Ingredients:

  • 1 lb Sweet Potatoes, peeled and sliced thinly
  • 1 lb Butternut Squash, peeled, seeded, and sliced thinly
  • 2 medium Parsnips, peeled and sliced thinly
  • 1 large Brown Onion, thinly sliced
  • 2 Tbsp Olive Oil
  • 1 tsp Kosher Salt (for vegetables)
  • 1/2 tsp Black Pepper (for vegetables)
  • 1 1/2 cups Heavy Cream
  • 1/2 cup Whole Milk
  • 3 large Eggs, lightly beaten
  • 2 cloves Garlic, minced very finely
  • 1 Tbsp fresh Sage leaves, finely chopped
  • 1/2 tsp freshly grated Nutmeg
  • 1 tsp Kosher Salt (for cream)
  • 1/2 tsp Black Pepper (for cream)
  • 3/4 cup Gruyère cheese, grated
  • 2 Tbsp Panko Breadcrumbs
  • 1 Tbsp Unsalted Butter, melted

Instructions:

  1. Preheat oven to 375°F (190°C). Toss all sliced root vegetables and onion with olive oil, 1 tsp salt, and 1/2 tsp pepper. Set aside.
  2. In a separate bowl, vigorously whisk together the heavy cream, milk, eggs, minced garlic, chopped sage, nutmeg, remaining salt, and pepper until fully incorporated and slightly frothy.
  3. Arrange half of the seasoned vegetables in overlapping layers across the bottom of a prepared 9x13 inch baking dish.
  4. Pour exactly half of the Sage Cream Binder evenly over the first layer of vegetables.
  5. Top with the remaining vegetables, arranging them attractively. Gently pour the remaining binder over the top, ensuring it seeps down the sides.
  6. Cover the dish tightly with foil. Bake for 35 minutes to steam the vegetables to tenderness.
  7. While the gratin bakes, toss the grated cheese, Panko breadcrumbs, and melted butter together in a small bowl to create the topping.
  8. Remove the foil. Sprinkle the cheese/Panko mixture evenly over the top. Return to the oven, uncovered, for 20–30 minutes, or until the top is deeply golden brown and bubbling, and a skewer inserted meets little resistance.
  9. Allow the Melangery to rest on a wire rack for 10–15 minutes before slicing and serving. This allows the custard to set properly.