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Fall Flavours: Cheesy Root Vegetable Gratin
Ingredients
| Ingredients | Quantities |
|---|---|
| Long sweet potatoes, peeled | 2 |
| Large parsnips, ends trimmed and peeled | 4 |
| Medium beets, peeled | 5 |
| Heavy cream (whole milk or half and half is fine) | 2½ cups |
| Grated parmesan, divided | 1 cup |
| Finely chopped thyme, divided | 1 tbsp |
| Garlic, minced | 1 clove |
| Shredded Gruyère | ½ cup |
| Salt and pepper | To taste |
| Olive oil | 2 tbsp |
| Pat of butter | 1 |
Steps
Fall is here and it's time to lean into your charcoal BBQ! For this recipe I'm using the Big Green Egg. I know some people (including my husband) hate the vegetable part of meals, but I promise this Gratin will turn them around. Between seasonal flavors, cheese, and smokey flavour from your egg smoker, this side dish will elevate any holiday meal.
Before you get started, it's really helpful to have all your tools ready to go. Obviously you're going to need your charcoal BBQ, but I would also recommend collecting a good cast iron skillet, a high quality silicone hot pad, and heat resistant gloves. The Big Green Egg Cast Iron Skillet fits perfectly in a kamado style barbecue and is excellent for this recipe and more! Instead of a long handle used for stoves, this skillet has two easy grip handles built for compact cooking surfaces. You will also want good quality heat resistant gloves to remove the skillet from your barbecue and the Thermoworks Silicone Hotpad to avoid burning your surfaces while the meal cools.
Let's Get Started:
1. Set the EGG for indirect cooking with a convEGGtor at 400°F.
2. Spread the pat of butter and olive oil in the cast iron skillet. Slice sweet potatoes, parsnips, and beets into thin rounds, using a mandolin, slicing blade or a food processor; transfer each vegetable to its own bowl.
3. Pour 2/3 cup of cream over each bowl of vegetables and top each with 2 tablespoons of parmesan and 1 teaspoon of thyme. Season each bowl generously with salt and pepper and toss until all slices are well coated.
4. Pour remaining cream into a small bowl with the minced garlic and 2 tablespoons of the parmesan and mix well. Pour into the bottom of the prepared skillet.
5. Take a stack of sweet potatoes and line the inner edge of the skillet tightly, overlapping slices until a complete circle is formed. Continue with the other vegetables, alternating by color, to create the floral pattern.
6. Season the top of the gratin with salt and pepper and remaining parmesan cheese. Cover with foil and bake for 25-30 minutes, or until vegetables are soft and knife inserts easily.
7. Remove from the Green EGG BBQ, top with Gruyere and put the skillet back onto the EGG until the top is golden brown and bubbly. Finish with a sprinkle of fresh thyme.
Happy Grilling and remember, you got this!
Written by: Phylicia Burd
Recipe source: Big Green Egg