I have a crush on a local chef. Victoria from the Pinon Market in Salt Lake City is a genius when it comes to healthy, seasonal recipes. She came up with this delicious root vegetable gratin recipe this weekend as we created several healthy Thanksgiving Side Dishes at Sunday’s SLCmixer. All of her recipes from that evening were amazingly delicious, using seasonal vegetables, and healthy substitutes, but this one was a favorite.
If you haven’t been to the Pinon Market and you live in Salt Lake, you must check it out. They have a delicious brunch, as well as lunch and healthy dinners to go. Victoria has been serving her community delicious food for over 15 years now. You can read more about her restaurant and our SLCmixer with Pinon Market on SLCfoodie blog.
As for the root vegetable gratin, the recipe is actually quite simple and the beauty of it is, you can use whatever root vegetables you have on hand. If you don’t have celery root or maybe your just a little uncomfortable with the large gnarly brown root, try the pretty purple and white root vegetable- rutabaga. Both are not often used but have similar texture and flavor and may be used interchangeably. Rutabagas are slightly more sweet, while celery root taste similar to celery but more mellow. Either way, this layered root vegetable dish was a crowd pleaser for our event and I’m sure it will be for Thanksgiving as well.
A healthier version of potato au gratin using root vegetables.
- 2 Sweet Potatoes, peeled and sliced 1/4” thick
- 2 Russet Potatoes, peeled and sliced 1/4” thick
- 1 Rutabaga or Celery Root, peeled and sliced 1/4 “ thick
- 1/2 cup all-purpose flour
- 1 1/4 cup Parmesan Cheese, divided
- 2 cups half and half
- 1 Thai Chili. minced, or 2 teaspoons Red Chile flakes
- Salt and Freshly Ground Pepper
- 3 garlic cloves
- 1 cup scallions, chopped
Preheat oven to 375.
In a small sauce pot combine the half and half, scallions, garlic, chilies and bring to a simmer. Add salt and half of the parmesan.Set aside.
Layer sweet potatoes in a baking dish coated with pan spray. Sprinkle with 1T flour. Pour some of the ½ and ½ mixture over the potatoes. Add a layer of russet potatoes, flour and some more cream. Continue layering until all of the potatoes, rutabaga, flour and ½ and ½ have been used. Top vegetables with remaining grated parmesan.
Cover pan with aluminum foil and bake in over for 50-60 minutes. Remove foil for the last 10 minutes of cooking. Remove from oven and serve.