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Vegetable Gratin with Blue Cheese Sauce
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Prep Time:
40 minutes
Total Time:
85 minutes
Indulgent cream sauce with blue cheese coats sliced parsnips, carrots, and fennel. Topped with pecans, baked to golden perfection – a sophisticated holiday side dish.
Ingredients:
  • For the gratin:
  • 1 1/2 pounds parsnips, scrubbed and peeled
  • 1 pound carrots
  • 1 fennel bulb (about 8 ounces), trimmed
  • 2 tablespoons unsalted butter, plus more for greasing
  • 1/2 cup shallots, thinly sliced
  • 1/2 teaspoon salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 1 clove garlic, minced
  • 2 teaspoons fresh thyme leaves, finely chopped
  • For the béchamel, and to finish:
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 tablespoons unsalted butter
  • 3 tablespoons (34g) all-purpose flour
  • 3 ounces blue cheese, crumbled
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • Pinch ground cayenne pepper, optional
  • 1 cup pecans, chopped
Instructions:
  • Preheat your oven to 375°F and prepare the baking dish.
  • Thinly slice the parsnips and carrots diagonally with a mandoline or sharp knife. Halve the fennel and slice thinly as well.
  • In a sauté pan over medium-high heat, melt butter until foamy. Add shallots and cook until soft, about 3 minutes. Add fennel and cook until tender, about 4 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in garlic and thyme, cook for another 30 seconds until aromatic.
  • Arrange the vegetables in the dish. Grease a large gratin dish or a 9-x-13-inch glass baking dish with butter. Start by layering half of the parsnips in the dish and sprinkle with salt and black pepper. Add half of the carrots and season with salt and black pepper. Then, spread half of the fennel mixture over the carrots. Repeat with the remaining parsnips, carrots, and finish with the rest of the fennel mixture. Set aside.
  • Start the béchamel by heating the milk and cream in a small saucepan over medium-low heat. In a separate medium saucepan over medium heat, melt the butter. Once the butter foams, whisk in the flour and cook until fragrant and light golden for about 3 minutes.
  • Slowly incorporate warm milk and cream into the roux, whisking continuously until smooth. Simmer the béchamel, stirring constantly, until thickened and it coats the back of a spoon, about 4 minutes.
  • Take the béchamel off the stove and gently stir in the blue cheese crumbles. Season with salt, pepper, nutmeg, and a pinch of cayenne for a touch of spice. Taste and adjust seasoning to your liking.
  • Pour the warm béchamel sauce over the vegetables in the gratin dish, allowing it to soak in for at least 15 minutes. Sprinkle the pecans on top. Refrigerate if preparing ahead before baking.
  • Seal in the flavors by snugly wrapping the gratin with foil and bake at 375°F for 45 minutes. Uncover and bake for an additional 20 minutes until the gratin is beautifully golden brown, bubbling, and the veggies are fork-tender.
  • Allow the dish to rest for 20 minutes before serving to enhance the flavors and texture.

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