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Autumn vegetable gratin
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Excite taste buds with a flavorsome vegetable gratin topped with crispy breadcrumbs.
Ingredients:
  • 2 large (about 320g) parsnips
  • 250g orange sweet potato (kumara)
  • 2 small leeks, white section only
  • 30g (1 1/2 tbsp) butter, melted
  • 2 garlic cloves, chopped
  • 1/2 tsp dried thyme
  • 0.60 gm salt
  • 1/4 tsp ground white pepper
  • 20g (1 tbsp) butter, extra
  • 25g (1/2 cup) fresh breadcrumbs
  • 1/4 tsp dried thyme, extra
  • Extra salt & ground white pepper, to taste
  • Melted butter, for greasing
  • 1000mls (4 cups) milk
  • 2 bay leaves (see note)
  • 2 thick slices unpeeled brown onion
  • 60g (3 tbsp) butter
  • 100.00 ml plain flour
  • 1.20 gm salt
  • 1/2 tsp ground white pepper (see note)
  • Pinch ground nutmeg
Instructions:
  • Preheat oven to 200°C for the perfect cooking temperature.
  • Peel and chop the parsnips and sweet potato into 6cm lengths and then into 1.5cm-thick sticks. Slice the leeks in half lengthwise and cut into 6cm lengths. Thoroughly wash and drain the leeks.
  • Combine parsnips, sweet potato, leeks, butter, garlic, thyme, salt, and pepper in a large bowl. Transfer the mixture to a 5.5cm deep, 20cm round (base measurement), 1.5-litre (6-cup) ovenproof dish, arranging the vegetables snugly. Place the dish on a baking tray, cover with a lid or foil, and roast in a preheated oven for 30 minutes.
  • To make the bechamel sauce, fold the bay leaf along the center vein to release its natural oils and aroma. Use a medium 3.5-liter (14-cup), 20cm diameter saucepan for even and quick heating of the milk.
  • In a medium saucepan over medium heat, combine milk, bay leaf, and onion. Bring to a boil, watching for tiny bubbles around the edges. Let cool for 5 minutes to enhance flavors and prevent lumps. Strain mixture into a heat-resistant jug, discarding bay leaf and onion.
  • In a clean saucepan over medium heat, melt the butter until foaming. Add all the flour at once and stir constantly for 1 minute until the roux comes together and bubbles without browning.
  • Remove the saucepan from the heat and place it on a damp tea towel to stabilize. Add half of the warm infused milk while whisking constantly until smooth. Gradually incorporate the remaining milk, ensuring a lump-free mixture. For an alternative to a whisk, use a wooden spoon and add 1/3 cup of milk at a time until half is added, then proceed as instructed.
  • Heat the saucepan over medium heat and stir constantly until the sauce thickens and comes to a boil. Keep stirring to ensure a smooth consistency. Once boiling, reduce heat to low and simmer uncovered for 3 minutes, stirring occasionally. Remove from heat, let bubbles subside, then season with salt, pepper, and nutmeg for a fresh aroma.
  • Cover the sauce directly with the prepared sauce lid and allow it to sit at room temperature.
  • In a small frying pan or saucepan over medium heat, melt additional butter until foamy. Add breadcrumbs and stir constantly with a wooden spoon until beginning to turn golden. Mix in more thyme and season with extra salt and pepper.
  • Take out the vegetables from the oven and drizzle the bechamel sauce evenly on top. Sprinkle with the breadcrumb mixture and bake for another 15-20 minutes until the veggies are tender, the topping is golden brown, and the edges are bubbling. Serve hot.

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