Root Vegetable And Pancetta Gratin Recipe

Name: Root Vegetable And Pancetta Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound celery root peeled; 1 pound sweet potatoes peeled; 1 pound russet potatoes peeled; 1 pound turnips peeled; 1/2 pound beets peeled; 1 yellow onion medium large, peeled and chopped; 3 cloves garlic peeled and chopped; 1 cup pancetta chopped; 1/3 cup butter divided; 1 cup Parmesan cheese shredded; 1 1/2 cups gruyere cheese shredded; 2 cups heavy cream; 1 1/2 cups chicken stock; 5 sprigs thyme chopped; 2 cups panko; 1/4 cup parsley chopped; 3 tablespoons olive oil; salt; fresh ground pepper; 1/4 cup fresh chives chopped

Servings: persons

1 pound celery root peeled
1 pound sweet potatoes peeled
1 pound russet potatoes peeled
1 pound turnips peeled
1/2 pound beets peeled
1 yellow onion medium large, peeled and chopped
3 cloves garlic peeled and chopped
1 cup pancetta chopped
1/3 cup butter divided
1 cup Parmesan cheese shredded
1 1/2 cups gruyere cheese shredded
2 cups heavy cream
1 1/2 cups chicken stock
5 sprigs thyme chopped
2 cups panko
1/4 cup parsley chopped
3 tablespoons olive oil
salt
fresh ground pepper
1/4 cup fresh chives chopped

1
Preheat oven to 400u00b0F
2
Fit KitchenAid(R) 7 Cup Food Processor with the slicing blade, take peeled celery root, sweet potatoes, russet potatoes, turnips and beets and load them in the feed tube and use the food pusher, turn unit to high to process all vegetables, when complete press high again and unit will turn off. Put all vegetables except for the beets into a large bowl and toss with a little olive oil, salt and pepper. Set beets on paper towels to release some of the dye so they don't bleed into the other vegetables.
3
ln a skillet on medium heat with 1 teaspoon butter saute the pancetta, garlic and onion until the pancetta is crispy remove from heat and set aside.
4
Fit your KitchenAid(R) 7 Cup Food Processor with the shredding blade, put the parmesan and gruyere cheeses in the feed tube, turn unit on low and use the food pusher to shred all of the cheese and keeping them separated, when complete push low and unit will stop.
5
ln a heavy sauce pan bring cream, stock, thyme , and gruyere to a simmer over medium heat; season with salt and pepper. Remove from heat, cover and keep warm.
6
Melt 3 tablespoons of butter in a bowl, add panko, parsley and parmesan cheese and cooked pancetta mixture, mix them well and set aside.
7
ln a 2 quart baking dish that has been coated with the last tablespoon of butter, begin layering the vegetables in a random fashion evenly along the bottom. Make the first layer of vegetables approximately two rows deep. Then pour 1/3 of the cheese sauce over the vegetables. Add another layer of vegetables approximately two rows deep on top of the first layer. Pour another 1/3 of the cheese sauce over the vegetables. Layer remaining vegetables and four remaining sauce over the top. Cover top with panko pancetta mixture and cover with foil. Bake approximately 50 to 60 minutes or until vegetables are tender, take foil off last ten minutes so top turns golden brown.

1478

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 20 ingredients. The key ingredients include: 1 pound celery root peeled, 1 pound sweet potatoes peeled, 1 pound russet potatoes peeled, 1 pound turnips peeled, and more.

Yes, Root Vegetable And Pancetta 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 Vegetable And Pancetta Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions