RECIPE

Root Vegetable Gratin with Sharp Cheddar and Cider Cream

Recipe Created For L’Étoile Collection Braiser

Main Course

Vegetables

Cook Time

Under 2 hours

Serving Size

6-8

Cook Mode

INGREDIENTS

For the vegetable rosette

4 red beets, cooked until firm and thinly sliced
2 medium-sized sweet potatoes
5 to 6 Yukon Gold potatoes
3 firm red apples (Cortland variety; leave the skin on for the red outline)
2 Tbsp. olive oil
Fleur de sel and ground pepper

For the cider cream

2 cups 35% cream
1 cup dry apple cider (or vegetable broth)
2 cloves garlic, very finely chopped
1 Tbsp. Dijon mustard
Salt and pepper, to taste

For the topping

1½ cups strong cheddar cheese, grated
5 to 6 large sprigs fresh thyme

INGREDIENTS

For the vegetable rosette

4 red beets, cooked until firm and thinly sliced
2 medium-sized sweet potatoes
5 to 6 Yukon Gold potatoes
3 firm red apples (Cortland variety; leave the skin on for the red outline)
2 Tbsp. olive oil
Fleur de sel and ground pepper

For the cider cream

2 cups 35% cream
1 cup dry apple cider (or vegetable broth)
2 cloves garlic, very finely chopped
1 Tbsp. Dijon mustard
Salt and pepper, to taste

For the topping

1½ cups strong cheddar cheese, grated
5 to 6 large sprigs fresh thyme

INSTRUCTIONS

Preheat oven to 190°C / 375°F and place rack in centre position.

Thinly slice all the vegetables and apples with a mandoline to the same thickness (about 2 to 3 mm).

Generously butter the bottom and sides of the L’Étoile Collection 3.5 L Braiser.

Choose a mixed handful of vegetables, making sure to alternate the colours: Yellow beet - Yukon Gold - Sweet potato - Red apple - Red beet

Arrange these stacks of slices in a straight line, beginning by going all around the outer edge of the Braiser. Press them as tightly together as possible and continue toward the centre, creating a continuous spiral. The vegetables may extend slightly beyond the edge.

In a large L’Étoile Collection Multi Bowl, whisk together the 35% cream, apple cider, garlic, and Dijon mustard. Season generously with salt and pepper.

Gently pour the sauce into the corners and down the sides of the dish so as not to disturb the swirl.

Using a pastry brush, brush the tops of the vegetables with olive oil.

Place the lid on the Braiser and bake in the oven for 45 minutes.

Remove the lid. Sprinkle cheese only around the outer edge and very lightly in the centre, leaving large sections of the root vegetables completely uncovered.

Return to the oven, uncovered, for 20 minutes. Finish cooking under the broiler for 2 to 3 minutes before serving.

Pro tip: If the fruit on top starts browning too quickly, cover the dish with a sheet of aluminum foil halfway through baking.