet you didn't know it was possible, huh!
I tell you no lie. In fact when Big Guy took his first bite of this root vegetable gratin last night he declared I wasn't to make an ordinary potato gratin ever again. I knew I had to share it with you right away because it now holds a place of honor on Sunday's menu and some of my Canadian readers may want to take the hint and serve it next to their Thanksgiving bird as well.
Adapted from Epicurious.com, this dish combines parsnip, sweet potatoes and a lowly Idaho baker along with a touch of chicken stock and a fair bit of heavy cream. Spiced up with garlic and freshly grated nutmeg, I have to admit I left out the celery root because I'm not much of a fan. Oh I also cut the recipe roughly in half but wish I hadn't. I'd eat it for breakfast, lunch, supper and a bedtime snack if I could; in fact, Big Guy just caramelized leftovers in a frying pan and we had 'em along with our sausage and eggs a few minutes ago. Superlative!
If you're looking for something to make your socks go up and down, this would be it. Just remember a gratin needs to be made in a large shallow dish so don't be crowding it all into an 8 inch casserole or your gratin won't be a gratin. It will be more like soup. Just sayin'.
Root Vegetable Gratin from JBug’s Kitchen Antics adapted from epicurious.com
2 large parsnips
1 medium sweet potato
1 large Idaho (russet) potato
1 teaspoon salt
2 cloves garlic, minced
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon freshly grated nutmeg
1/4 cup chicken broth
1 cup heavy cream (and more as needed)
1 tablespoon butter, cut into small pieces
Preheat oven to 400. Spray a 12 inch gratin dish with cooking spray and set aside. Peel parsnips and cut into thirds. Slice lengthwise around the core in 1/8 inch slices. Discard core and place parsnips in a large bowl. Add salt, garlic, black pepper, nutmeg, chicken broth and heavy cream. Peel sweet potato and cut into 1/8 thin slices, adding to the bowl along with parsnip. Do likewise with the Idaho potato. Toss ingredients together to combine and move to the gratin dish. Level the top. Dot with butter. Bake for 45 to 50 minutes, adding extra cream if the casserole looks dry. Cover and keep warm until serving time. Makes 4 to 6 servings.
A year ago - Turkey and Pumpkin Enchilada Casserole
Two year's ago - Pumpkin PIe Creme Brulee
Three year's ago - Cider Brined Pork Chops with Apples and Creamed Leeks