## Chef John's Root Vegetable Gratin: A Deliciously Flavorful Side Dish
Chef John's Root Vegetable Gratin is not only a delightful side dish but also an impressive addition to any winter meal. This recipe highlights the rich, earthy flavors of root vegetables while adding a touch of creamy comfort with its béchamel sauce. Follow these detailed steps for a mouthwatering gratin that will surely impress your guests.
### Ingredients:
- 2 pounds (900g) of mixed root vegetables such as carrots, parsnips, turnips, and sweet potatoes
- 1 cup all-purpose flour
- 2 cups milk
- 1/2 cup unsalted butter
- 3 cloves garlic, minced
- Salt and pepper to taste
- 4 tablespoons (60g) grated Parmesan cheese
- 2 tablespoons chopped fresh herbs like parsley or thyme (optional)
- Olive oil for greasing the baking dish
### Equipment:
- Large pot
- Medium saucepan
- Baking dish (9x13 inches or similar size)
### Instructions:
#### Step 1: Prepare the Root Vegetables
1. **Wash and Peel**: Begin by washing your root vegetables thoroughly under running water to remove any dirt.
2. **Peel and Chop**: Peel each vegetable with a vegetable peeler, then dice them into bite-sized pieces.
3. **Cooking**: Place the chopped vegetables in a large pot and cover them with cold water. Bring to a boil over medium-high heat, reduce to a simmer, and cook until they are tender but still firm (about 10-15 minutes). Drain well.
#### Step 2: Make the Béchamel Sauce
1. **Melt Butter**: In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat.
2. **Add Flour**: Whisk in 1 cup of all-purpose flour until smooth and cook for about 1 minute to remove any raw flour taste.
3. **Slowly Add Milk**: Gradually pour in 2 cups of milk while continuously whisking to avoid lumps. Cook the sauce, stirring occasionally, until it thickens into a creamy béchamel (about 5-7 minutes).
4. **Season and Blend**: Remove from heat and stir in minced garlic, salt, pepper, and grated Parmesan cheese.
#### Step 3: Assemble the Gratin
1. **Grease Baking Dish**: Lightly grease your baking dish with olive oil to prevent sticking.
2. **Layer Vegetables and Sauce**: In a large mixing bowl, combine the cooked root vegetables with the béchamel sauce. Mix well until all pieces are coated.
3. **Transfer to Baking Dish**: Pour the vegetable mixture into the prepared baking dish, spreading it out evenly.
#### Step 4: Bake
1. **Preheat Oven**: Preheat your oven to 375°F (190°C).
2. **Bake**: Cover the gratin with aluminum foil and bake for 30 minutes.
3. **Top and Broil**: Remove the foil, sprinkle with chopped herbs if using, and broil under high heat for an additional 3-5 minutes until golden brown.
#### Step 5: Serve
1. **Allow to Cool**: Let it cool slightly before serving to avoid burning your mouth.
2. **Enjoy**: Serve warm as a comforting side dish alongside roasted meats or grilled fish.
### Tips:
- Use a mix of root vegetables for added complexity in flavors and textures.
- You can substitute heavy cream if you prefer a richer sauce.
- For an extra boost of flavor, sauté the garlic in olive oil before adding to the béchamel base.
Follow these steps, and you'll be well on your way to creating Chef John’s Root Vegetable Gratin that is sure to become a beloved family recipe. Enjoy your cooking!