Here is a safe, easy and delicious side dish for all you who are procrastinators (like me) during the holidays.
Don’t be daunted by the ingredients- it’s actually pretty simple to make.
Chef Ryan’s Veggie Cheesy Gratin
1/2 cup diced parsley root
1 cup diced parsnips
1 cup diced Yukon potato
1 cup cooked and shelled chestnuts
1 cup diced honey crips apples
1 cup diced butternut squash
Par cook all vegetables in a large pot of salted water separately
squash will cook fast. This is the hardest part if the recipe. After the vegetables are cooked is smooth sailing.
Keep warm until needed.
4 TBSP Flour
4 Cups Milk
2 cups clothbound Chedder Cheese or any strong chedder cheese
Salt fresh cracked pepper
1/2 teaspoon nutmeg
Melt the butter when hot and bubbly add the flour and make a roux.
Cook the flour butter mixture until is if fully incorporated and
starts to brown. Slowly whisk in the the milk, trying not to make an lumps.
back to a boil. Season with slat and pepper to taste and add nutmeg.
Reserve until needed.
2 1/2 TBSP chopped fresh sage
1 TBSP rosemary chopped
2 TBSP chopped thyme
1 cup Chestnuts diced
1 cup or more Panko bread crumbs
1/2 cup diced bacon rendered (optional)
In a large mixing bowl mix all the root vegetable together. Add 3 cups
of the cheese sauce the herbs , nuts and bacon. Mix well and season with salt and black pepper. Add more sauce if you want it to be creamier.
top in a even layer. Place in a broiler on med heat and let brown.
By this time it can be served if its hot. If its not – place in
a 350 oven for 20 min until bubbly and hot in the center.