Colorado Root Vegetable Ombre Gratin
Colorado has always been a root vegetable state. You can feel it when you walk the farmers markets from Fort Collins to Paonia, and you can taste it in the cold-season crops that thrive in our high altitude soil. When the weather turns sharp and the winds drop down from the foothills, cooks across the West start leaning into the roots that carry the sweetness of shorter days and longer nights. This gratin is built on that rhythm. It is a slow-stacked, fire-side dish that celebrates the color and character of the vegetables grown in this region.
This ombre style gives you a visual story in every slice. The deep pink Chioggia beets settle at the bottom and anchor the dish. Sweet potatoes add brightness, parsnips bring warm earthiness, celeriac delivers that light nuttiness Colorado cooks love, and potatoes finish the top with a creamy pale layer ready to catch the gratin crust. Each section carries its own identity and yet they all melt into one another through a gentle cream infusion that warms the vegetables without hiding their flavor. A touch of Hickory Wood Smoked Salt ties the dish to backyard fire cooking, and the breadcrumb finish gives a crisp top that matches perfectly with smoked beef, roasted pork, holiday poultry, or Colorado lamb.
This is the kind of side that brings people back to the table for seconds. It is a celebration of our landscape and the roots that grow from it.
Colorado Ombre Root Vegetable Gratin with Hickory Smoked Salt
10
20 minutes
1.25 hours
328
American
Side Dish
Colorado has always been a root vegetable state. You can feel it when you walk the farmers markets from Fort Collins to Paonia, and you can taste it in the cold-season crops that thrive in our high altitude soil. When the weather turns sharp and the winds drop down from the foothills, cooks across the West start leaning into the roots that carry the sweetness of shorter days and longer nights. This gratin is built on that rhythm. It is a slow-stacked, fire-side dish that celebrates the color and character of the vegetables grown in this region.
This ombre style gives you a visual story in every slice. The deep pink Chioggia beets settle at the bottom and anchor the dish. Sweet potatoes add brightness, parsnips bring warm earthiness, celeriac delivers that light nuttiness Colorado cooks love, and potatoes finish the top with a creamy pale layer ready to catch the gratin crust. Each section carries its own identity and yet they all melt into one another through a gentle cream infusion that warms the vegetables without hiding their flavor. A touch of Hickory Wood Smoked Salt ties the dish to backyard fire cooking, and the breadcrumb finish gives a crisp top that matches perfectly with smoked beef, roasted pork, holiday poultry, or Colorado lamb.
This is the kind of side that brings people back to the table for seconds. It is a celebration of our landscape and the roots that grow from it.
Ingredients
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- 3 cups heavy cream
- 1 cup whole milk
- 1 teaspoon Dijon mustard
- 3 sprigs thyme leaves only
- 2 garlic cloves smashed
- 4 tablespoons unsalted butter
- 1 teaspoon black pepper
- 1 teaspoon Revolution Barbecue Hickory Wood Smoked Salt
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- 2 large Chioggia beets
- 2 medium sweet potatoes
- 3 medium parsnips
- 1 medium celeriac
- 3 medium russet potatoes
- 2 tablespoons olive oil
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2 cups finely grated Parmesan cheese or Asiago cheese
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1 ½ cups panko breadcrumbs
- 2 tablespoons chopped parsley
- 2 tablespoons butter melted
Directions
- Prep the vegetables: Peel all the vegetables and slice them on a mandoline into 1.5 to 2 millimeter thick slices. Keep each vegetable grouped separately so the ombre layers remain distinct.
- Infuse the cream: Warm the heavy cream and whole milk with the Dijon mustard, thyme leaves, garlic, butter, black pepper, and Hickory Wood Smoked Salt over medium heat for about 5 minutes until just simmering. Let steep for 10 minutes, then strain and keep warm.
- Prepare the baking dish: Lightly oil the bottom of a 9x13 baking dish with the olive oil.
- Layer the Chioggia beets: Arrange all beet slices in an even bottom layer. Season lightly with salt and pepper. Add a small sprinkle of cheese. Drizzle a portion of the warm cream infusion across the layer.
- Layer the sweet potatoes: Place all sweet potato slices in a full, even layer. Season lightly with salt and pepper. Add a small sprinkle of cheese. Drizzle more warm cream over the layer.
- Layer the parsnips: Arrange all parsnip slices in a full layer. Season lightly with salt and pepper. Add a small sprinkle of cheese. Drizzle more warm cream.
- Layer the celeriac: Add all celeriac slices to form a solid band. Season lightly with salt and pepper. Add a small sprinkle of cheese. Drizzle more warm cream.
- Layer the potatoes: Place all potato slices on top. Season lightly with salt and pepper. Finish with a generous sprinkle of cheese and a final drizzle of warm cream.
- Bake the gratin: Cover tightly with foil and bake at 400 degrees for 50 minutes to tenderize all the vegetable layers.
- Finish the gratin top: Remove the foil. Add another light sprinkle of cheese and a small drizzle of warm cream. Bake uncovered for 10 minutes until the top begins to brown.
- Add the breadcrumb topping: Combine the panko breadcrumbs, chopped parsley, and melted butter. Sprinkle evenly on top. Bake for 10 to 15 minutes until the topping is golden and crisp.
- Rest the gratin: Let the gratin rest for 20 minutes before slicing so the layers settle cleanly and the ombre bands stay defined.
