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La Belle Cuisine - More Side Dish
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...is an act of ingenuity, and faith."
Mirliton and Root
Orleans food is as delicious as the less criminal forms of sin."
~ Mark Twain
Recipe of the Day Categories:
Friday, November 10, 2006
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Mirliton and Root Vegetable Gratin
"I originally served this dish at one of my
annual Christmas dinners for charity, and it was so well received that I've made it often
since. It's a variation on the French classic gratin dauphinois, which I used to make for
Thanksgiving. It fits right into that spot now."
5 cloves garlic
4 mirlitons (chayote), sliced 1/2 inch thick, like half-moons
2 pounds large carrots, peeled, cut on the bias into 1/4-inch-thick
1 rutabagas, peeled and sliced into 1/4-inch-thick half-moons
2 pounds Yukon Gold potatoes, peeled, sliced 1/4-inch-thick
2 1/2 cups shredded Gruyere or Fontina cheese
1/2 cup grated Parmesan cheese
1 pint [2 cups] whipping cream
1 cup bread crumbs
1. Preheat the oven to 400 degrees F.
2. Crush the garlic cloves, and use them to wipe the inside of a
12-by-8-inch glass baking dish. Discard what's left of the garlic.
3. Layer the mirliton, carrot, rutabagas and potato slices like
roofing tiles, overlapping a little, all the way across the bottom of the dish. Shake a
little white pepper over the layer, then cover with a layer of the shredded and grated
cheeses. Repeat the layers until all the vegetables and cheeses are
4. Pour the whipping cream over all the vegetables. Cover with
aluminum foil, and bake in the oven for an hour.
5. Remove the foil. Top the casserole with bread crumbs and return
to the oven. Continue baking until the crust brownsabout 30 minutes.
6. Remove from the oven and allow to rest and cool for at least
fifteen minutes before serving.
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