Root Vegetable Gratin … Hopefully

Ever since I’ve gotten my fun little mandolin slicer I’ve been wanting to make a gratin which is generally just thinly sliced potatoes with cheese or cream, sometimes other things thrown in. I decided to throw a lot more things in. It’s still baking and I have no idea how it’s gonna turn out, but I decided to start writing.

Now I’ve been in a little bit of pain this week and there’s been a lot of talk recently about  anti-inflammatory diets, so I looked it up and it doesn’t include any of the good stuff. No potatoes, no cheese, no mushrooms. So I decided to mostly ignore it cause it didn’t sound like any fun, but I did add carrots, quinoa, olive oil and walnut oil which are anti-inflammatory. So I’m probably like breaking even, so I’m good with it. Anywho this is how I made my gratin.


 

I started with all the most beautiful roots I could find, and readied my mandolin. Potatoes, onions, rainbow carrots and mushrooms.

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Then went to town slicing. Mushrooms didn’t fair as well as the rest of them but still sliced up alright.

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Then the stacking begins.

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*Now in hind site, I would have left out the butter completely. I also added walnut oil at one layer which, added with the oil from the pesto and mozzarella which was just too oily overall. I can still feel it ozing out of my pores. Next time less butter Paula Dean!

I then wrapped it all up and popped it in Curt! At about 350°, then cranked it up to 400° halfway through. Finally I added a little Parm at the very end and uncovered my little gratin. After 30-45 mins of cooking… it was finally ready!

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Now… this was a little off the wall and I was a little concerned it wasn’t gonna turn out too well. But I was pleasantly surprised. It was very edible and quite tasty. But like I said before.. a little greasy.

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It’s not too pretty, but it’s winter and a girls gotta eat.

Happy Creating! ~ M

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