MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Ombré Gratin - Part Two
Categories: Vegetables, Dairy, Herbs, Cheese, Pastry
Yield: 12 servings
DIRECTIONS CONTINUE
In the bowl, season the sliced sweet potatoes with 1
teaspoon salt and 1/4 teaspoon pepper; toss to coat.
Shingle them on top of the cheese-topped beets in 2 to 3
even layers, then press them gently to compress the
vegetables evenly, eliminating any air pockets. Sprinkle
the sweet potatoes with 1 1/3 cups grated Gruyère.
In the bowl, season the squash with 3/4 teaspoon salt
and 1/4 teaspoon pepper; toss to coat. Shingle the
squash over the cheese-topped sweet potatoes in 2 even
layers, press to compress the mixture, then sprinkle the
squash with the remaining 1-1/2 cups grated Gruyère.
Shingle the potatoes on top in 2 to 3 even layers, then
slowly pour the remaining cream mixture evenly over the
sliced vegetables. Set on the middle rack of the oven
and place a large sheet pan directly underneath on the
rack below to catch any drips. Bake until the vegetables
start to soften, about 1 hour.
AFTER THE VEGETABLES HAVE BAKED FOR ABOUT 40 MINUTES,
PREPARE THE PHYLLO: In a small saucepan, melt the butter
over medium-low heat. Working on a large, clean surface,
set 1 sheet of phyllo down. Brush lightly with melted
butter then set a second sheet of phyllo on top. Take
your hands and scrunch the phyllo into a 5 1/2" rosette
with lots of folds. Push aside, then repeat with
remaining 14 sheets of phyllo, creating 8 rosettes
total.
After the sliced vegetables have cooked for 1 hour,
remove from the oven. Increase heat to 400 degrees.
Using a paper towel, gently pat the surface to remove
any liquid that may have risen to the surface, then
cover the top with the 8 phyllo rosettes, scrunching
them as needed to fit. Brush the phyllo generously with
melted butter.
Bake until the phyllo is crisp and golden and the
vegetables are tender and a paring knife slides easily
through the center, about 30 minutes. Let cool for 20 to
30 minutes before slicing. (Patience is crucial; if you
slice this before the liquids are reabsorbed, the gratin
won't form slices without slipping apart.)
While the gratin firms up, reheat the reserved cream
over medium until warmed through, about 2 minutes.
Season the warm sauce with salt and pepper.
TO SERVE: cut the gratin in half lengthwise, then cut
crosswise to form 12 even slices. Pass the sauce at the
table, to spoon on the side.
TIP: In order for the vegetables to be tender by the
time the phyllo is crispy and golden, they must be
sliced 1/8" thick. A mandoline makes fast work of
vegetable slicing and creates uniformly thin pieces,
though you could use a very sharp knife (and an
abundance of caution) when slicing the dense vegetables.
Japanese Benriner slicers are restaurant staples, and
are affordable tools for home cooks, too.
Recipe by Alexa Weibel
RECIPE FROM:
https://cooking.nytimes.com
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