Creamy Beet Gratin with Pistachio Crumble

Ingredients

• 1 cup whole milk
• 3/4 cup heavy cream
• 1/4 cup crème fraiche
• 5 Morita chili peppers
• 1 1/4 teaspoon Diamond Crystal kosher salt; for table salt use about half by volume or the same by weight
• 1/2 teaspoon freshly ground black pepper
• 2 pounds beets washed and scrubbed
• 2 teaspoons cornstarch
• For the topping:
• 1/2 cup shelled, toasted, salted, chopped pistachio nuts
• 1/2 cup panko breadcrumbs
• 4 tablespoons melted unsalted butter
• 2 tablespoons granulated sugar
• 1/4 teaspoon Diamond Crystal kosher salt; for table salt use about half by volume or the same by weight

Directions

1. Add the milk, cream, crème fraîche, chilies, salt, and pepper to a small saucepan, then heat the mixture until it reaches a boil. Take the pan off the burner, cover it, and let the chilies infuse the dairy for 1 hour.
2. While that sits, set the oven to 375 degrees F. Peel the beets, then cut them on a mandoline into slices that are 1/8-inch thick. Transfer the beet slices to a bowl and coat them with the cornstarch. Build the beet layers in a pie pan, an oven-safe 10-inch skillet, or a baking dish measuring 9- by 9-inch.
3. Return the steeped dairy mixture to a boil, then pour it through a strainer and throw away the solids. Pour the cream over the beets. Cover the dish with aluminum foil, use a knife to make holes across the foil, and bake for 1 hour, until the beets are tender.
4. For the topping, combine the pistachios, panko, melted butter, sugar, and salt in a medium bowl. Scatter it evenly over the gratin, then put it back in the oven without the foil and bake until the top is golden brown, about 30 minutes longer. Let the gratin sit for 20 minutes before you serve it.