Gordon Ramsay has shared his cooking tips on how to make the perfect, cozy fall side dish ahead of Thanksgiving.
The Michelin-starred celebrity chef created a comforting meal that is fantastic for a warm and earthy dinner, plus it is very easy to make.
As the weather gets colder, autumn presents an ideal opportunity to snuggle up under a blanket with a seasonal movie and a comforting home-cooked meal to stay warm during those frosty nights.
This recipe puts a delicious twist on a well-loved classic by combining seasonal vegetables and crispy, flavorful shallots.
Read more: Cook ‘melt in your mouth’ roast beef that’s ‘tender’ – it ‘couldn’t be easier’
How to make Gordon Ramsay’s potato and butternut squash gratin with crispy shallots
For the crispy shallots:
- 3 shallots, peeled
- 2 cups neutral oil such as canola
- Kosher salt
For the gratin:
- 1 ½ pounds butternut squash, neck only, ideally less than 3” diameter
- 1 ½ pounds large waxy potatoes, such as red, about 3 medium potatoes
- 16 oz (2 cups) whole milk
- 16 oz (2 cups) heavy cream
- 4 large garlic cloves, smashed
- 2 sprigs thyme
- 2 bay leaves
- 4 ounces gruyere cheese, finely grated
- 1 tablespoon kosher salt
- A few cracks of freshly ground black pepper
- Butter, for greasing
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Begin by preheating your oven to 400°F (205°C).
In a large saucepan, heat the milk and cream over medium heat until it comes to a low boil. Add garlic, herbs, and seasoning, making sure to stir occasionally to prevent a film from forming on the surface. Once it starts boiling, reduce the heat immediately and let it simmer gently for 2-3 minutes.
While the cream is warming, peel the squash and potatoes, discarding the skins. Using a mandolin or a sharp knife, thinly slice the squash into even ⅛-inch slices. Repeat this process with the potatoes.
Carefully add the sliced squash and potatoes into the cream and let them simmer for approximately 7 minutes, just until they become slightly tender, ensuring they maintain their shape and a bit of firmness. Use a large slotted spoon or spider to remove the vegetables from the cream and place them on a large baking sheet or dish to cool slightly. Keep the remaining seasoned cream aside for later use in assembling the gratin.
Lightly grease an 8×8-inch or 9×6-inch baking dish with butter. Begin creating rows of alternating squash and potato slices, ensuring they slightly overlap each other. Once the bottom layer covers the entire dish, drizzle about two tablespoons of the reserved cream over the vegetables, followed by a quarter of the cheese (about 1 ounce). Repeat this process with the remaining vegetables, adding more cream and Gruyere to each layer until you have at least three layers, with no vegetables left.
Lastly, pour approximately ¼ cup of cream over the vegetables, and top with the remaining Gruyere.
Bake for 20-25 minutes or until the cheese turns bubbly and golden brown. If the cheese isn’t sufficiently browned, broil on high for about 1 minute, keeping a close watch to prevent burning. Allow the dish to rest for 10 minutes before serving.
While the gratin is in the oven, you can prepare the crispy shallots. Heat the oil in a medium saucepan over medium heat and line a baking sheet with paper towels. Using a mandolin or a sharp knife, thinly slice the shallots into rings, about ⅛-inch thick, and separate the rings with your hands. Add the shallots to the hot oil and let them gently brown, stirring occasionally to prevent them from sticking together. This should take about 3-5 minutes until they turn golden brown. Lower the heat if they brown too quickly. Use a slotted spoon or spider to remove the shallots from the oil, shaking off any excess, and transfer them to the prepared baking sheet. Sprinkle with kosher salt and set aside until ready to use.
To serve, top the rested gratin with the crispy shallots and enjoy.
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