Root Cellar Gratin Recipe

Name: Root Cellar Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter, sliced thinly; 1 pound rutabagas, peeled and sliced 1/8-inch thick; 1 pound Rome or Winesap apple, peeled, cored, and sliced 1/8-inch thick; 1 pound turnips, peeled and sliced 1/8-inch thick; 1 large yellow onion, peeled and thinly sliced; 1 pound parsnips, peeled and sliced 1/8-inch thick; Salt; Freshly ground black pepper; 1 1/2 cups grated Fontina; 3 cups heavy cream; 1 cup chicken stock; 1 teaspoon chopped fresh thyme; 1/4 cup grated Parmesan

Servings: persons

4 tablespoons butter, sliced thinly
1 pound rutabagas, peeled and sliced 1/8-inch thick
1 pound Rome or Winesap apple, peeled, cored, and sliced 1/8-inch thick
1 pound turnips, peeled and sliced 1/8-inch thick
1 large yellow onion, peeled and thinly sliced
1 pound parsnips, peeled and sliced 1/8-inch thick
Salt
Freshly ground black pepper
1 1/2 cups grated Fontina
3 cups heavy cream
1 cup chicken stock
1 teaspoon chopped fresh thyme
1/4 cup grated Parmesan

1
Preheat the oven to 400 degrees F. Butter a 13 by 9-inch casserole dish with 1 teaspoon of the butter.
2
Starting with the rutabagas, layer 1/3 of the vegetables, apples and onions in the prepared dish, very lightly seasoning with salt and pepper and dotting with butter between each.
3
Top with a layer of Fontina.
4
Repeat the layering, seasoning, and cheese, ending with cheese on top.
5
In a saucepan, bring the cream, chicken stock, and thyme to a boil.
6
Remove from the heat and pour over the vegetables.
7
Bake in the oven, covered, for 30 minutes.
8
Uncover and continue baking until nearly all the cream is absorbed, about 30 to 40 minutes.
9
Sprinkle with the Parmesan and bake until golden, all the liquid is absorbed, and the vegetables are fork tender, about 15 minutes.
10
Remove from the oven and let cool at least 15 minutes before serving.

912

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons butter, sliced thinly, 1 pound rutabagas, peeled and sliced 1/8-inch thick, 1 pound Rome or Winesap apple, peeled, cored, and sliced 1/8-inch thick, 1 pound turnips, peeled and sliced 1/8-inch thick, and more.

Yes, Root Cellar Gratin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Root Cellar Gratin

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