Root Vegetable Chipotle Cheddar Gratin
| Serves | 8 |
|---|---|
| Ingredients | Vegetables |
| Day Part | Dinner |
| Menu Part | Side Dish |
| Cuisine Type | American |
Chef Brandt Evans
Pura Vida
Cleveland, Ohio
This hearty side—which could also stand in for a vegetarian main dish after swapping the chicken stock for veggie broth—has flavor and texture to spare. Be sure to use a spicy cheese to balance the sweetness of the root vegetables.
Ingredients
1 large butternut squash (about 2 1/2 lb.) peeled, halved and seeded
2 large sweet potatoes (about 3/4 lb. each), peeled
1 medium rutabaga (about 2 lb.), peeled and halved
2 cups (8 oz.) cranberry-chipotle cheddar cheese (or chipotle cheddar or chipotle Jack), shredded
Salt and pepper, to taste
1/2 cup chicken stock
1/4 cup heavy cream
3/4 cup panko bread crumbs
1 1/2 tbsp. extra-virgin olive oil
Steps
1. Preheat oven to 375 F.
2. Using a mandoline, slice squash and potatoes lengthwise 1/8-inch thick. Slice rutabaga crosswise 1/8-inch thick.
3. Spray 9-by-13-inch baking dish with cooking spray. Arrange half the potatoes in dish, overlapping slightly. Cover with half the cheese. Season with salt and pepper. Top with half the rutabaga and squash, seasoning each layer with salt and pepper.
4. Repeat layering; pour broth over layers.
5. Cover tightly with foil. Bake 1 hour, or until vegetables are almost tender when pierced. Remove foil and pour cream over gratin.
6. Bake 30 minutes longer, uncovered, until liquid has thickened.
7. Preheat broiler. Mix panko and olive oil; season with salt and pepper. Sprinkle over gratin.
8. Broil 3 inches from heat for 2 minutes, or until golden, rotating for even browning. Remove and let stand 10 minutes before serving.
Photo courtesy of Wisconsin Milk Marketing Board