Yam and Pear Gratin

Val saw a recipe that just begged for some adaptation so we tossed around some of our favorite flavors and ingredients and this was the result. The smoked fontina really elevates this dish and the pears and celeriac go well with the creamy sweetness of the yams making this a great meatless entree or side. Gluten-free.

PRINT Yam and Pear Gratin recipe from MS Word

101_0193

Yam and Pear Gratin

Yield: 4-6 generous servings

2 pears sliced thin
1 large yam sliced thin
1 celery root sliced thin
1 large leek chopped
1-12 oz. can evaporated milk
4 garlic cloves chopped
6 leaves of sage chopped
1 tablespoon coconut oil
1 ½ teaspoons salt
1 cup shredded smoked fontina or similar cheese
Ground pepper to taste

Sauté leeks, garlic and sage in coconut oil. Reduce to medium heat and add evaporated milk and seasonings. Stir till it comes to a boil. Strain leeks, garlic and sage and spread onto the bottom of a greased 8×10 inch pan. Spread a layer of yams, pears, and celery root and ½ cup of cheese then add another layer of yams, pears and celery root spreading the remaining cheese on top. Pour the evaporated milk over the casserole, cover with 2 sheets of vinyl film and one of foil crimping the edges. Bake 60 minutes in a 375◦ oven, remove plastic and foil and brown for an additional 15-20 minutes. Let it stand 5 minutes before serving.

© 2015 Valerie Bradley
http://www.boomercuisine.com