Root vegetable tian

The beautiful layers of color on this dish will distract you and your guests from realizing that this is an elevated version of au gratin. Pro tip: Use a kitchen mandoline to get even slices. Even slices equals even cooking!

Chef Jammir Gray
Compline Restaurant and Wine Bar, Napa

Ingredients

3 tbsp. unsalted butter, room temperature
2 tbsp. minced garlic
2 cups heavy cream
2 medium sweet potatoes, sliced thin (1/16-inch thick)
2 medium celery roots, sliced thin
4 to 5 small purple potatoes, sliced thin
3 to 4 medium Yukon Gold potatoes, sliced thin
2 tbsp. kosher salt
1 tbsp. freshly ground black pepper
1 tsp. nutmeg
2 cups shredded Parmesan

Instructions

Preheat oven to 350 degrees. Line an 8-inch cake pan with parchment paper and grease the inside walls and
bottom of the pan with butter.

Mix garlic with cream. Peel, slice and separate each of the root vegetables. In the prepared pan, place two layers of each vegetable, sprinkling with a pinch of salt and pepper between each layer as well as a tablespoon of the garlic cream mixture. Alternate each cream layer with a layer of nutmeg and Parmesan, making sure to reserve some cream and Parmesan for the final layer on top. While alternating layers, be sure to press down as you go.

Place pan on a sheet tray and cover with parchment paper and aluminum foil. Bake for 40 minutes on the middle rack. After 40 minutes, remove foil and parchment paper and test doneness with a paring knife. The knife should easily cut into the layers. When ready, cook an additional 10 minutes in the oven on broil to brûlée the top. Let rest 10 minutes before serving.

Serves 4 to 6