Winter Root Vegetable Gratin (and a Le Creuset Giveaway!)

I don't recall ever eating gratins at home but my first restaurant taste of one fixed my obsession forever. Rich, creamy, gooey, often cheesy, they were right up there with the best in comfort foods. And so I learned to make them. But seeing first hand how rich they really were, made me rethink them. Oh, not to top eating them...don't be crazy! Just to remake them a bit.

I learned that a basic bechamel sauce could be made with milk instead of cream and that adding a bit of stock gave it a whole new depth of flavor. I learned that plenty of aromatics like onion and garlic and fresh herbs like thyme added more dimension still. And, oh, there's still cheese. But a good, well flavored cheese that shines through.

I still love rich restaurant gratins but I think I love mine even more. And I can customize mine with whatever vegetables I have on hand, in this case a blend of hearty winter root veggies. Gratins are also great company food but... confession time...I've always hated doing that because I didn't have any dishes pretty enough to cook and serve in.

Fortunately for me, my long time lust after a gorgeous Le Creuset Heritage Gratin Dish has been satisfied and the good folks there sent me this 14" stunner (Caribbean blue was my choice). Fortunately for you, they gave me a second one to give away. So check out my recipe, enter the giveaway below and this dish might be on your table soon. Enjoy!

by Hungry Couple

Prep Time: 20 Minutes

Cook Time: 1 Hour

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Ingredients (6-8 Servings)

• 3 Tablespoons unsalted butter, divided
• 1 Onion, peeled and diced
• 1/4 Cup all purpose flour
• 1 Cup chicken stock
• 1 Cup milk
• 4 oz. Grated Gruyere cheese
• 1 Tablespoon fresh thyme leaves
• Salt and pepper to taste
• 1 Large potato
• 1 Large red beet
• 1 Large rutabaga

Instructions

Pre-heat the oven to 350 degrees.

Melt one tablespoon of the butter in a pan, add the diced onion and saute for a few minutes until translucent. Add another tablespoon of butter to the pan and whisk in the flour. Slowly whisk in the stock and the milk and continue cooking and stirring on medium heat until the mixture has thickened. Stir in the cheese and thyme and season to taste.

Use the remaining tablespoon of butter to coat the gratin dish.

While the sauce is cooking, peel the potato, beet and rutabaga and slice thinly, ideally with a mandoline. Layer the sliced vegetables in your gratin dish in whatever pattern you like. Pour the finished sauce over the top, letting it sink into the crevices and bake for 1 hour.

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