Root Vegetable Gratin

Combined with a salad or some sautéed kale, this root vegetable gratin makes for a perfect vegetarian meal.

Serves 8

  • 3 cups heavy cream
  • 1 tsp. paprika
  • 1/4 tsp. ground nutmeg
  • Dash of Tabasco sauce, optional
  • 3 Tbsp. organic unsalted butter from pasture-raised cows, plus additional for baking dish
  • 3 leeks, white and light green parts, quartered lengthwise and thinly sliced
  • 2 Tbsp. fresh thyme leaves
  • Sea salt and freshly ground black pepper
  • 1 1/2 lb. butternut squash, from the neck only, peeled and sliced 1/8 in. thick
  • 1 lb. celery root, peeled and sliced 1/8 in. thick
  • 1 lb. sweet potato, peeled and sliced 1/8. in thick
  • 1 lb. purple and white potatoes, or white potatoes only, peeled and sliced 1/8 in. thick (keep in a bowl of cold water until ready to use)
  • 2 cups grated Gruyére cheese
  1. Heat oven to 400°F. Butter a 9×13-in. glass baking dish.
  2. Put the heavy cream, paprika, nutmeg, and Tabasco, if using, in a small pan and heat to a simmer. Cover and set aside.
  3. Melt the butter in a sauté pan. Add the leeks and sauté over low heat until soft but not browned, 5-7 minutes. Add thyme leaves and season with salt and pepper.
  4. Spread one quarter of the mixed root vegetables in the baking dish. Top with one third of the leeks. Pour one quarter of the heavy cream mixture and one quarter of the Gruyère cheese on top. Repeat until you have four layers of root vegetables. Pour the remaining cream over the top and sprinkle with the remaining cheese. Cover dish with foil.
  5. Bake for 30 minutes. Remove foil and continue baking another 30 minutes until the top is browned and vegetables are soft when pierced with a knife.
  6. Let the gratin cool slightly before serving.