Monday, November 11, 2013

Turnip & Cauliflower Gratin

Thanksgiving is closing in fast and no dinner table is complete with some sort of gratin (at least in my humble opinion). This particular recipe utilizes Japanese turnips and cauliflower instead of potatoes but you could just as easily use potatoes; my favorites include: yukon gold and purple peruvian. You can also use parsnips or a combination of different root vegetables. 

It's up to you but remember you want everything to cook at the same rate so I always use my ceramic mandolin to create even, thin slices for easy layering and consistent texture.  Older recipes I've used are more complicated and involve cheese sauces or a sort of b├ęchamel but this one is super simple and delicious and involves minimal prep work on your part. 

Turnip & Cauliflower Gratin 
Serves 4

2 Japanese Turnips, Peeled and Shaved Thin on a Mandoline
½ head of Cauliflower, Broken down into Florets
with your Fingers
1 Small Shallot, Peeled and Shaved Paper Thin on a Mandoline
4 oz Cave-Aged Gruyere, Grated
2 oz Parmesan Cheese, Grated
Approx ½ - 1 Cup Heavy Cream
Kosher Salt
Cracked Pepper

1. Heat Oven to 425 Degrees F
2. Using an oven-safe dish thinly but evenly layer ingredients in the following order: cauliflower, shallot, sprinkle of salt, pepper, and thyme, gruyere, turnip, parmesan. Repeat until dish is filled.
3. Take your Cream and only pour enough to where you start to see it come up the sides of the dish - not all the way to the top of the dish. Finish by sprinkling remaining cheese and thyme on top.
4. Bake 45 minutes or until golden brown and bubbly on top. Remove from oven and let rest 5 minutes before serving.

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