Name: Gratin of Mixed Roots (Gratin de Racines Mélangées)
Yield: 6 servings
Cuisine: French
Ingredients: Salt; 2 very large carrots, sliced and blanched; 2 cups broth or stock; 2 cloves garlic, finely chopped; 2 potatoes, peeled and sliced; 3 large purple-topped turnips, sliced and blanched; Pepper from the mill; 1½ cups grated Beaufort or Gruyère cheese; 4 tablespoons butter; 2 leeks, white part only

Preparation info

6
servings

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

An idea from the very nice small restaurant Le Grand Alexandre in Annecy revised my way of making this dish.

Ingredients

2 leeks, white part only
4 tablespoons butter
2 potatoes, peeled and sliced

Method

Slice the leeks very thin and sauté them in 2 tablespoons of the butter until translucent; mix the leeks into the potato slices.

Butter a 1½-quart baking dish with the remaining butter, add half the potatoes and leeks, and season well. Add the carrots and turnips mixed and season well again; top with the remaining potatoes and leeks and season with garlic, salt, and pepper. Add just eno