Roasted Root Vegetable Gratins

Ingredients:

¼ cup olive oil

2 ea medium Spanish onions

2 tbl minced garlic

1/2 cup grated white cheddar cheese

1/4 cup grated parmesan cheese

1/4 cup goat cheese

1/2 teaspoons ground nutmeg

1/2 teaspoons cinnamon

1/2 teaspoons allspice

1 teaspoon black pepper

1 Tbl kosher salt

4 whole eggs

2 cups heavy cream

1 pound russet potatoes,

1 pound garnet yams

1 pound butternut squash

.5 stick butter, melted

2 cups panko bread crumbs

2 teaspoons Spanish paprika

1 bunch finely chopped parsley

Directions

Preheat oven to 350 degrees F. In a large sauté pan over medium-high heat, add olive oil. Sauté sliced onions and garlic until soft and translucent. Remove from heat. Slice washed, scrubbed, seeded and thinly sliced vegetable. Thin with a mandoline and place into cream egg mixture. Add cooled garlic and onions to egg mixture. Toss well. Add nutmeg, cinnamon, allspice and pepper, 3 cheeses and mix well. Add salt and taste mixture. The mixture should be just slightly salty. Add a little more if desired. In a bowl, combine butter, panko bread crumbs, chopped parsley and paprika. Stir well. Place potatoes mixture into a casserole dish, and top with panko crumb mixture. Wrap with foil and bake in the oven for 35 to 45 minutes or until fork tender. Remove foil and cook for 10 minutes uncovered or until crust is golden brown. Let rest for 10 minutes before serving

This will go great with just about any holiday entrée.

Have a safe New Years.

Chef O

Chris P. Olson

Executive Chef

Indian Wells Golf Resort

Tags: california, Food, healthy eating, Indian Wells, indian wells dining, indian wells golf resort, indian wells restaurants, palm springs restaurants, recipes

This entry was posted on Wednesday, December 16th, 2009 at 12:49 pm and is filed under Chef's Corner. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.