Recipe: Sweet Potato and Cauliflower Gratin

SWEET POTATO AND CAULIFLOWER GRATIN

"An optional garnish of fried sage leaves takes this rustic gratin from
simple to spectacular."

2 tablespoons olive oil
3 tablespoons all-purpose flour
1 cup whole milk
1 cup water
1/4 cup plus 1 tablespoon finely grated Parmigiano-Reggiano (about 1 ounce)
1 tablespoon chopped fresh sage leaves
Coarse salt and freshly ground pepper
2 pounds sweet potatoes, peeled and sliced 1/4-inch thick
1 head cauliflower, trimmed, quartered, and sliced 1/4-inch thick
Canola oil, for crisping
Whole sage leaves (optional)

Preheat oven to 350 degrees F.

Heat olive oil in a pot over medium. Add flour and cook, stirring, 1 minute. Slowly whisk in milk and the water. Cook, whisking, until thickened, about 12 minutes. Remove from heat; stir in 1/4 cup cheese and the chopped sage. Season with salt and pepper.

Pour one-third of the sauce in the bottom of a 3-quart shallow baking dish. Arrange a third of the sweet potato and cauliflower in an overlapping layer, alternating vegetables. Season with salt and pepper. Repeat twice with remaining sauce and vegetables.

Cover with parchment, then foil; bake until tender, about 1 hour.

Raise oven temperature to 425 degrees F. Uncover and sprinkle with remaining cheese. Bake until golden brown, about 20 minutes. Let stand 10 minutes.

Meanwhile, if desired, heat 1-inch canola oil in a small pot over medium-high until shimmering. Cook a few sage leaves at a time until crisp, about 10 seconds. Transfer to a paper towel to drain. Season with salt. Sprinkle leaves onto gratin and serve.

Makes 6 servings
Source: Meatless by Martha Stewart Living