1 hour ago
Thursday, January 15, 2015
I'm desperate for color.
Any colorful vegetable would help me chase away the winter blahs.
Beets to the rescue!
Though my garden is dead and no local produce to be found, there are still pretty beets for me to buy at my market.
Sweet potatoes are always in season, and they pair beautifully with the colorful beets.
I got this nice idea for a winter vegetable gratin at Edible Louisville (yes, Kentucky!).
I didn't really follow a recipe, but loved the photo and knew I had to try it.
There are no rules to gratins, they are just about the layering, baking and a crunchy topping.
Here's how I made mine:
I used about 6 beets, and 2 sweet potatoes for one 9" dish.
Peel the beets and sweet potatoes. Cut into thin slices.
I layered the slices of sweet potatoes, overlapping them, in a well buttered pie dish, sprinkled with kosher salt & pepper.
Then a layer of thinly sliced beets (red and chioggia), kosher salt & pepper.
I took the liberty of throwing in some fresh sage leaves, rosemary and thyme, that I still have alive in pots in the garage.
Next, a tiny sprinkle of cinnamon and chili powder (like a dash) on each layer of the potatoes.
Keep repeating the layers, until you finish with a last layer of sweet potatoes.
Pour about 1/4 cup of chicken stock (from the box is fine) over and around the vegetables and press down.
Then pour in 1/4 cup of heavy cream. Season w/ more kosher salt & pepper.
Cover tightly with aluminum foil and bake in a 375F oven for 45 minutes.
Remove the foil and sprinkle on some panko breadcrumbs, grated Parmesan and a drizzle of olive oil on top.
Bake uncovered for 15 more minutes (1 hour total), until the top is golden (you can also place under the broiler for 3 minutes).
This was so good!!!!