Root Cellar Gratin with Whipped Goat Cheese & Blistered Pepper Vinaigrette

Ingredients

For Infused Cream

• 2 qt (1.9 L) heavy cream
• 1 cup (240 ml) whole milk
• 8 cloves garlic, smashed
• 6 sprigs thyme
• 2 bay leaves

For Gratin

• Oil, for greasing pans
• 4 lb (1.8 kg) mixed root vegetables — sweet potato, parsnip, rutabaga, carrot, beet, and turnip — thinly sliced
• Kosher salt and white pepper, to taste
• 2 cups (200g) grated asiago, divided

For Whipped Goat Cheese

• 1 lb (450 g) fresh chèvre
• ½ cup (120 ml) heavy cream
• 2 Tbsp (30 ml) olive oil

For Blistered Pepper Vinaigrette

• 1/2 lb mixed peppers (shishito, fresno, or bell), blistered
• 1/4 cup (60 ml) olive oil
• 2 Tbsp (30 ml) sherry or red wine vinegar
• 1 Tbsp honey (or agave)
• 1 clove roasted garlic (see step 5a)
• Kosher salt and black pepper, to taste

For Garnish

• ~ 4 oz tender winter greens (such as mizuna, arugula, frilly mustard greens or baby kale)

Instructions

1. Infuse cream (15 min)
1. In a saucepan, combine the cream, milk, garlic, thyme, and bay leaves.
2. Bring just to a simmer, then remove from heat.
3. Let steep for 15 minutes to infuse all that garlicky-herbal goodness into the cream. Strain and discard solids.
2. While cream is infusing: Prep gratins
1. Preheat oven to 350°F.
2. Lightly oil twelve 6-8 oz mini cast iron pans (or a large casserole if you prefer one big gratin).
3. Scrub or peel the root vegetables as needed.
4. Using a mandoline or the slicing blade of a food processor, slice each vegetable into thin rounds (about 1⁄8 inch thick).
3. Assemble gratins (15 min)
1. Shingle the thinly sliced root vegetables into each pan.
2. Pause halfway through to season with salt and white pepper, and sprinkle with half the grated asiago.
3. Ladle the warm cream mixture over each until just covered.
4. Cover pans with foil.
5. Set pans on sheet trays (to catch any bubbling cream).
4. Parbake gratins (40 min)
1. Bake with foil on until a knife slips easily through the vegetables — about 40 minutes for individual pans or up to 60 minutes for one large casserole.
5. While the gratins are parbaking: Roast garlic, whip goat cheese, and make vinaigrette.
1. Roast garlic for vinaigrette
1. Slice off the top of a small head to expose the cloves, set it on foil, drizzle with oil, wrap in foil, and roast at 350°F for about 40 minutes until soft and golden. Squeeze out one clove for the vinaigrette and save the rest for other uses.
2. Whip goat cheese
1. In a medium bowl, combine chèvre, cream, and olive oil. Whisk or stir vigorously by hand until fluffy and smooth. (A hand mixer works too, but it’s not necessary.) Chill until ready to serve.
3. Make vinaigrette
1. Char peppers in a cast iron pan or over an open flame until blistered all over.
2. Using an immersion blender or food processor, blend the peppers with roasted garlic, olive oil, vinegar, and honey until smooth but still a little textured. Season to taste with salt and pepper.
6. Finish baking (or broil) gratins (20 min)
1. Uncover, top each pan with remaining asiago and dollops of whipped goat cheese.
2. Return to the oven for 15 minutes (or broiler for 8-10 minutes) until bubbling and beautifully golden.
7. Plate and Serve
1. Present each gratin piping hot in its cast iron pan.
2. Toss winter greens with the blistered pepper vinaigrette and serve on the side — or artfully atop each gratin.