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Ombré Root Vegetable and Gruyère Gratin with Phyllo Rosettes Recipe

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★★★★★

4.8 from 95 reviews

This Ombré Gratin is a visually stunning, layered vegetable casserole featuring red potatoes, beets, sweet potatoes, and butternut squash, all beautifully arranged and baked in a creamy shallot and herb-infused sauce with Gruyère cheese. Topped with crisp, buttery phyllo rosettes, this dish is perfect for a special occasion or elegant dinner, combining delicate textures and rich flavors.

Ingredients

Scale

Cream Base and Seasoning

  • 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

Vegetables

  • 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

Cheese and Garnish

  • 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

Instructions

  1. Preheat and prepare dish: Set two oven racks, one in the middle and one right below it. Preheat the oven to 375°F (190°C). Grease a 13-by-9-inch baking dish generously with butter and set aside.
  2. Make the cream base: In a large saucepan over medium-low heat, melt the butter. Add the finely chopped shallots, garlic, and black peppercorns. Cook, stirring occasionally, until the shallots soften, about 5 minutes. Stir in the half-and-half, bay leaves, thyme leaves, grated nutmeg, and 1 ½ teaspoons kosher salt. Bring to a simmer over medium-high heat, then reduce to maintain a low simmer. Cook, whisking occasionally, until the cream is slightly thickened, about 20 minutes.
  3. Strain and temper yolks: Strain the cream through a fine-mesh sieve into a large bowl, reserving about 3 cups. Return the cream to the saucepan off the heat. In the same bowl, whisk the egg yolks. Gradually whisk in a few tablespoons of the warm cream, one tablespoon at a time, to temper the yolks and prevent scrambling. Whisk the yolk mixture back into the cream. Reserve 1 cup of this cream mixture and refrigerate it for serving. Rinse and dry the bowl.
  4. Prepare red potatoes: Using a mandoline or sharp knife, slice the unpeeled red potatoes crosswise into ⅛-inch-thick slices. Toss the slices in the bowl with 1 ½ teaspoons kosher salt and ¾ teaspoon black pepper to evenly season. Stir the potatoes into the warm cream in the saucepan to start cooking. Set aside.
  5. Prepare beets and layer: Peel, trim, and halve the beets, then slice them ⅛-inch thick. Toss the beet slices with ¾ teaspoon salt and ¼ teaspoon black pepper in the bowl. Shingle the beet slices in two even overlapping layers in the prepared baking dish. Sprinkle evenly with 1 ⅓ cups grated Gruyère. Wipe the bowl clean.
  6. Prepare sweet potatoes and layer: Toss the sweet potato slices in the bowl with 1 teaspoon salt and ¼ teaspoon black pepper. Layer the sweet potatoes over the beet layer in 2 to 3 even overlapping layers. Gently press to eliminate air pockets and compress evenly. Sprinkle with another 1 ⅓ cups grated Gruyère.
  7. Prepare butternut squash and layer: Toss the sliced butternut squash with ¾ teaspoon salt and ¼ teaspoon black pepper in the bowl. Shingle the squash over the sweet potatoes in 2 even layers, press to compress, and sprinkle with remaining 1 ⅓ cups grated Gruyère.
  8. Top with potatoes and add cream: Shingle the remaining red potatoes over the squash in 2 to 3 even layers. Slowly pour the remaining cream mixture evenly over all the layered vegetables. Place the dish on the middle oven rack and set a large sheet pan on the rack below to catch drips. Bake for about 1 hour, until vegetables begin to soften.
  9. Prepare phyllo rosettes: After about 40 minutes of baking, melt the remaining butter in a small saucepan over medium-low heat. On a large clean surface, lay one sheet of phyllo and brush lightly with melted butter, then top with a second sheet. Scrunch the two sheets into a 5 ½-inch rosette with multiple folds. Set aside and repeat with the remaining 14 sheets to create 8 rosettes total.
  10. Add phyllo topping and increase heat: After the vegetables have baked 1 hour, remove the gratin from the oven. Raise the oven temperature to 400°F (200°C). Gently pat the gratin surface dry with a paper towel to remove excess liquid. Arrange the 8 phyllo rosettes evenly on top of the gratin, scrunching as necessary to fit. Brush the phyllo generously with melted butter.
  11. Bake until crisp and golden: Return the gratin to the oven and bake for an additional 30 minutes until the phyllo is crisp, golden, and the vegetables are tender when pierced with a paring knife. Let the gratin cool for 20 to 30 minutes before slicing to allow it to firm up and hold shape.
  12. Reheat reserved cream for serving: While the gratin cools, warm the reserved cream over medium heat for about 2 minutes. Season with salt and pepper to taste.
  13. Serve: Cut the gratin in half lengthwise, then cut crosswise into 12 even slices. Serve with the warm cream sauce spooned on the side.

Notes

  • Use a mandoline for even, thin slices of vegetables, which ensures uniform cooking.
  • Tempering the egg yolks with warm cream prevents curdling and helps the gratin set properly.
  • Allow the gratin to cool after baking to let the liquids be reabsorbed and slices hold together.
  • If fresh thyme is unavailable, dried thyme can be used but reduce quantity slightly as dried herbs are more potent.
  • Handle phyllo sheets gently as they dry out quickly; keep covered with a damp towel while working.
  • Be cautious when baking at higher heat with phyllo to prevent burning; brush generously with butter to aid browning and crispness.

Keywords: Ombré Gratin, layered vegetable gratin, French gratin recipe, potato gratin, beet and squash gratin, creamy vegetable bake, phyllo pastry topping, Gruyère cheese gratin

Find it online: https://kitchenbyclara.com/ombre-root-vegetable-and-gruyere-gratin-with-phyllo-rosettes-recipe/