Gratin of Sunroots & Yukon gold potatoes (by Nick Tischler of Restaurant Zinc in Back Bay, MA)
Ingredients:
1 cup organic chicken stock
1 and ½ cups organic cream
sea salt to taste
½ teaspoon powdered cloves
3 teaspoons lemon thyme leaves
3 pounds peeled organic Yukon gold potatoes
¾ pound peeled organic sunroots
Directions:
Preheat oven to 500 degrees and grease a baking dish. In a saucepan combine the stock with 1 cup of cream, salt to taste and the cloves. Bring to a boil then remove from heat. Slice the potatoes & sunroots into 1/8 inch slices. Place a ½ inch layer of potato slices into the prepared dish, sprinkle lightly with salt & 1 teaspoon of lemon thyme. Scatter ½ of the sunroot slices over the top then pour on a cup of the stock mixture. Repeat these layers once again. Finish with another layer of potatoes sprinkled with a teaspoon of lemon thyme. Drizzle the remaining cream on top. Bake uncovered for 20 minutes, then reduce the heat to 400 degrees, and cook for 35 minutes or until fork tender. Rest at room temperature before serving.
