Root Gratin Recipe

Name: Root Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound parsnips, peeled; 1 pound sweet potato, peeled; 1 pound celery root, peeled; 1 pound russet potatoes, peeled; 1 cup heavy cream; 1/2 cup low-sodium chicken stock; 1 teaspoon dried tarragon; 1 tablespoon minced garlic; 6 ounces Gorgonzola cheese, crumbled; 1 teaspoon salt; 2 teaspoons freshly ground black pepper; Special equipment: a 1 1/4 quart oval gratin dish

Servings: persons

1 pound parsnips, peeled
1 pound sweet potato, peeled
1 pound celery root, peeled
1 pound russet potatoes, peeled
1 cup heavy cream
1/2 cup low-sodium chicken stock
1 teaspoon dried tarragon
1 tablespoon minced garlic
6 ounces Gorgonzola cheese, crumbled
1 teaspoon salt
2 teaspoons freshly ground black pepper
Special equipment: a 1 1/4 quart oval gratin dish

1
Preheat oven to 400 degrees F with rack in middle.
2
Slice vegetables into 1/4-inch thick slices.
3
In a large bowl, toss vegetables with cream, stock, tarragon and salt and pepper, garlic and Gorgonzola.
4
Put into prepared gratin dish.
5
Cover loosely with heavy duty foil.
6
Bake for 1 hour, until vegetables are fork tender.
7
If tender, remove foil, leave dish on middle rack and turn broiler on high.
8
Broil gratin until top is golden, 3 to 4 minutes.
9
Let cool 10 minutes before serving.
10
Gratin can be made 1 day ahead and reheated at 325 degrees F, covered with foil for approximately 50 minutes.

635

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 pound parsnips, peeled, 1 pound sweet potato, peeled, 1 pound celery root, peeled, 1 pound russet potatoes, peeled, and more.

Yes, Root 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.

That's it — enjoy your meal!

Root Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions