Turnip the Heat: Thanksgiving Gratin with Root Vegetables & Chanterelles


For Thanksgiving this year, it’s our job to bring a root vegetable dish to Elliott’s family dinner. We both agreed this was a great excuse to resurrect one of our classics, Guy’s Night Gratin, but with a few added twists.

Ingredients (For Guys Night Gratin):
2 potatoes, peeled and sliced 1/4″ thick
2 leeks, trimmed and sliced
1/2 yellow onion, chopped
3-4 garlic cloves, chopped
2 tbsp. chives
1/2 cup heavy cream
1/4 cup creme fraiche
1/4 lb. gruyere cheese
1/4 lb. parmesan cheese
4 tbsp. butter
1/4 tsp. nutmeg
1 tsp. thyme
Salt & pepper

Additional Ingredients:
1 yam, sliced thin
1/2 rutabega, sliced thin
1/2 parsnip, sliced thin
1/2 turnip, sliced thin
5 -7 chanterelles, chopped
1/3 cup breadcrumbs

2 tbsp. butterHeat a heavy cast iron skillet with a mixture of olive oil and butter. Sautée the yellow onions until translucent and beginning to turn brown. Add in the leeks and chanterelles, salt, and another pat of butter. Cook for 15-20 minutes or until the leeks are tender. Add the garlic and stir for a couple minutes more. Add the nutmeg, thyme, pepper, cream and creme fraiche and simmer for 10-15 minutes until thickened. Meanwhile, grate the cheeses and slice the potatoes with a mandolin if you have one.

Grease a casserole dish with butter and start to layer in 1/3 of the potatoes and root vegetables. Follow with some of the leek mixture, the cheeses, and some chives. Repeat the layers two more times. Melt 2 tbsp. butter and combine with the bread crumbs until evenly coated. Top the casserole with the bread crumbs and cover with a lid or foil. Bake in a 400º oven for 45 minutes. Remove the lid and bake for another 10-20 minutes until the cheese is golden brown. Poke a knife into the casserole to make sure the potatoes are tender. If not, turn down the oven to 325 and finish for a few minutes longer.

Hope you have a great Thanksgiving!


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