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Рецепт Mirliton And Root Vegetable Gratin
by Global Cookbook

Mirliton And Root Vegetable Gratin
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Ингредиенты

  • 5 x cloves garlic
  • 4 x mirlitons sliced 1/2", like half-moons
  • 2 lb large carrots peeled cut on the bias into 1/4"-thick coins
  • 1 x rutabagas peeled & sliced in 1/4" half-moons
  • 2 lb Yukon Gold potatoes peeled, sliced 1/4"-thick half-moons
  •     White pepper
  • 2 1/2 c. shredded Gruyere or possibly Fontina cheese
  • 1/2 c. grated Parmesan cheese
  • 1 pt whipping cream
  • 1 c. bread crumbs

Инструкции

  1. Preheat the oven to 400 degrees.
  2. Crush the garlic cloves, and use them to wipe the inside of a 12-by-8-inch glass baking dish. Throw away 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 till 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 till the crust browns-about 30 min.
  6. Remove from the oven and allow to rest and cold for at least fifteen min before serving.
  7. Kelly Says: I originally served this dish at one of my annual Christmas dinners for charity, and it was so well received which I've made it often since. It's a variation on the French classic gratin dauphinois, that I used to make for Thanksgiving. It fits right into which spot now.