https://www.copymethat.com/r/Us3gvgE4o/ombre-gratin/
108903830
T5Fa5Gd
Us3gvgE4o
2024-05-19 10:19:08
Ombré Gratin
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Ingredients
- subheading: For the Cream:
- 3 tablespoons unsalted butter, plus more for greasing the dish
- 1½ cups finely chopped shallots (from 4 large shallots)
- 8 garlic cloves, finely chopped
- 2 tablespoons whole black peppercorns
- 4 cups half-and-half
- 8 fresh or dried bay leaves
- 2 tablespoons fresh thyme leaves
- ¾ teaspoon grated nutmeg
- 1½ teaspoons kosher salt (such as Diamond Crystal)
- 3 large egg yolks
- subheading: For the Vegetables:
- 2½ pounds red potatoes (about 6 medium red potatoes), scrubbed
- Kosher salt (such as Diamond Crystal) and black pepper
- 2 large beets (about 6 ounces each)
- 10 ounces Gruyère, grated (about 4 cups)
- 2 large sweet potatoes (about 10 ounces each), peeled, halved lengthwise and sliced into ⅛-inch-thick slices (see Tip)
- 2 pounds butternut squash (the neck of 1 squash), peeled, quartered lengthwise and sliced into ⅛-inch-thick slices (see Tip)
- subheading: For the Phyllo Top:
- ½ cup plus 2 tablespoons/5 ounces unsalted butter
- 16 phyllo pastry sheets, thawed
Steps
Directions at cooking.nytimes.com
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