Root Vegetable Gratin Recipe

Name: Root Vegetable Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb parsnips (about 4 medium); 1 medium celery root (sometimes called celeriac; 3/4 lb total); 1 lb sweet potatoes; 1 1/2 lb russet (baking) potatoes; 2 teaspoons salt; 1 teaspoon finely chopped garlic; 1/2 teaspoon black pepper; 1/4 teaspoon freshly grated nutmeg; 1/2 cup reduced-sodium chicken broth; 1 3/4 cups plus 2 tablespoons heavy cream; an adjustable-blade slicer; a 3-quart gratin or other shallow flameproof baking dish (not glass; 13 by 9 inches)

Servings: persons

1 lb parsnips (about 4 medium)
1 medium celery root (sometimes called celeriac; 3/4 lb total)
1 lb sweet potatoes
1 1/2 lb russet (baking) potatoes
2 teaspoons salt
1 teaspoon finely chopped garlic
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1/2 cup reduced-sodium chicken broth
1 3/4 cups plus 2 tablespoons heavy cream
an adjustable-blade slicer; a 3-quart gratin or other shallow flameproof baking dish (not glass; 13 by 9 inches)

1
Put oven rack in upper third of oven and preheat oven to 400u00b0F.
2
Peel parsnips and cut crosswise into 3-inch lengths with a knife, then cut lengthwise around core into 1/8-inch-thick slices with slicer (discard core). Transfer to a large bowl.
3
Peel celery root and all potatoes (prepare russet potatoes last to avoid discoloration) and halve lengthwise, then cut crosswise into 1/8-inch-thick slices with slicer. Add to parsnips along with salt, garlic, pepper, nutmeg, broth, and 1 3/4 cups cream, tossing to combine. Transfer to gratin dish, spreading evenly.
4
Cut out a piece of parchment or wax paper to fit just inside gratin dish, then butter 1 side of parchment. Cover vegetables directly with parchment, buttered side down, then put dish in a shallow baking pan (to catch any drips). Bake until gratin is bubbling all over and vegetables are tender when pierced with a knife, about 50 minutes. Discard parchment.
5
Just before serving, preheat broiler. Drizzle top of gratin with remaining 2 tablespoons cream and broil 4 to 6 inches from heat until browned, 2 to 3 minutes.

642

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 11 ingredients. The key ingredients include: 1 lb parsnips (about 4 medium), 1 medium celery root (sometimes called celeriac; 3/4 lb total), 1 lb sweet potatoes, 1 1/2 lb russet (baking) potatoes, and more.

Yes, Root Vegetable Gratin falls under the Soups & Stews 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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