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Root Vegetable Gratin with Creamy Carrot Butter

Roberta Reynolds
Think potato gratin but with a whole new personality. With this gratin, we layer buttery Yukon Gold potatoes with sweet potatoes and celery root to create a mosaic of color and variety of earthy flavors. To add a little pizazz to the presentation, we drizzle a rich and creamy carrot butter over the top. Serve this hot out of the oven, or cool down to warm or room temperature over some bitter greens for a change of pace.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 12 servings

Ingredients
  

  • ROOT VEGETABLE GRATIN
  • 2 sweet potatoes
  • 1 celery root
  • 3-4 Yukon Gold potatoes
  • 1 quart half & half
  • Salt and pepper to taste
  • 8 -10 sprigs of fresh thyme
  • 3 cloves of garlic peeled and smashed
  • 1 cup grated Asiago cheese
  • 1 cup grated Provolone
  • CARROT BUTTER
  • 1, 16- ounce bottle of carrot juice
  • 4 carrots peeled and cut into large pieces
  • 1 cube of salted butter

Instructions
 

  • Using a mandolin, food processor, or sharp knife, cut all vegetables into approximately 1/8 inch slices.
  • In a separate bowl, combine Asiago and Provolone cheese together.
  • In a medium sized saucepan, combine half & half, 3 thyme sprigs, and garlic cloves. Bring to a simmer and turn off burner. Allow to steep for at least 15 minutes. Strain out solids and set aside.
  • In a buttered 13x9 inch-baking pan, layer first one layer of potatoes, one layer of sweet potatoes, and one layer of celery root. NOTE: between each layer, sprinkle with salt, pepper, and approximately ¼ cup of the cheese mixture. This recipe should yield two layers of each vegetable.
  • Gently pour reserved half & half over gratin.
  • Top with approximately 2 tablespoons fresh thyme. Sprinkle with remaining cheese and top with 3 whole sprigs of thyme (optional).
  • Place baking dish on a cookie sheet to catch any boil over. Bake in a 375-degree oven for at least ½ hours or until a sharp knife inserted into the middle of the pan shows your vegetables are soft.
  • Let cool for about 20-30 minutes before cutting and serving.
  • In medium saucepan, cook carrots in carrot juice until carrots are tender. Using a blender and immersion blender, puree until mixture is smooth. Stir in butter and continue blending briefly until creamy and satiny.