Creamy Beet Gratin With Pistachio Crumble Recipe

• 1 cup (240ml) whole milk
• 3/4 cup (170ml) heavy cream
• 1/4 cup (60g) creme fraiche
• 5 Morita chili peppers (see note)
• 1 1/4 teaspoon (5g) Diamond Crystal kosher salt; for table salt use about half by volume or the same by weight
• 1/2 teaspoon (3g) freshly ground black pepper
• 2 pounds beets (about 6 medium) washed and scrubbed
• 2 teaspoons (6g) cornstarch
• 1/2 cup (50g) shelled, toasted, salted, chopped pistachio nuts
• 1/2 cup (25g) panko breadcrumbs
• 4 tablespoons (60g) melted unsalted butter
• 2 tablespoons (25g) granulated sugar
• 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt use about half by volume or the same by weight

1. In a small saucepan, combine milk, cream, creme fraiche, chilies, salt, and pepper and bring to a boil. Remove from heat and set aside to steep, covered, for 1 hour.
2. Meanwhile, preheat oven to 375u0b0F. Peel beets and, using a mandoline, slice into 1/8-inch thick slices. Place sliced the beets in a bowl and toss with cornstarch. Layer the beets in an oven-safe 10-inch skillet, pie pan, or 9- by 9-inch baking dish.
3. Bring the milk and cream mixture back to a boil, then strain, discarding solids. Pour cream over beets. Cover with aluminum foil, prick the foil all over with a knife, and bake until beets are tender, 1 hour.
4. In a medium bowl, stir together pistachios, panko, melted butter, sugar, and salt. Sprinkle evenly all over gratin, then bake uncovered until golden brown, about 30 minutes longer. Let the gratin rest 20 minutes before serving.

milk, heavy cream, crueme fraiche, peppers, salt, ground black pepper, beets, cornstarch, pistachio nuts, breadcrumbs, butter, sugar, salt

Taken from www.seriouseats.com/recipes/2017/11/beet-gratin-pistachio-crumble-recipe.html (may not work)