Creamy Salsify Gratin

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 3 lbs salsify
• vinegar or lemon juice
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 quart half-and-half
• salt & freshly ground black pepper
• freshly grated nutmeg
• 1 cup monterey jack cheese, shredded (1/4 pound)
• 1 cup gruyere cheese, shredded (1/4 pound)

Recipe

• 1 fill a large bowl with water and add lemon juice or vinegar.
• 2 peel the salsify and trim the ends.
• 3 transfer the salsify to the acidulated water as you peel it.
• 4 slice the salsify 1/4 inch thick (a mandoline or food processor makes this a quick process).
• 5 return the salsify immediately to the water to keep it .
• 6 move the oven rack to the upper third of the oven and preheat oven to 400°f.
• 7 in a large soup pot, melt the butter.
• 8 add the flour and cook over moderate heat for 2 minutes, whisking constantly.
• 9 add the half-and-half and bring to a boil, whisking constantly.
• 10 cook, whisking, for about 3 minutes, or until the half-and-half is slightly thickened.
• 11 season with salt, pepper and nutmeg.
• 12 drain the salsify and pat it completely dry.
• 13 add the salsify to the pot and cook over moderate heat, stirring occasionally to prevent scorching, until tender, 25 to 30 minutes.
• 14 pour the salsify mixture into a 9 x 13 inch baking dish and sprinkle with the cheeses.
• 15 bake for 20 minutes, until the cheese is melted and the casserole is bubbling.
• 16 preheat the broiler and broil the gratin for about 5 minutes, or just until the cheese is golden and crusty.
• 17 let the gratin stand for 10 minutes before serving.