Sunday, December 14, 2008

Gratin: Potatoes, Butternut Squash, And Sweet Potatoes With Leeks & Fennel


Gratin is a wonderful and absolutely delicious make-ahead dish perfect for pot-lucks and parties. The vegetables are layered like a lasagna with the fragrant leeks and fennel and some cheese strewn between each layer. It is even better reheated the next day; so do make some extra :). I love to make this particular combination of autumn veggies for our Thanksgiving or Holiday dinner. The hot gratin is lovely served over the greens - which wilt and add another dimension to the taste sensation. It can star as a great starter too. 

8 - 10 servings

Ingredients:

1 large Potato
1 large Zucchini
1 large Sweet potato or Yam
1 small Butternut Squash

Filling:

3 large Leeks
2 medium bulbs Fresh Fennel
2 cloves regular or 1 clove Elephant Garlic
2 Tbsp Each chopped fresh Parsley, Marjoram, and Thyme (+ extra for garnish)
1/2 tsp Salt
Freshly ground Black Pepper
2 oz. Vegetarian Provolone, Fontina, or Mozzarella Cheese
2 oz. grated Vegetarian Parmesan Cheese

Steeped Milk:

2 cups any type Milk
5 sprigs Italian Parsley, Thyme, and Marjoram
1 Tbsp Crushed Fennel Seeds
1/2 tsp Whole Black Pepper
1/4 tsp Salt
a few gratings of Nutmeg (about 1/8 tsp)

Arugula or spinach leaves to serve (Optional)

Method:

Wash all the veggies and drain well.

Trim root ends and the dark green tops off the leeks. Cut into halves lengthwise and wash well including between the layers where sand and soil tend to hide. Drain well and slice thinly.

Trim off root end and any discolored parts from the fennel bulbs and quarter them; slice thinly.

Heat the olive oil in a wide skillet and add the leeks with a pinch of salt. Cook for about 5 minutes stirring often.

Add the fennel, garlic, the rest of the salt and lots of freshly ground pepper and cook for about 5 more minutes.

Remove from heat and cool; stir in the chopped herbs.

While the leek mixture is cooling combine the milk, herb sprigs, whole black pepper, and crushed fennel seeds.

Warm the milk until very hot; steep for 10 minutes on low heat. Strain and discard the herbs and season with the salt and nutmeg.

Thinly slice the potatoes, zucchini, butternut squash, and the sweet potatoes and keep them separated.

Shred the cheeses and combine.

Assembly:

Preheat oven to 375 degrees F.

Coat a 9 by 13 inch baking pan with cooking spray, oil, or butter.

Layer # 1. Place the potato slices in an overlapping layer to cover the bottom of the baking pan. Sprinkle with salt and a generous amount of freshly ground pepper. Sprinkle with a third of the leek-fennel mixture and a quarter of the cheeses.

Layer # 2. Repeat layering with sweet potato slices; sprinkle the top with salt and a generous amount of fresh ground pepper. Sprinkle with a third of the leek-fennel mixture and a quarter of the cheeses.

Layer # 3. Layer the zucchini slices; sprinkle the top with salt and a generous amount of fresh ground pepper. Sprinkle with the last third of the leek-fennel mixture and a quarter of the cheeses.

Layer # 4. Make an overlapping layer of the butternut squash to completely cover.

Pour the hot steeped milk over the veggie layers carefully.

Cover and bake for 1 hour or until veggies are tender.

Sprinkle the last quarter of the cheese on top and bake uncovered for 15 more minutes or until the cheese melts and turns golden.

Remove from the oven and let rest for 15 minutes.

Sprinkle with chopped fresh herbs.

Cut into pieces and lift each piece with a spatula so that each serving includes all the layers intact.

Serve hot as is or over the greens.

Enjoy!!

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