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

Title: Ombré 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 @ 375ºF/190ºC. Grease a 13" X 9"
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 ¾
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 ?-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? cups grated
Gruyère. Wipe out the bowl to remove any beet juices.

CONTINUED IN PART TWO

By: Alexa Weibel

Yield: 12 servings

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

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