Bistro Newsletter

This week I want to share a favorite recipe of mine; we’ll be featuring it on the Weekend Chalkboard Specials along with the Coulotte Steak. Anyone can make Scalloped Potatoes, but this version dresses up a simple side dish from homemade to restaurant quality.​

Root Vegetable Gratin
2 peeled and sliced medium sweet potatoes
1 small peeled and sliced rutabaga
2 or 3 peeled and sliced large red beets
1 Spanish onion, sliced thin
6 eggs
3 cups heavy whipping cream
2 tablespoons salt, ½ tsp Dried Thyme, 1 tsp Dry Mustard
Fresh cracked black pepper to taste
Butter, for greasing pan
1 ½ cups Italian cheese blend (Parmesan, Asiago, Romano) divided into 1 cup and ½ cup

Directions
Slice all the veggies to ¹/3 of an inch thick, by hand, through a Cuisinart using the slicing blade or with a mandolin. Do each vegetable group individually, and store separately while you work since you are going to layer this gratin by color. Slice the beets last as they temporarily discolor the Cuisinart, knife, or mandolin. Whisk the eggs, add the cream, and seasonings and set aside (this is your custard mix). Butter the bottom and sides of a 3-quart casserole baking dish (9×13), lay the beets down first, then the sweet potatoes, add half the custard, then a half cup of the cheese blend. Top those layers with the onions, then the rutabaga. Add the last of the custard mix and top with the last cup of cheese blend. Cover with a large sheet of parchment paper and foil. Bake at 350 F for 45 minutes to an hour, until vegetables are fork tender. Uncover and bake for another 10-15 minutes to brown the top. Note: Serves eight as a side dish

Click the link below if you want to see the original publishing of my recipe in Hour Magazine. Molly Abraham wrote the article 9 years ago… wow, time flies…

https://www.hourdetroit.com/restaurants-food/root-vegetable-gratin-recipe-elevates-sunday-potatoes/

Cheers,
Sharon