YIELD: 8 servings
1 lb. Yukon Gold or Russet potatoes, peeled
1 lb. sweet potatoes, peeled
1 lb. fresh beets, peeled
3 cups heavy cream
1 tsp. kosher salt
1 tsp. fresh ground black pepper
pinch of freshly grated nutmeg
2 cloves garlic, peeled and smashed
1. Heat the oven to 400°F. Using a mandoline, cut the potatoes and beets into 1/8” slices.
2. Layer potatoes and beets in a casserole or baking pan: first potatoes, then beets, then sweet potatoes. Be sure to line them tightly so that the gratin holds together when baking.
3. In a sauce pot, add the cream, salt, pepper, nutmeg and garlic. Cook over medium-high heat until bubbling, stirring occasionally. Remove from heat, discard the garlic cloves and pour mixture into potato-beet-lined baking dish. Make sure the liquid is evenly distributed and makes its way to the bottom of the pan. Cover with aluminum foil and press down to assure the slices of potatoes and beets have not come undone after the liquid was poured in.
4. Bake about 1 hour or until golden brown, the cream has thickened and the potatoes are tender when pierced with a knife. Allow to cool before serving, at least 25 minutes. Any excess liquid may be absorbed by then and the gratin will settle so that it will not fall apart when sliced.
Photo: Memorial Sloan-Kettering Cancer Center Recipe: Vincent Bisette