Sweet potato, turnip and wild mushroom gratin

For a perfect result, let the gratin rest for 10 minutes after cooking.

8 servings

  • 2 cups heavy cream
  • 1 1/4 teaspoons ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • Kosher salt and freshly ground black pepper to taste
  • 3 medium sweet potatoes, peeled and sliced 1/8 inch thick
  • 2 medium turnips, peeled and sliced 1/8 inch thick
  • 2 cups of Shiitake and morel mushrooms roasted and chilled (toss cleaned mushrooms with 2tbs Olive oil, salt and pepper, use grilled vegetable program to roast the mushrooms)
  • ½ cup shredded Parmesan Reggiano

Preparation:

80 min.
normal
1. Step: Select “ Potato Gratin” program on the Combi and start preheat.
2. Step: Whisk together the cream, cinnamon, nutmeg, salt and pepper until smooth.
3. Step: In a 2-inch half size hotel pan, arrange an even layer of sweet potatoes and turnips. 
              Drizzle with a ¼ cup of the cream, sprinkle with ½ cup of roasted mushrooms.
              Repeat process to make 8 to 10 layers. Press down on the layers to totally submerge the sweet potatoes and turnips in the cream mixture.
              Sprinkle Parmesan evenly on top layer. 
4. Step: Bake Gratin in the Combi, at program end remove the Gratin and let it rest for at least 10 minutes before serving.

 


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