Mirliton and Root Vegetable Gratin

Instructions

1. 1

   Bring a large saucepan of water to a rolling boil with the lemon, cloves, and peppercorns. Add the rutabagas (it helps to do this in a large sieve or a chinoise), boil for about two minutes, remove and drain. Repeat with the carrots, parsnips, and mirlitons. (The mirlitons will only require about one minute.)

2. 2

   Crush the garlic cloves, and use them to wipe the inside of a two-inch-deep, 12-by-9-inch glass baking dish. Discard what's left of the garlic.

3. 3

   Layer the vegetables in the baking dish, in the order listed. Sprinkle a mixture of the cheeses between the layers. Season with white pepper and (sparingly) nutmeg. The cheeses will provide all the salt this needs.

4. 4

   Combine the whipping cream and the egg yolks thoroughly. Pour the mixture over the vegetables. Cover with aluminum foil, and bake in the preheated 400-degree oven for one hour.

5. 5

   Remove the foil, sprinkle bread crumbs in a thin layer over the top, and return to the oven. Continue baking until the crust browns.

6. 6

   Remove from the oven and allow to rest and cool for at least ten minutes before serving. This is better warm than hot.