All News
Gaggenau recipe - Gratin of root vegetables

28 Oct 2022

Gaggenau recipe - Gratin of root vegetables

Gaggenau offers a variety of unique specialised appliances to make any home kitchen exceptional. Gaggenau ovens come in many different options and offer intelligent solutions to help you prepare delicious dishes faster than conventional ovens.

Preparation Time: 30 minutes
Cooking Time: 1 hour 15 minutes + 20 minutes standing time
Makes: 8 – 10 servings
Gaggenau Appliances: EB/BO/BX/BOP Ovens
Heating Mode(s): Convection / Bottom Heat Mode
Temperature(s): 375°F
Required Accessories: Gastronorm Roaster Lid or a 9 x 13” oven-proof / casserole dish + medium saucepan

Cooking Tip: This recipe requires each vegetable to be thinly sliced. A mandoline is the ideal tool for achieving uniform thin slices otherwise, sharpen your knife and take you time with the preparation.

For the gratin:
1 large leek, white part only, thinly sliced and sauteed with a little butter and olive oil
1 long narrow butternut squash, peeled, cut in half lengthwise, seeds removed, each half thinly sliced
1 large sweet potato, peeled and thinly sliced
4 large golden potatoes, peeled and thinly sliced
¾ tsp (3 ml) Kosher salt
½ tsp (2 ml) finely ground black pepper
1 cup (250 ml) chicken stock
2 cups (500 ml) heavy cream
2 cloves garlic, minced
1 tsp (5 ml) dried thyme
1 cup (250 ml) shredded Gruyere cheese +
¼ cup (60 ml) for topping
1 cup (250 ml) shredded Parmesan cheese
2 tbsp (30 ml) unsalted butter

To prepare the gratin:
Place the Large Rack on the second rail from the bottom. Using the left control knob, set the oven to Convection + Bottom Heat mode. Using the right control knob, preheat the oven to 375°F. Combine the cream and stock with garlic and thyme in a medium sized saucepan and heat over moderate heat until bubbles begin to form at the edge of the pan then set aside. Grease the lid of the Gastronorm Roaster or oven-proof casserole with the softened butter. Arrange a layer of butternut squash and sweet potato in the base of the pan, top with ⅓ of the combined cheese and a layer of potato and leeks. Repeat the layering process ending with a final layer of vegetables.

Pour the heated cream and stock mixture over the vegetables and cover with greased foil. Place the pan in the heated oven and cook for 1 hour or until the vegetables are tender when pierced with a knife. Remove the foil and sprinkle the remaining ¼ cup of Parmesan cheese over the vegetables and continue baking for 10 minutes. Remove the pan from the oven and set aside to rest for 15 minutes before serving.

If you are considering a kitchen appliance from Gaggenau, please drop into our showroom in Ballsbridge, Dublin to find out more. Book a design consultation now..