Root vegetable gratin

More treats from the UBC Farm! Is it obvious I’m excited about volunteering? 🙂 It’s fun to get outside and all but the food is amazing! These carrots are called purple haze. So pretty! And the daikon is so crispy and mellow, you can add it to anything and probably eat it raw. I also added some red and white potato from there as well, to complete the dish.

Slicing thin is the absolute best way to go when doing this kind of dish – or scalloped potatoes. It cooks faster and the potatoes remain crispier, which means when you dig a serving spoon into it, the starches won’t dissolve and you get a goopy mess. Win, win.

I got this recipe from the fall 2012 magazine All You Need is Cheese. Kind of awesome really – it’s a whole magazine devoted to adding cheese to everything possible. Canadian cheese specifically, but cheese no less. Their version is probably enough to feed a family of 10, so needless to say, I modified it a bit.

All thinly sliced. If you have a mandolin, great. If not, I did perfectly well with a chef’s knife.

1 1/2 carrots
4 daikon
2 potatoes
1/4 onion
1/2 cup broth
1/2 – 1 cup cheese (I used smoked gouda but any cheddar would do)

Preheat oven 375F. Layer and toss a few onions in each time. Add broth. Top with cheese. Bake about half hour.

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