LATHAM FARMS ROOT VEGETABLE DAUPHINOIS

LATHAM FARMS ROOT VEGETABLE DAUPHINOIS image

Yield 6 people

Number Of Ingredients 11

Previous Next

l lb Yukon gold potatoes, peeled, halved and thinly sliced
1/2 lb fall carrots, peeled and thinly sliced
1/2 lb white turnips, peeled, halved and thinly sliced
1/2 lb sweet onions, peeled, halved and thinly sliced
2 cloves garlic
2 TBS organic unsalted butter
1 teasp kosher salt or to taste
1/2 teasp freshly ground white pepper
1 cup organic milk
2 cups organic heavy cream
Additional 1 TBS butter for shavings

Steps:

Preheat oven to 400. In a shallow 12 inch gratin dish, rub butter over sides and bottom, put garlic cloves through press, rubbing puree and juices over sides and bottom of dish. Place vegetables in lightly seasoned layers, beginning and ending with potatoes. Bring milk and l cup of cream to simmer and pour to just cover vegetables. Dribble the remaining cream over the surface and dot with thin shavings of butter. Place dish on sheet pan and bake for about 50-60 minutes until the liquid has been almost totally absorbed, the potatoes give no resistance to a knife point and the surface is delectably brown.