Root Vegetable Gratin

Trim and peel all of the vegetables with a sharp knife or peeler. Slice them as thinly as possible with a mandolin or very sharp knife. Set aside.

In a small pot, bring 3 cups of heavy cream to a simmer.

In a saucepan, melt the butter over medium-low heat. Add the flour and whisk until they are combined. Cook until the raw flour flavor is gone, but the roux has not taken on any color. With the roux still hot, begin to whisk in a little of the hot cream at a time. Whisk hard to avoid lumps. Gradually whisk all the rest of the cream in and make sure it is nice and smooth. Add the Tellagio and the Comte cheese and stir until smooth. Whisk in the remaining ½ cup of cream to thin (if needed) and remove from heat. Season the sauce with kosher salt and black pepper to taste. Add a pinch of nutmeg. Set aside.

Preheat the oven to 400 degrees (F).

Butter 6 individual serving size ramekins. Spread a little of the Mornay sauce on the bottoms of the 6 ramekins, and then place some of the celery root on top of it. Next spread a little more Mornay sauce and then top with the fingerling potatoes and the turnips. Add a little more Mornay sauce and top with the golden beets. Sprinkle with salt and top with Mornay sauce. Add the rutabaga slices and a little fresh thyme and salt. Top with the yams and a drizzle of truffle oil. Add a thick layer of Mornay sauce to the top of the ramekins. Top with a little more fresh thyme.

Place the ramekins on a baking sheet (so that any sauce that bubbles over will wind up on the sheet pan and not your oven!). Bake the gratin’s for about 30 minutes or until the top is hot and bubbly.

Serve immediately, while still hot. Top with a little more fresh thyme and another tiny drizzle of truffle oil for a fragrant finish.
Enjoy!