Root Vegetable Gratin Recipe

Name: Root Vegetable Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups heavy cream; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground nutmeg; 3 large russet potatoes, peeled and thinly sliced; 2 large carrots or 1 sweet potatoe, peeled and thinly sliced; 2 medium parsnips, peeled, trimmed, and thinly sliced; 1 large shallot, thinly sliced; 2 garlic cloves, unpeeled, crushed; 1 medium celery root, peeled, halved, and thinly sliced; 8 ounces Gruyere or good Italian Fontina cheese, coarsely shredded; 3 sprigs fresh thyme; 1/2 teaspoon freshly ground black or white pepper

Servings: persons

2 1/2 cups heavy cream
2 teaspoons kosher salt
1/2 teaspoon freshly ground nutmeg
3 large russet potatoes, peeled and thinly sliced
2 large carrots or 1 sweet potatoe, peeled and thinly sliced
2 medium parsnips, peeled, trimmed, and thinly sliced
1 large shallot, thinly sliced
2 garlic cloves, unpeeled, crushed
1 medium celery root, peeled, halved, and thinly sliced
8 ounces Gruyere or good Italian Fontina cheese, coarsely shredded
3 sprigs fresh thyme
1/2 teaspoon freshly ground black or white pepper

1
["Preheat oven to 325u00b0. In a small saucepan, bring cream, salt, pepper, garlic, thyme and nutmeg to a simmer. Remove from heat, strain and set aside.", "Lay half the potatoes evenly in a shallow 2 1/2-qt. baking dish, followed by half the parsnips and all of shallot, carrots and celery root. Top with half the cheese. Add remaining parsnips, then remaining potatoes.", "Pour warm cream over vegetables. Sprinkle evenly with remaining cheese.
2
Place on a reamed baking sheet; transfer to a rack in the lower position of the oven, tent with foil.", "Bake for 1 hour; then remove the foil, transfer to the middle rack and continue baking until bubbling, golden brown, and tender when pierced, about 15 to 20 minutes.", "Transfer to a wire rack, sprinkle with coarse salt and some thyme leaves. Cool for about 10- 15 minutes before serving.", "Make ahead: Up to 2 days; reheat at 325u00b0 until center is warm, about 30 minutes."]

924

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

You need 12 ingredients. The key ingredients include: 2 1/2 cups heavy cream, 2 teaspoons kosher salt, 1/2 teaspoon freshly ground nutmeg, 3 large russet potatoes, peeled and thinly sliced, 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.

That's it — enjoy your meal!

Root Vegetable Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions