Scalloped Root Vegetables in a Classic Bechamel

•  90 Minutes
• 17 Ingredients
• 6-8 Servings

Cooking Steps

1. Thinly slice (use a mandoline if you have one) all of the vegetables, except for the carrots. For carrot roses, slice down the length of the carrot with a peeler.
2. Make bechamel-
1. a. In a small sauce pan (we recommend the Try Me saucier), melt butter over medium-high heat until just melted and add flour. Whisk to form a paste. Continue cooking and stirring for about 1 minute, then add the milk slowly while continuously stirring.
2. Add the sage leaves.
3. Heat sauce, maintaining stirring, until simmering. The sauce will begin to thicken. Reduce heat to low and cook for an additional three minutes, stirring all the while. A good test to know when it's ready is to run a spoon through the sauce and see if it coats the back of the spoon without slipping off.
4. d. Season with salt and pepper (and nutmeg).
3. Preheat oven to 375 degrees.
4. Pour half of the bechamel in the bottom of the 32 cm fry pan (you could also use the oval fry pan, or the large oval gratin pan).
5. Layer the sliced vegetable in any pattern you choose. For the carrot roses, take several slices on top of each other and start to roll from one end. You can push the center up or down to add more depth if you’d like. You can also use a toothpick to secure the shape. Place the roses around the pan.
6. Pour the rest of the bechamel on top of the vegetables, trying to get all of the exposed surfaces wet so they don’t dry out in the oven.
7. In a small bowl, mix together red pepper flakes, thyme, sumac. Add your taste of garlic, salt, and pepper. Sprinkle this over the potatoes.
8. Place in oven and bake for 45 minutes, or until potatoes are tender.
9. You can take the pan right to the table for serving – just remember the handles are hot also!
10. Top with goat cheese crumbles (optional).