Thanksgiving Recipe: Scalloped Roots & Tubers


Scalloped Roots & Tubers

Featuring Cabot Clothbound Cheddar  & Spring Brook Tarentaise

From Chef de Cuisine Brendan Corr of Co. NYC

Thanksgiving is a time to celebrate everything our great country has to offer. Chef Corr has provided us with the perfect recipe for that purpose – using not only the seasonal bounty from our nation’s vegetable farmers, but two of the finest made-in-the-USA cheeses we can think of. As patriotic as waving a flag, but more delicious, this dish has a place on every Thanksgiving table.

4 lbs mixed celeriac and sunchokes (Jerusalem Artichokes)

1 1/2 T Black Pepper

2 t Salt

6 cups whole milk

1/4 cup flour

1/4 cup butter (1/2 stick)

3/4 lb Cabot Clothbound Cheddar, grated or crumbled

3/4 lb Spring Brook Tarentaise, grated

1. Preheat oven to 375.
2. Wash and trim celeriac and sunchokes, then slice into discs of equal thickness.
3. In a large pot, combine milk, celeriac, sunchokes, salt & pepper. Simmer for 5 minutes, stirring constantly, taking care not to let the milk scald.
4. Remove vegetables and set aside.
5. In a separate pot, melt the butter and mix in the flour until the mixture is smooth and free of lumps. Cook, stirring constantly, until it bubbles, but don’t let it brown.
6. Add the milk to the butter and flour mixture, stirring constantly until the mixture comes to a boil, then cook for 2-3 minutes more until the mixture thickens (this is Bechamel sauce).
7. Mix the Cabot Clothbound Cheddar and Spring Brook Tarentaise cheeses and stir to combine with vegetables.
8. Layer vegetables in a 9 x 13 baking dish, pour the Bechamel on top, making sure that it covers everything.
8. Bake at 375 degrees for about an hour until cheese is melted and vegetables are golden brown.

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