Creamy Salsify Gratin

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READY IN: 1hr 15mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Fill a large bowl with water and add lemon juice or vinegar.
  • Peel the salsify and trim the ends.
  • Transfer the salsify to the acidulated water as you peel it.
  • Slice the salsify 1/4 inch thick (a mandoline or food processor makes this a quick process).
  • Return the salsify immediately to the water to keep it white.
  • Move the oven rack to the upper third of the oven and preheat oven to 400°F.
  • In a large soup pot, melt the butter.
  • Add the flour and cook over moderate heat for 2 minutes, whisking constantly.
  • Add the half-and-half and bring to a boil, whisking constantly.
  • Cook, whisking, for about 3 minutes, or until the half-and-half is slightly thickened.
  • Season with salt, pepper and nutmeg.
  • Drain the salsify and pat it completely dry.
  • Add the salsify to the pot and cook over moderate heat, stirring occasionally to prevent scorching, until tender, 25 to 30 minutes.
  • Pour the salsify mixture into a 9 x 13 inch baking dish and sprinkle with the cheeses.
  • Bake for 20 minutes, until the cheese is melted and the casserole is bubbling.
  • Preheat the broiler and broil the gratin for about 5 minutes, or just until the cheese is golden and crusty.
  • Let the gratin stand for 10 minutes before serving.
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