This lighter version of classic scalloped potatoes offers an interesting way to enjoy several varieties of root vegetable.
- Preheat oven to 200˚C (400˚F).
- Using a mandolin or sharp knife, thinly slice potato, sweet potato and turnip. Butter four 250-mL (1-cup) ramekins.
- Layer vegetables in each ramekin, starting with potato, then topping with sweet potato, turnip and sweet potato again. Sprinkle cumin seeds over each layer and repeat layers to use up vegetables.
- In a bowl, mix together egg, milk, Dijon mustard and nutmeg. Add salt and pepper to taste.
- Divide batter evenly among ramekins and transfer to a baking sheet. Bake uncovered in the oven for 50 minutes, or until vegetables are tender and lightly browned on top.
- Cover with a sheet of aluminum foil if the top becomes too browned during cooking.
- Garnish each ramekin with fresh chives and serve as a side dish for grilled meat, poultry or fish.
: For a more richly flavoured version, omit mustard and replace milk with 15% M.F. country-style cream. Add 125 mL (1/2 cup) grated Gruyère cheese to egg mixture. Garnish each ramekin with a dab of butter.