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Fall Root Gratin

  • Nonstick cooking spray
  • Coarse salt and freshly ground pepper
  • 1 1/4 pounds purple potatoes, peeled and cut into 1/8-inch-thick slices
  • 1 1/4 pounds butternut squash, peeled and cut into 1/8-inch-thick slices
  • 1 1/4 pounds parsnips, peeled and cut into 1/8-inch-thick slices
  • 1 1/4 pounds celery root, peeled and cut into 1/8-inch-thick slices
  • 1 1/4 pounds Yukon gold potatoes, peeled and cut into 1/8-inch-thick slices
  • 1 ¼ cup caramelized onion
  • 1 1/4 cup all purpose flour
  • 2 cups heavy cream

Instructions:

Preheat oven to 350 degrees

Spray a shallow 9-by-13-inch baking dish with nonstick cooking spray. Sprinkle bottom of dish with salt and pepper. Place a layer of purple potatoes, in an overlapping fashion, on bottom of baking dish; sprinkle with 2 Tablespoons of flour, ¼ cup of caramelized onion, salt and pepper. Top with a layer of butternut squash, overlapping in the same fashion; sprinkle with 2 tablespoons of flour, ¼ cup caramelized onion, salt and pepper. Repeat process making a layer of parsnips, followed by celery root, and Yukon gold potatoes, topping each layer evenly the same amount of flour, caramelized onion, salt and pepper

Gently pour cream over vegetables. Cover baking dish with parchment paper-lined aluminum foil; place baking dish on a rimmed baking sheet. Transfer to oven and bake until a knife is easily inserted into gratin. Uncover and increase oven temperature to 425 degrees. Return baking dish to oven and continue baking until the top is browned and bubbly, about 15 minutes more.

NOTE: Place a baking sheet under the dish with the gratin in the event there is a spill over.

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