OMBRÉ GRATIN

Ingredients

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CREAM

• 3 Tablespoons Butter
• 1 1/2 Cup Shallots
  • Finely Chopped
• 8 Cloves Garlic
  • Finely Chopped
• 2 Tablespoons Black Pepper
• 4 Cups Half and Half
• 8 Dried Bay Leaves
• 2 Tablespoons Thyme
• 3/4 Teaspoon Nutmeg
• 1 1/2 Teaspoons Salt
• 3 Large Egg Yolks

FILLING

• 6 Medium Red Potatoes
• 3 Large Beets
• 2 Large Sweet Potatoes
• 1/2 Butternut Squash
• 8 oz. Gruyère
  • Grated
• Herbed Goat Cheese

TOPPING

• 1/2 Cup Butter
  • Melted
• 1 Package Phyllo Pastry Sheets
  • Thawed

Directions

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PREP

1. Remove Phyllo from freezer to let it thaw
2. In a large saucepan, melt the butter over medium-low heat. Then add the shallots, garlic and black pepper and cook, stirring occasionally until the shallots have softened.
3. Stir in half and half, bay leaves, thyme, nutmeg and salt and bring to simmer. Maintain a low simmer and cook for about 20 minutes until it has slightly thickened. Whisk occasionally.
4. Strain the seasoned cream through a fine-mesh sieve into a bowl and then return the cream to the saucepan (no longer on heat)
5. In a small bowl, whisk together the egg yolks. Add a few tablespoons of the cream and whisk together (this warms the yolks and prevents scrambling).
6. Add yolks to the saucepan and whisk to combine.
7. Reserve 1 Cup of Cream for serving.

FILLING

1. Preheat oven to 375 degrees.
2. Using a mandoline, slice the unpeeled red potatoes at 1/8 inch thickness.
3. In a bowl, toss the potatoes with 1 1/2 teaspoon salt and 3/4 teaspoon pepper until evenly seasoned.
4. Add the potatoes to the saucepan with the cream (the warm cream starts to cook the potatoes), coat all the potatoes and set aside.
5. Peel and halve the beets and slice into 1/8 inch thickness.
6. Toss the beets with 3/4 teaspoon salt and 1/4 teaspoon pepper.
7. Grease a 13×9″ pan with butter and then shingle the sliced beets, overlapping slightly for a few layers.
8. Sprinkle with half of the grated cheese.
9. Peel and slice sweet potatoes into 1/8 inch thickness and toss with 1 teaspoon salt and 1/4 teaspoon pepper.
10. Shingle the sweet potatoes on top of the cheese-topped beets in 2/3 layers.
11. Press down on the layers and then sprinkle cheese on top.
12. Peel and slice the squash into 1/8 inch thickness and toss with 3/4 teaspoon salt and 1/4 teaspoon pepper.
13. Shingle the squash in 2/3 layers, press to compress and sprinkle with herbed goat cheese.
14. Shingle the red potatoes in 2/3 layers and slowly pour remaining cream mixture over the sliced veggies.
15. Put in the middle rack of the oven with a large sheet pan on rack below to catch drips.
16. After 30 minutes of cooking, prep the Phyllo Sheets.

ASSEMBLE

1. Melt butter.
2. Separate out 1 sheet of phyllo and brush lightly with melted butter.
3. Scrunch the sheet into a fan shape and then roll into a rosette.
4. Set aside and repeat until you have enough to cover the top of the dish.
5. Increase oven temperature to 400 degrees, cover the top with the phyllo rosettes and brush the tops with melted butter.
6. Bake until phyllo is crisp and golden, approximately 20 minutes.
7. Let the dish cool for 20 minutes before slicing.

Notes:
Definitely need a mandolin slicer to make this process an easy dish.
I halved the recipe and it was plenty for five adults!
Really delicious, but I think I would add a little spice/heat to it next time.