Winter Rainbow Gratin

Recipe from: Super Natural Cooking, by Heidi Swanson


3 tablespoons butter or clarified butter

4 small (or 2 larger) potatoes, unpeeled and cut into wedges

4 small shallots

1 large sweet potato, peeled and cut into 1” chunks

4 carrots - cut in half lengthwise if thicker than your thumb

3 - 4 stems green garlic, trimmed

1 apple or pear, unpeeled, corded, cut into 6 wedges

fine grain sea salt and black pepper

1/2 cup whole grain bread crumbs

2/3 cup freshly grated parmesan cheese


Preheat your oven to 375°.  Heat the butter in your largest ovenproof skillet (you may need two if you don’t have a large one).  In a single layer, add the potatoes, shallots, sweet potato, carrots and green garlic and toss to coat.  Sauté over medium heat for 15 minutes, shaking the pan a couple of times along the way.  The vegetables should brown a little bit, and be tender but not mushy.  Remove from the heat and add a generous dose of salt and pepper.  Stir in the apple wedges.  At this point, if you don’t have an oven proof skillet, transfer everything to a casserole dish big enough to hold all of the vegetables.  Sprinkle with the bread crumbs and half of the parmesan.  Place the uncovered skillet or casserole dish in the oven and bake for about 40 minutes, tossing the vegetables a few times during the cooking.  The potatoes and carrots should be golden and caramelized.  Remove from the oven and sprinkle with the remaining parmesan. Serve straight from the skillet.

meal or course
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