Basic Gratin

Random House

The only thing that makes a casserole a gratin is the crisp, well-browned, broiled topping. You can use buttered bread crumbs, grated cheese, a mixture of the two, or nothing at all over layers of cooked vegetables.

ingredients

1 pound potatoes, turnips, rutabagas, sweet potatoes, or Jerusalem artichokes, peeled and thinly sliced
1 pound leafy greens, cabbage, zucchini, summer squash, fennel, Belgian endive, or cauliflower, rinsed and drained, if necessary, and thinly sliced, or an additional pound of roots and tubers above
4 tablespoons olive oil or unsalted butter
1 large onion, chopped
2 garlic cloves, finely chopped (optional)
2 cups milk, stock, or cooled vegetable cooking liquid
1/4 cup all-purpose flour
Salt and freshly milled black pepper
1 1/4 cups grated Cheddar, Swiss, Muenster, Monterey Jack, or other cheese
1/2 cup fresh bread crumbs or panko (Japanese bread crumbs)

directions

1
Preheat the oven to 375F. Lightly grease a 2-quart gratin or shallow baking dish.
2
Heat 2 tablespoons of the oil in a skillet over medium heat. Saute the onion and garlic, if using, until they start to brown, about 4 minutes.
3
Whisk the milk into the flour in a small bowl. Whisk the milk mixture into the onion mixture and cook, stirring constantly, until the sauce is bubbly and thickened. Add salt and pepper to taste.
4
Layer half of the root vegetables, 1/3 cup sauce, 1/4 cup cheese, half of the tender vegetables, 1/3 cup sauce, and 1/4 cup cheese. Repeat, ending with 1 cup sauce and 1/2 cup cheese. Combine the bread crumbs and the remaining 2 tablespoons oil. If using butter, melt the remaining 2 tablespoons before combining. Sprinkle crumbs over the cheese.
5
Bake for 35 to 40 minutes, until the root vegetables are tender and the top is well browned.