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

      Title: Ombré Gratin - Part Two
 Categories: Vegetables, Dairy, Herbs, Cheese, Pastry
      Yield: 12 servings

           DIRECTIONS CONTINUE

  In the bowl, season the sliced sweet potatoes with 1
  teaspoon salt and 1/4 teaspoon pepper; toss to coat.
  Shingle them on top of the cheese-topped beets in 2 to 3
  even layers, then press them gently to compress the
  vegetables evenly, eliminating any air pockets. Sprinkle
  the sweet potatoes with 1 1/3 cups grated Gruyère.

  In the bowl, season the squash with 3/4 teaspoon salt
  and 1/4 teaspoon pepper; toss to coat. Shingle the
  squash over the cheese-topped sweet potatoes in 2 even
  layers, press to compress the mixture, then sprinkle the
  squash with the remaining 1-1/2 cups grated Gruyère.

  Shingle the potatoes on top in 2 to 3 even layers, then
  slowly pour the remaining cream mixture evenly over the
  sliced vegetables. Set on the middle rack of the oven
  and place a large sheet pan directly underneath on the
  rack below to catch any drips. Bake until the vegetables
  start to soften, about 1 hour.

  AFTER THE VEGETABLES HAVE BAKED FOR ABOUT 40 MINUTES,
  PREPARE THE PHYLLO: In a small saucepan, melt the butter
  over medium-low heat. Working on a large, clean surface,
  set 1 sheet of phyllo down. Brush lightly with melted
  butter then set a second sheet of phyllo on top. Take
  your hands and scrunch the phyllo into a 5 1/2" rosette
  with lots of folds. Push aside, then repeat with
  remaining 14 sheets of phyllo, creating 8 rosettes
  total.

  After the sliced vegetables have cooked for 1 hour,
  remove from the oven. Increase heat to 400 degrees.
  Using a paper towel, gently pat the surface to remove
  any liquid that may have risen to the surface, then
  cover the top with the 8 phyllo rosettes, scrunching
  them as needed to fit. Brush the phyllo generously with
  melted butter.

  Bake until the phyllo is crisp and golden and the
  vegetables are tender and a paring knife slides easily
  through the center, about 30 minutes. Let cool for 20 to
  30 minutes before slicing. (Patience is crucial; if you
  slice this before the liquids are reabsorbed, the gratin
  won't form slices without slipping apart.)

  While the gratin firms up, reheat the reserved cream
  over medium until warmed through, about 2 minutes.
  Season the warm sauce with salt and pepper.

  TO SERVE: cut the gratin in half lengthwise, then cut
  crosswise to form 12 even slices. Pass the sauce at the
  table, to spoon on the side.

  TIP: In order for the vegetables to be tender by the
  time the phyllo is crispy and golden, they must be
  sliced 1/8" thick. A mandoline makes fast work of
  vegetable slicing and creates uniformly thin pieces,
  though you could use a very sharp knife (and an
  abundance of caution) when slicing the dense vegetables.
  Japanese Benriner slicers are restaurant staples, and
  are affordable tools for home cooks, too.

  Recipe by Alexa Weibel

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

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