The Best Veggie Gratin with La Baleine Sea Salt

Do you have a favorite cuisine? Whether it’s Japanese, Mediterranean, or Italian, there are various types of foods around the world for us to enjoy.

Personally, I am a lover of French food. From savory French onion soup to piquant quiches, French cuisine has a lot of gourmet dishes that food connoisseurs will love.

This is why we’ve partnered with La Baleine to share with you one of our favorite French foods: The Gratin. Usually made with scalloped potatoes, we’ve given the French dish an alternative, healthier twist packed with vitamins and minerals. Made with parsnips, red beets, rutabaga, and more, this Veggie Gratin will be your family’s favorite meal this winter. It is delectable yet healthy, with layer after layer of perfectly cooked veggies that will make anyone’s mouth water.

And, to keep the dish truly French, you know we had to make it with La Baleine’s historic sea salt from France. Guaranteed to be 100% marine salt and additive free, La Baleine salt is a high-quality salt that crystallized naturally thanks to the sea, sun, and wind, gives you a nice crunch to your dishes.

Best of all, La Baleine’s salt is available in many supermarkets across the country and on Amazon! So, go get your La Baleine salt today and make a delicious gratin for you and your family!

Veggie Gratin

Difficulty: Medium • 8 Servings • Total Time: 1 Hours 30 Minutes

Ingredients:

• 2 parsnips
• 2 red beets
• 2 rutabaga
• 1 purple sweet potato
• 2 sweet potatoes
• 4 russet potatoes (2 for mashed potatoes, 2 for slicing)
• ¼ cup unsalted butter
• ¼ cup cream
• 1 tbsp La Baleine kosher sea salt (½ tbsp for mashed potatoes, ½ tbsp for sprinkling)
• 1 tsp fresh cracked black pepper
• ¼ cup olive oil
• 3 sprigs of thyme

Directions:

1. Wash all vegetables. Peel and slice all vegetables (except 2 russet potatoes) using a mandoline. Make sure slices are no thicker than ¼”. If some of the vegetable rounds are too large like the rutabaga or beets, use a 2.5” circle cutter to trim them.
2. Bring 4 cups of water to a boil. Add in the remaining 2 russet potatoes. Turn heat down to medium and simmer potatoes until a fork can puncture through them and they feel cooked through (about 25 minutes). 
3. Meanwhile, preheat the oven to 375F.
4. Remove the cooked potatoes from the water. Allow them to cool before peeling. Mash the potatoes and stir in butter and cream. Then season with ½ tbsp La Baleine Kosher Sea Salt and black pepper. Spread evenly into the bottom of the casserole dish.
5. Arrange vegetable slices onto mashed potatoes in the casserole dish accordingly: in diagonal lines arrange sweet potato at the top, then russet potato, then purple sweet potato, then rutabaga, then beets, and finally the parsnips.
6. Brush all vegetables with olive oil, sprinkle over La Baleine Kosher Sea Salt, and top with the sprigs of thyme.
7. Cover with aluminum foil and bake at 375F for 45 minutes.
8. Up oven temp to 400F, remove aluminum foil, and bake for another 15-20 minutes until fully cooked through and vegetables are softened.
9. Out of the oven season with more La Baleine Kosher Sea Salt to taste and serve!