Name: Ombré Root Vegetable and Gruyère Gratin with Phyllo Rosettes Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: French
Ingredients: 3 tablespoons unsalted butter, plus more for greasing the dish; 1 ½ cups finely chopped shallots (from 4 large shallots); 8 garlic cloves, finely chopped; 2 tablespoons whole black peppercorns; 4 cups half-and-half; 8 fresh or dried bay leaves; 2 tablespoons fresh thyme leaves; ¾ teaspoon grated nutmeg; 1 ½ teaspoons kosher salt (such as Diamond Crystal); 3 large egg yolks; 2 ½ pounds red potatoes (about 6 medium), scrubbed; 2 large beets (about 6 ounces each); 2 large sweet potatoes (about 10 ounces each), peeled, halved lengthwise and sliced into ⅛-inch-thick slices; 2 pounds butternut squash (the neck of 1 squash), peeled, quartered lengthwise and sliced into ⅛-inch-thick slices; 10 ounces Gruyère, grated (about 4 cups); ½ cup plus 2 tablespoons (5 ounces) unsalted butter; 16 phyllo pastry sheets, thawed; Kosher salt and black pepper to season vegetables

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Introduction

Ombré Gratin is a stunning layered vegetable dish that combines vibrant colors and rich flavors. Featuring red potatoes, beets, sweet potatoes, and butternut squash, all baked with cream, cheese, and a buttery phyllo topping, it’s as beautiful as it is delicious.

A square slice of mixed layered vegetable dish sits centered on a white plate, placed on a white marbled surface. The bottom layer is dark red with a moist texture, likely beetroot. Above it are several thin layers that transition from dark orange to bright yellow and pale cream, resembling sliced cooked carrots and potatoes layered evenly. Between these colorful vegetable layers, thin white or light cream sheets are interspersed, possibly layers of thin dough or cheese. The top layer is a thick, fluffy, golden-brown baked crust that looks crisp and slightly flaky, with folds and a soft texture visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons unsalted butter, plus more for greasing the dish
1 ½ cups finely chopped shallots (from 4 large shallots)
8 garlic cloves, finely chopped
2 tablespoons whole black peppercorns
4 cups half-and-half
8 fresh or dried bay leaves
2 tablespoons fresh thyme leaves
¾ teaspoon grated nutmeg
1 ½ teaspoons kosher salt (such as Diamond Crystal)
3 large egg yolks
2 ½ pounds red potatoes (about 6 medium), scrubbed
Kosher salt (such as Diamond Crystal) and black pepper
2 large beets (about 6 ounces each)
10 ounces Gruyère, grated (about 4 cups)
2 large sweet potatoes (about 10 ounces each), peeled, halved lengthwise, and sliced ⅛-inch thick
2 pounds butternut squash (the neck of 1 squash), peeled, quartered lengthwise, and sliced ⅛-inch thick
½ cup plus 2 tablespoons (5 ounces) unsalted butter
16 phyllo pastry sheets, thawed

Instructions

Step 1: Set oven racks in the middle and just below. Preheat the oven to 375 degrees Fahrenheit. Grease a 13-by-9-inch baking dish with butter and set aside.
Step 2: Prepare the cream: Melt butter in a large saucepan over medium-low heat. Add shallots, garlic, and black peppercorns, cooking until shallots soften, about 5 minutes. Stir in half-and-half, bay leaves, thyme, nutmeg, and 1 ½ teaspoons salt. Bring to a simmer over medium-high heat, then reduce to low and cook, whisking occasionally, until slightly thickened, about 20 minutes.
Step 3: Strain the cream through a fine-mesh sieve into a large bowl. Return the cream to the saucepan off heat. Whisk egg yolks in the bowl, then temper by slowly whisking in a few tablespoons of warm cream. Whisk the yolk mixture back into the cream. Reserve and refrigerate 1 cup of cream for serving later. Rinse and dry the bowl.
Step 4: Slice unpeeled red potatoes ⅛-inch thick with a mandoline or sharp knife. Toss potatoes in the bowl with 1 ½ teaspoons salt and ¾ teaspoon pepper, then stir into the cream in the saucepan. Set aside.
Step 5: Peel, trim, and halve the beets. Slice them ⅛-inch thick and toss with ¾ teaspoon salt and ¼ teaspoon pepper in the bowl. Shingle the beets in two even layers in the baking dish, overlapping slightly. Sprinkle evenly with 1 ⅓ cups grated Gruyère. Wipe out the bowl.
Step 6: Season sliced sweet potatoes with 1 teaspoon salt and ¼ teaspoon pepper. Shingle 2 to 3 layers on top of the cheese-covered beets, pressing gently to compress and remove air pockets. Sprinkle with 1 ⅓ cups grated Gruyère.
Step 7: Season butternut squash slices with ¾ teaspoon salt and ¼ teaspoon pepper. Shingle 2 even layers over the sweet potatoes, pressing to compress. Sprinkle with remaining 1 ⅓ cups grated Gruyère.
Step 8: Shingle the red potatoes on top in 2 to 3 layers. Slowly pour the remaining cream mixture evenly over the vegetables. Place the dish on the middle rack, with a sheet pan on the rack below to catch drips. Bake until vegetables begin to soften, about 1 hour.
Step 9: After 40 minutes, prepare the phyllo topping: Melt butter in a small saucepan over medium-low heat. On a clean surface, place one phyllo sheet and brush lightly with melted butter. Stack a second sheet on top. Scrunch this into a 5 ½-inch rosette with folds. Set aside and repeat to make 8 rosettes.
Step 10: After 1 hour of baking, remove gratin and increase oven heat to 400 degrees. Pat surface dry with paper towels to remove any liquid. Arrange the phyllo rosettes on top, fitting as needed, and brush generously with melted butter.
Step 11: Bake until phyllo is crisp and golden and vegetables are tender when tested with a paring knife, about 30 minutes. Let cool for 20 to 30 minutes before slicing to allow liquids to absorb. This prevents slipping while slicing.
Step 12: Reheat reserved cream over medium heat until warmed through, about 2 minutes. Season with salt and pepper to taste.
Step 13: To serve, cut the gratin lengthwise in half, then crosswise into 12 slices. Serve with the warm cream sauce spooned on the side.

Tips & Variations

Using a mandoline ensures evenly thin slices for uniform cooking and a neat layered look.
Tempering the egg yolks prevents scrambling and helps bind the gratin layers beautifully.
You can substitute Gruyère with Comté or a sharp Fontina for a similar melting cheese flavor.
For a vegan option, try coconut cream and a cashew-based cheese substitute, skipping the egg yolks and phyllo topping.

Storage

Store leftover gratin covered in the refrigerator for up to 3 days. Reheat slices gently in a low oven or microwave until warmed through. The phyllo topping is best crisp fresh but can be refreshed in a 350-degree oven for a few minutes.

How to Serve

A thick slice of layered vegetable pie sits on a white plate, placed on a white marbled surface. The bottom layer is a deep red beetroot base, followed by thin, slightly translucent layers of orange and yellow vegetables, likely carrots and squash, interspersed with white creamy filling. The top is covered with a golden-brown, crumpled, and flaky phyllo dough crust with visible folds and a slightly crisp texture. The layers are neatly stacked, showing clear division in colors and textures from bottom to top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the gratin in advance?

Yes, you can assemble the gratin up to the baking step, cover tightly, and refrigerate overnight. Add extra baking time when cooking from cold.

What can I use if I don’t have phyllo sheets?

If you don’t have phyllo, a puff pastry sheet brushed with butter or a simple breadcrumb and butter topping can work as alternatives, though texture will differ.