Root Vegetables
Root Vegetables
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Mirliton and Root Vegetable Gratin

 

 

 

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Friday, November 10, 2006

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Mirliton and Root Vegetable Gratin
Tom Fitzmorris

"I originally served this dish at one of my annual Christmas dinners for charity, and it was so well received that I've made it often since. It's a variation on the French classic gratin dauphinois, which I used to make for Thanksgiving. It fits right into that spot now."

5 cloves garlic
4 mirlitons (chayote), sliced 1/2 inch thick, like half-moons
2 pounds large carrots, peeled, cut on the bias into 1/4-inch-thick coins
1 rutabagas, peeled and sliced into 1/4-inch-thick half-moons
2 pounds Yukon Gold potatoes, peeled, sliced 1/4-inch-thick half-moons
White pepper
2 1/2 cups shredded Gruyere or Fontina cheese
1/2 cup grated Parmesan cheese
1 pint [2 cups] whipping cream
1 cup bread crumbs

1. Preheat the oven to 400 degrees F.
2. Crush the garlic cloves, and use them to wipe the inside of a 12-by-8-inch glass baking dish. Discard what's left of the garlic.
3. Layer the mirliton, carrot, rutabagas and potato slices like roofing tiles, overlapping a little, all the way across the bottom of the dish. Shake a little white pepper over the layer, then cover with a layer of the shredded and grated cheeses. Repeat the layers until all the vegetables and cheeses are
used up.
4. Pour the whipping cream over all the vegetables. Cover with aluminum foil, and bake in the oven for an hour.
5. Remove the foil. Top the casserole with bread crumbs and return to the oven. Continue baking until the crust browns—about 30 minutes.
6. Remove from the oven and allow to rest and cool for at least fifteen minutes before serving.
 

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