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 @ 375°F/190°C. Grease a 13x9"
  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 3/4
  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 1/8-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 1-1/2 cups grated
  Gruyère. Wipe out the bowl to remove any beet juices.

  CONTINUED IN PART TWO

  Recipe by Alexa Weibel

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

  Uncle Dirty Dave's Archives

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