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| Name | 100 Layer Gratin | Cooking | Tasting Table |
| Video Uploader | Video From Tasting Table |
| Upload Date | This Video Uploaded At 16-09-2016 14:57:15 |
| Video Discription | This gratin piles thin slices of parsnips, potatoes, celery root, sweet potatoes and turnips to make a vegetable casserole sure to impress. To get the recipe visit TastingTable.com/100layers. INGREDIENTS 1 tablespoon unsalted butter 1 cup coarsely grated Gruyère cheese 1 cup coarsely grated Comté cheese 1 cup coarsely grated Parmesan cheese 1½ pounds (4 large) parsnips, thinly sliced on a mandoline 1 tablespoon, plus 2½ teaspoons, kosher salt, divided 1½ pounds (1 large) celery root, thinly sliced on a mandoline 1 pound (3 medium) sweet potatoes, thinly sliced on a mandoline 1 pound (2 medium) white turnips, thinly sliced on a mandoline 1½ pounds (3 medium) Yukon Gold potatoes, thinly sliced on a mandoline 3 cups heavy cream 1 tablespoon thyme leaves 2 garlic cloves, finely grated Freshly ground black pepper, to taste 1 cup (4 ounces) coarse sourdough bread crumbs 2 tablespoons roughly chopped parsley, plus more for garnish 2 tablespoons roughly chopped sage, plus more for garnish 1 tablespoon olive oil Pinch red pepper flakes DIRECTIONS 1. Preheat the oven to 400º and grease a 9-by-13-inch baking dish with the butter. In a small bowl, toss the cheeses together and set aside. 2. In the greased baking dish, layer the parsnips in overlapping layers to cover the dish. Season with ½ teaspoon of kosher salt and scatter ½ cup of the cheese mixture over top. Continue this process of layering, seasoning and scattering ½ cup of the cheese mixture with the celery root, sweet potatoes and turnips. Layer the Yukon Gold potatoes last and season with the remaining ½ teaspoon salt. Do not top with any cheese. 3. In a small pan, combine the cream with the remaining 1 tablespoon of salt, the thyme leaves, garlic and black pepper. Bring to a simmer over medium-high heat, then remove from the heat and pour into the dish over the vegetables. Place a piece of parchment directly over the vegetables and bake until the vegetables are tender when pierced with a paring knife, 45 to 50 minutes. 4. Meanwhile, in a small bowl, toss the bread crumbs with the parsley, sage, olive oil and pepper flakes. Remove the baking dish from the oven and discard the parchment. Scatter the remaining 1 cup of grated cheese over the vegetables, followed by the bread crumb mixture. Return to the oven and bake until golden brown, 15 to 20 minutes more. 5. Remove from the oven and let cool for 20 minutes before cutting. Garnish with more parsley and sage, then serve. VISIT us: http://www.tastingtable.com LIKE us on FACEBOOK: https://www.facebook.com/tastingtable FOLLOW our INSTAGRAM: https://instagram.com/tastingtable Tasting Table is for culinary enthusiasts. We eat high and low to bring you discerning dining advice, recipes you can trust and news you can use from the world of food and drink. We're an opinionated gang of always curious, anchovy-loving, order-one-of-everything-for-the-table epicurean obsessives. EATING - DRINKING - COOKING - RESTAURANTS - CHEFS [JQKm71tiZHc] |
| Category | Howto & Style |
| Tags | tasting | table | cook | vegetable recipes | gratin | root vegetable | winter |
