Hal Holden-Bache's Root Vegetable Dauphinois

March 20, 2017

This classic custardy gratin of vegetables is super versatile. You can use all potatoes, or your choice of sweet, white and turnips, any kind of cheese and the caramelized onions or not. But this version by Chef Hal Holden-bache of Lockeland Table is hard to beat. Hal uses a mandolin to thinly slice the vegetables.

Ingredients

2onions, thinly sliced

2 tablespoonsbutter

2 tablespoonsbutter, melted

3eggs

1 1/2 cupsheavy cream

1 1/2 cups (6 ounces)grated gruyere cheese

2 teaspoonssalt

1 teaspoonblack pepper

2 teaspoonsfresh thyme

5 ouncessweet potatoes or butternut squash, peeled and sliced

5 ounceswhite potatoes, peeled and sliced

5 ouncesturnips, peeled and sliced

braised turnip greens

Preparation

Saute onions in butter until browned and caramelized, about 30 minutes.

Preheat oven to 350F.

Rub baking dish with garlic. Place melted butter in shallow gratin or baking dish. Combine eggs, cheese, cream, salt, pepper and thyme; whisk well.

Combine the potatoes and turnip slices. Layer one third sliced vegetables, one third caramelized onions, and one third greens in prepared dish. Pour one third custard over, repeat layering vegetables, onions, greens and cream mixture.

Cover with foil and bake 1 hour or until potatoes are soft or tender when pierced with a knife. Remove foil and bake for 10 more minutes until bubbly and golden.