My former co-worker at Food & Wine, Melissa Rubel-Jacobsen, is a genius cook, and she showed me how gratins don’t need to be thick with cream and cheese to be delicious. All you need are some flavorful root vegetables. This recipe is based on one she created for Food & Wine, but instead of using her bread-crumb topping, I sprinkle herbed walnuts on top. The process of thinly slicing the vegetables is admittedly time-consuming, but I promise that the results are worth the effort. A mandoline makes the job even easier. The recipe is vegetarian and gluten-free.
Potluck Prep: The assembled gratin can be refrigerated overnight. To keep the nuts from getting soft, I like to sprinkle them on just before serving. While you can transport the gratin in an insulated carrier and serve it hot, it’s also terrific at room temperature.
(Photo: Yossy Arefi)
A mandoline is ideal for slicing your vegetables to any thickness with ease.Buy on Amazon ›
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