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Vegetable Gratin

July 21, 2009

As a member of a CSA, I regularly receive odd combinations of vegetables–and in quantities too small to make conventional recipes for specific vegetables.

So, tonight I tried this recipe that called for three pounds of root vegetables. I included kohlrabi and fennel with the roots (turnips and potatoes). If I would have had some, I may have included radishes, beets, parsnips, or maybe winter squash.

My combination was delightful, however. All three of us had seconds–and the addition of one fennel bulb was not overpowering.

3 pounds assorted root (or other!) vegetables, peeled (if necessary) and cut into 1/8 inch slices

3 T. oil or butter

1 C. thinly sliced onions, shallots, or scallions

1 1/3 C. milk, divided

3 T. flour

1 1/2 C. cheese (Gruyere, cheddar, or whatever you like)

1 T. chopped fresh thyme or 1 t. dried thyme

1/2 t. salt

1 C. breadcrumbs

Preheat oven to 400. Grease or oil a 9/13 baking dish.

Bring a large pot of water to a boil. Cook vegetables in water until barely tender, about 5 minutes.

Heat 2 T. of the oil or butter in a saucepan. Add shallots or onions and cook until light brown, 3-4 minutes. Add 1 C. milk and bring to a simmer. Combine flour and the remaining 1/3 C. milk in a small bowl to make a smooth paste; stir into the hot milk and cook, whisking constantly, until the sauce bubbles and thickens, 1-2 minutes. Remove from heat. Stir in 3/4 C. cheese, thyme, salt and pepper.

Combine the breadcrumbs, 3/4 C. cheese, and 1 T. oil in a bowl.

Layer the vegetable slives in the prepared baking dish. Pour the cheese sauce over the top and top with the breadcrumb mixture. Bake the gratin until bubbling and golden, 30-50 minutes. Let cool for 10 minutes before serving.

One Comment leave one →
  1. Kristen Moore permalink
    July 22, 2009 2:04 pm

    Thanks Joy for this recipe! We joined a CSA this year as well, so this recipe is right up my alley.
    Great blog! I am a reader!

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