This dish is rich, and I mean RICH. It tastes light and has lots of veggies, but it's deceiving. However, for a special occassion it's perfect. One of our diners even remarked that they don't eat those veggies very often, but in this iteration they were good. (holla, Casper!)
4 carrots
2 large parsnips
4 baby turnips
16 cups rainbow chard
one large onion, small dice
4 cloves garlic, minced
1 c. heavy cream
4 T. butter
parmagiano reggiano
1/2. lb. grated aged gruyere
nutmeg
salt and pepper
extra virgin olive oil
Preheat the oven to 375 degrees. Heat a very large pan on medium high heat. Add shallots and a pinch of crushed red pepper, saute quickly and add garlic. Saute for 30 seconds longer. Add chard in batches with a pinch of kosher salt and continue to saute until the liquid has evaporated. Season with salt and pepper and grate a pinch of nutmeg on top.
Arrange root vegetables in a layer in a large baking dish. Sprinkle with salt and pepper, half the gruyere and some parmagiano reggiano. Repeat with another layer of root vegetables. Add the sauteed chard on the top layer. Pour the cream over the whole concoction and grate additional parmagiano reggiano on top. Dollop the butter all over the top.
Bake for 45-60 minutes until gold and bubbly. Allow to cool 30 minutes prior to serving.
Note: you may substitute all kinds of vegetables, squash or whatever you like. This is a basic gratin recipe and has many variations.
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