Sort ingredients
katie
QR Code
Listen
Pdf
Thinly slice all the root vegetables, as thin as possible 1/16 inch of a slice, using a mandolin.
Cream Mixture:
In a heavy bottom medium saucepan, on medium heat, add the butter. Once melted, add the shallots and garlic, and saute for a minute.
Pour in the heavy cream, add the salt, pepper, garam masala, chili flakes and all the herbs. Stir to combine.
Add the cheese and stir into melted.
Bring the mixture to a boil, and let the mixture thicken slightly, for a total of 5-7 minutes.
Assembly:
Preheat the oven to 425 degrees C.
In a 9 inch casserole dish (about 3 inches in height), butter the dish, add about ⅓ cup of the cream mixture on the bottom.
Place the sliced root vegetables, one after the other, vertically in the dish, to form a tight pattern.
Pour the cream mixture all over the vegetables.
Top with the grated fontina.
Cover with aluminum foil and put it in the oven for an hour.
After about 50 minutes, remove the foil, and bake for 10-15 minutes.
Broil the mixture for a couple of minutes before removing from the oven.
Let it rest for 15-20 minutes.
Garnish with the remaining chives.
Enjoy with ciabatta and some red wine.