Berkshire Eagle Column: Potato + 2 Gratin

For my column this past Wednesday in The Berkshire Eagle, I wrote about an easy gratin that combines potato, butternut squash, and celery root.

Sometimes I really think I should say that I write non-recipes, because almost every time I make a recipe, I try some variation or another, and I like to encourage people to do the same. For this recipe, it need not be these specific vegetables – you could use turnips or rutabagas or fennel, just to name a few possibilities. As long as you follow the general idea, it should turn out great!

Although you can certainly use a mandoline to slice the vegetables, I have tried it simply with a cutting board and a sharp knife, just to make sure it wasn’t too much work. If using a knife, as I mention below, just sure to cut the vegetables in half first so that, with the cut side down, you have stability for safer slicing.

I don’t spend any time on arranging the slices in the first two layers, although I do make sure they are mixed up a bit. You don’t even have to arrange them for the last layer if you don’t want. Easier is always fine!

POTATO + 2 GRATIN

Serves 4-6

Ingredients:

• Cooking spray for the pan

• 1 pound Yukon gold potatoes

• 1 pound butternut squash, or other hearty vegetable

• 1 pound celery root, or other hearty vegetable

• 1 teaspoon salt, divided

• ¼ teaspoon pepper, divided

• ¾  teaspoon dried thyme, divided

• ½   teaspoon nutmeg, divided

• 1¼ cup heavy cream, divided

• 6 tablespoons grated Parmesan, divided

Directions:

Preheat the oven to 400°F. Spray a large gratin dish or baking pan with cooking spray.

Prepare the vegetables. Peel and slice thin. If using butternut squash, the neck is easier to work with, and you can save the rest to roast for another meal. A mandoline will work well here (but watch your fingers!) or if using a knife, be sure to cut all vegetables in half to provide stability and safety.

For the first two layers there is no need to be fancy. Take about a third of each vegetable and arrange in the prepared pan so that the vegetables are somewhat interspersed. Sprinkle with about one third of the salt, pepper, thyme, and nutmeg. Drizzle with about ¼ cup of the heavy cream and sprinkle two tablespoons of Parmesan over all. Repeat for the second layer. For the third layer, if you’re feeling fancy, try to arrange the vegetables in an attractive pattern, or just repeat what you did for the first two layers. It’ll be fine either way. Sprinkle with the remaining salt, pepper, thyme, and nutmeg, pour the rest of the cream over all, and sprinkle the last two tablespoons of Parmesan on top.

Bake in the preheated oven for 45 minutes. Allow to rest for 5-10 minutes before serving.