Root Vegetable Gratin

By Amy Topel

Serves 6

  Ingredients

      1 onion, thinly sliced

        2 Idaho potatoes, peeled and sliced into 1/4 inch slices

        2 sweet potatoes, rutabagas or turnips peeled and sliced into 1/4 inch slices

        2-1/2 cups milk or 1-1/4 cup milk and 1-1/4 cup cream

        1/8 teaspoon nutmeg

        1/4 teaspoon celery salt

        salt and freshly ground black pepper to taste

  Method

Butter a 2 quart gratin dish. Gently heat the milk and add the seasonings and set aside. The gratin is made in layers, with each layer moistened with the milk mixture. To make a layer place potato slices into the dish to cover the bottom, then add some sliced onions and the some of the other vegetable. Pour 1/4 cup of the milk over top and then form the next layer. Repeat this process until all the vegetables and milk are used. Bake in a 350 F oven for 45 minutes, test for doneness with a knife, the vegetables should be very soft.