This exquisite gratin is courtesy of Hosea Rosenberg, winner of Bravo's "Top Chef" and executive chef at Jax Fish House Boulder.
The Martha Stewart Show, November 2009
- Nonstick cooking spray
- Coarse salt and freshly ground pepper
- 3 cups grated Parmesan cheese
- 1 1/4 pounds sweet potatoes, peeled and cut into 1/8-inch-thick slices
- 1 1/4 pounds yellow beets, peeled and cut into 1/8-inch-thick slices
- 1 1/4 pounds parsnips, peeled and cut into 1/8-inch-thick slices
- 1 1/4 pounds celery root, peeled and cut into 1/8-inch-thick slices
- 1 1/4 pounds Yukon gold potatoes, peeled and cut into 1/8-inch-thick slices
- 2 cups heavy cream
- Preheat oven to 350 degrees.
- Spray a shallow 9-by-13-inch baking dish with nonstick cooking spray. Sprinkle bottom of dish with salt and pepper. Set aside 1 cup cheese. Place a layer of sweet potatoes, in an overlapping fashion, on bottom of baking dish; sprinkle with some of the remaining 2 cups cheese. Top with a layer of yellow beets, overlapping in the same fashion; sprinkle with more of the remaining cheese. Repeat process making a layer of parsnips, followed by celery root, and Yukon gold potatoes, topping each layer evenly with some of the remaining cheese.
- Gently pour cream over vegetables. Cover baking dish with parchment paper-lined aluminum foil; place baking dish on a rimmed baking sheet. Transfer to oven and bake until a knife is easily inserted into gratin. Uncover and sprinkle reserved cheese over top; increase oven temperature to 425 degrees. Return baking dish to oven and continue baking until cheese is browned and bubbly, about 15 minutes more.
- Remove baking dish from oven and let gratin stand 30 minutes before serving.
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