We are very happy to welcome Béatrice Peltre back to the column after two and a half years! As always, she has shared the perfect autumn recipe with beautiful colors and rich flavors (and it’s gluten free!). This would be absolutely perfect for Thanksgiving, or even better, reheated until good and crispy at the edges on the day after. If you’re interested in more great recipes by Béa in addition to her blog La Tartine Gourmande, mark your calendars. She’s just finished writing a cookbook with her own recipes, styling and photographs, which will be published next fall! Congrats Béa! — Kristina
About Béatrice: Béatrice Peltre, author of the food blog La Tartine Gourmande, is a French expatriate who works as a freelance food writer, stylist and photographer. She particularly loves to highlight the natural beauty of food and has a strong interest in food and travel stories. Her clients include Boston Magazine, Chronicle Books and Trader Joe’s; she is also a regular contributor to the Boston Globe food section. Béatrice’s work has been featured in many magazines and on French television, and she recently won Saveur’s Best Interest Food Blog award. She currently lives in Boston with her husband and 22-month-old daughter, Lulu.
CLICK HERE for the full recipe after the jump!
Sage-Flavored Gratin Dauphinois with Potato, Sweet Potato and Pink Turnips
Serves 4 to 6 people
- 2 garlic cloves, peeled and halved
- unsalted butter, for the baking dish
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1 twig of thyme
- 1 lb and 9 oz (700 g) Yukon gold potatoes, peeled and sliced finely with a mandolin
- 1 large sweet potato, peeled and sliced finely with a mandolin
- 5 small pink turnips, peeled and sliced finely with a mandolin
- 6 sage leaves, chopped finely
- sea salt and pepper
- pinch of nutmeg
- 1 oz finely grated Comté cheese
1. Rub a 12 x 8.5-inch baking dish with two halves of one garlic clove. Butter the dish generously. Slice the halves of garlic and place them at the bottom of the dish. Set aside.
2. Preheat the oven to 400 F.
3. In a pot, heat the milk and heavy cream with the remaining garlic halves and the thyme. Bring to a simmer and then stop the heat. Cover and let infuse for 30 minutes. Strain, discarding the garlic and thyme, and reheat.
4. Tightly arrange the slices of vegetables at the bottom of the dish, alternating between one layer of potato slices, one layer of sweet potatoes and one layer of turnips. Repeat until you run out of ingredients.
5. Add the sage and then pour the milk/cream batter over the vegetables — the milk should cover the vegetables. Season with salt and pepper and sprinkle with the nutmeg. Top with the grated cheese.
6. Bake the gratin for 50 minutes to 1 hour, or until the top has a nice golden color. Serve warm as a side dish.
Why Béa Chose This Recipe
I chose to prepare a gratin dauphinois because it’s the kind of dish that brings me back to my childhood and French roots, one that I keep reinventing like in this recipe, one that my husband P. and I — and friends when they come around — always fight over for the last piece. Traditionally, a gratin dauphinois would not have cheese and would only use potatoes, but I find the flavors of [the] root vegetables and Comté cheese in the dish completely irresistible. It’s the most delicious, comfy food you can imagine. Elegant when served in small individual ramekins. Casual and unpretentious when baked in a large dish. And always very French, either way!