I decided to use whatever winter veggies were sleeping in my fridge, and ended up using potatoes, butternut squash, parsnips and turnips.
This recipe is dead simple. No pun intended ;)
INGREDIENTS (about 10 servings as side dish, 6 servings as vegetarian entree):
- 1 large butternut squash
- 1 huge turnip (same size as a rutabaga)
- 1 medium yukon gold potato
- 1 medium parsnip
- 1 small carton of whipping cream (I would normally use heavy cream, but that's all there was left at the supermarket today)
- a splash of milk
- about 2 cups grated Gruyere cheese (it really does make a difference to use this nutty-flavored delicious cheese in stead of cheddar or mozzarella. If you can, splurge! -it's not that expensive-)
- grated nutmeg (fresh is better, but already ground is fine too)
- salt, pepper
- preheat the oven at 350F (~175C).
- wash, peel and quarter all veggies.
- using a mandolin, cut the vegetables in thin slices (~2mm thick).
Be very careful with the mandolin and protect your fingers with the guard. I promise that this is really the ONLY way to go with a mandlin. I recently discovered what it feels like to be a veggie going through that blade, and I do not recommend it... Lost the fingerprint and sensitivity on my right ring finger :(
- Put the vegetables in a thin layer on the bottom of a dish. Add salt, pepper, a little bit of nutmeg and some cheese.
Add another layer of veggies, salt, pepper and cheese. No nutmeg on that second layer. Then repeat layers only adding nutmeg every other layer (I find that if I add nutmeg on every layer, it becomes overpowering). Finish with a nice layer of grated cheese on top.
- Pour the cream and milk on top of the veggies.
- Bake in the oven for 60 minutes, or until the vegetables are tender.