Root vegetables sing of the season. This colorfully layered gratin can be made up to 2 days ahead of Thanksgiving, making it a quick “re-heat” side dish on a busy cooking day or any day. Steeping the ancho chiles in the broth lends a smoky deep layer to the flavor, making this a standout among the Thanksgiving spread. Prepare it again throughout the autumn and winter, serving it with roasted pork, lamb or chicken.
Makes 6 servings
INGREDIENTS
2 dried ancho or chipotle chiles
1 1⁄2 cups low-sodium broth (vegetable or chicken)
1 teaspoon olive oil
2 large baking potatoes (about 1 pound), peeled and sliced lengthwise into 1/8-inch-thick slices
2 medium sweet potatoes (about 14 ounces), peeled and sliced lengthwise into 1/8-inch-thick slices
2 medium parsnips (about 8 ounces), peeled and sliced lengthwise into 1/8-inch-thick slices
3 medium turnips (about 12 ounces), peeled and sliced into 1/8-inch-thick slices
salt
2 cups (about 8 ounces) shredded reduced-fat cheddar or Monterey jack cheese
INSTRUCTIONS
Preheat the oven to 375 degrees F.
In a small saucepan, simmer the ancho chiles in the vegetable broth for 10 minutes. Turn off the heat and let steep while preparing the gratin.
Rub a casserole or baking pan (about 12 cup) with the olive oil. Arrange the root vegetable slices, starting with a layer of slightly overlapping potatoes, followed by sweet potato, parsnip, .and turnips; repeat the sequence. Season each layer with salt and sprinkle with diced roasted pepper and shredded cheese; reserve about 1/3 cup of shredded cheese.
Remove the anchos from the broth and pour evenly over the casserole. Cover with foil wrap and bake for 1 hour, 15 minutes. Remove the foil, sprinkle with the remaining cheese, and bake for 15 more minutes. Let cool for 15 minutes before serving.
**Thinly sliced vegetables are critical to even and complete cooking. Use a mandoline to slice vegetables quickly and uniformly. Made of stainless steel or plastic, they are usually sold with a variety of blades for thin slicing, julienning, and french-fry cutting. Inexpensive, good-quality plastic mandolines are available at most culinary stores.
Used with permission Excerpted from “Hudson Valley Mediterranean” (pg 170), by Laura Pensiero, Chef/Owner, Gigi Trattoria in Rhinebeck and Gigi Market in Red Hook. Published by William Morrow, an Imprint of HarperCollins Publishers. Copyright © 2009 by Laura Pensiero.
