Root Vegetable Gratin Recipe

Name: Root Vegetable Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE VEGETABLES:; 1 whole Large Celery Root; 6 whole Fingerling Potatoes; 2 whole Turnips; 1 whole Large Golden Beet; 1 whole Large Rutabaga; 1 whole Medium Yam; Fresh Thyme And Kosher Salt, To Taste; 6 dashes Truffle Oil; _____; FOR THE MORNAY SAUCE:; 3-1/2 cups Heavy Cream, Divided; 3 Tablespoons Butter; 3 Tablespoons Flour; 1/4 cups Comte Cheese Shredded; 1/4 cups Tellagio Cheese, In Chunks; 1/2 teaspoons Nutmeg; Kosher Salt And Black Pepper To Taste

Servings: persons

FOR THE VEGETABLES:
1 whole Large Celery Root
6 whole Fingerling Potatoes
2 whole Turnips
1 whole Large Golden Beet
1 whole Large Rutabaga
1 whole Medium Yam
Fresh Thyme And Kosher Salt, To Taste
6 dashes Truffle Oil
_____
FOR THE MORNAY SAUCE:
3-1/2 cups Heavy Cream, Divided
3 Tablespoons Butter
3 Tablespoons Flour
1/4 cups Comte Cheese Shredded
1/4 cups Tellagio Cheese, In Chunks
1/2 teaspoons Nutmeg
Kosher Salt And Black Pepper To Taste

1
Trim and peel all of the vegetables with a sharp knife or peeler. Slice them as thinly as possible with a mandolin or very sharp knife. Set aside.
2
In a small pot, bring 3 cups of heavy cream to a simmer.
3
In a saucepan, melt the butter over medium-low heat. Add the flour and whisk until they are combined. Cook until the raw flour flavor is gone, but the roux has not taken on any color. With the roux still hot, begin to whisk in a little of the hot cream at a time. Whisk hard to avoid lumps. Gradually whisk all the rest of the cream in and make sure it is nice and smooth. Add the Tellagio and the Comte cheese and stir until smooth. Whisk in the remaining 1/2 cup of cream to thin (if needed) and remove from heat. Season the sauce with kosher salt and black pepper to taste. Add a pinch of nutmeg. Set aside.
4
Preheat the oven to 400 degrees (F).
5
Butter 6 individual serving size ramekins. Spread a little of the Mornay sauce on the bottoms of the 6 ramekins, and then place some of the celery root on top of it. Next spread a little more Mornay sauce and then top with the fingerling potatoes and the turnips. Add a little more Mornay sauce and top with the golden beets. Sprinkle with salt and top with Mornay sauce. Add the rutabaga slices and a little fresh thyme and salt. Top with the yams and a drizzle of truffle oil. Add a thick layer of Mornay sauce to the top of the ramekins. Top with a little more fresh thyme.
6
Place the ramekins on a baking sheet (so that any sauce that bubbles over will wind up on the sheet pan and not your oven!). Bake the gratin's for about 30 minutes or until the top is hot and bubbly.
7
Serve immediately, while still hot. Top with a little more fresh thyme and another tiny drizzle of truffle oil for a fragrant finish.
8
Enjoy!

1877

kcal

Calories

190

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 18 ingredients. The key ingredients include: FOR THE VEGETABLES:, 1 whole Large Celery Root, 6 whole Fingerling Potatoes, 2 whole Turnips, and more.

Yes, Root Vegetable Gratin falls under the General 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 Vegetable Gratin

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