MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Ombre Gratin - Part One
Categories: Vegetables, Dairy, Herbs, Cheese, Pastry
     Yield: 12 servings

MMMMM---------------------------CREAM--------------------------------
     3 tb Unsalted butter; more for
          - greasing the dish
 1 1/2 c  Fine chopped shallots
     8 cl Garlic; fine chopped
     2 tb Whole black peppercorns
     4 c  Half & half
     8    Fresh or dried bay leaves
     2 tb Fresh thyme leaves
   3/4 ts Grated nutmeg
 1 1/2 ts Kosher salt
     3 lg Egg yolks

MMMMM-------------------------VEGETABLES------------------------------
 2 1/2 lb Red potatoes; scrubbed
          Salt & black pepper
     2 lg (6 oz ea) beets
    10 oz Gruyere; grated
     2 lg (10 oz ea) sweet potatoes;
          - peeled, halved lengthwise,
          - sliced in 1/8" slices
     2 lb Butternut squash; peeled,
          - quartered longway, sliced
          - in 1/8" slices

MMMMM-------------------------PHYLLO TOP------------------------------
   1/2 c  + 2 tb unsalted butter
    16    Phyllo pastry sheets;
          - thawed

 Set a rack in the middle of the oven and another right
 below it. Set the oven @ 375 F/190 C. Grease a 13x9"
 baking dish with butter; set aside.

 PREPARE THE CREAM: In a large saucepan, melt the butter
 over medium-low. Add the shallots, garlic and black
 peppercorns and cook, stirring occasionally, until
 shallots are softened, about 5 minutes. Stir in the half
 & half, bay leaves, thyme, nutmeg and 1 1/2 ts salt and
 bring to a simmer over medium-high. Reduce the heat to
 maintain a low simmer and cook, whisking occasionally,
 until slightly thickened, about 20 minutes.

 Strain the seasoned cream through a fine mesh-sieve into
 a large bowl. (You should have about 3 cups.) Return the
 cream to the saucepan off the heat. In the same bowl,
 whisk the egg yolks, then whisk in a few tablespoons of
 the warm cream, 1 tablespoon at a time, to temper the
 yolks. (Tempering prevents the cold yolks from
 scrambling when combined with the warm cream. The yolks
 will help your filling hold together.) Whisk the egg
 yolk mixture into the cream. Reserve and refrigerate 1
 cup cream for serving. Rinse and dry the bowl.

 Using a mandoline (or very sharp knife), slice the
 unpeeled red potatoes crosswise 1/8" thick. In the bowl,
 toss the potatoes with 1 1/2 teaspoons salt and 3/4
 teaspoon pepper until evenly seasoned, then stir the
 potatoes into the cream in the saucepan. (The warmth of
 the cream will help the potatoes start to cook.) Set
 aside.

 Peel, trim and halve the beets, then slice them 1/8-inch
 thick using a mandoline (or very sharp knife; see Tip).
 Add the beets to the bowl and toss with 3/4 teaspoon
 salt and 1/4 teaspoon pepper. Shingle the sliced beets
 in the baking dish, overlapping slightly, in two even
 layers, then sprinkle them evenly with 1-1/2 cups grated
 Gruyere. Wipe out the bowl to remove any beet juices.

 CONTINUED IN PART TWO

 Recipe by Alexa Weibel

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM