Chef Hetherington's savory Winter Vegetable Gratin

December 14, 11:31 PMSeattle Food ExaminerTraca Savadogo

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TASTE's Executive Chef Craig Hetherington
 

This delicious winter recipe teases the senses and welcomes warmth. Chef Hetherington uses only vegetables in season to heighten the flavors and textures. He notes, "This is a great side to any holiday dinner or  'pot luck' dish -- just make ahead and warm before serving."


For other recipe ideas see:
Washington Pear & Sparkling Wine Soup Shots
Pan-seared Oysters with Grapefruit Sabayon
Savory Parmesan Cookies
Roast Beet and Pomegranate Soup with Spiced Apple-mint Crema
Saigon Cinnamon-spiced Plum & Blueberry Compote
Cranberry Gin & Tonic



Winter Vegetable Gratin
Makes 12 – 15 Servings


Preheat oven to 425 degrees F.

Sauce:
5 tablespoons butter
4 tablespoons all-purpose flour
1 quart milk
2 teaspoons salt
½ teaspoon freshly grated nutmeg

Roasted Vegetables:
1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons good olive oil
1 ½ teaspoons kosher salt
½ teaspoon ground black pepper
2 tablespoons chopped flat-leafed parsley

Crust:
½ cup butter, melted
1 tablespoon flat leafed parsley, chopped
1 tablespoon fresh thyme, chopped
2 cups bread crumbs
Salt & pepper to taste



To Prepare the Sauce:
Heat the butter in a medium sized saucepan, over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns to a light and golden sandy color, stirring constantly, about 6 to 7 minutes.  Meanwhile, heat the milk in a separate pan until just about to boil.  Add the hot milk to the butter mixture 1 cup at a time, whisking constantly until very smooth.  Bring to a boil.  Cook 10 minutes, stirring constantly, then remove.

To Prepare the Vegetables:
Cut carrots, parsnips, sweet potato and butternut squash in 1 to 1 ¼ inch cubes. The vegetables will shrink while baking, so don’t cut them too small.

Place cut vegetables in a single layer on 2 baking sheets.  Drizzle them with olive oil and sprinkle with salt and pepper.  Toss well.  Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a spatula and set aside to cool.  Lower the oven temperature to 350 degrees F.

To Prepare the Crust and Assembly:
Melt the butter.  Mix in chopped herbs, bread crumbs and cheese.

Layer vegetables and sauce to create at least 3 layers in a greased 9x13x2 inch casserole dish.  Cover the top with bread crumb mixture and bake at 350 degrees F for 45 minutes or until soft bubbles pop at the surface and the crust is golden brown.