Easy Root Vegetable Gratin

Name: Easy Root Vegetable Gratin
Ingredients: 1/2 cup chicken broth; 2 tablespoons butter; 1 1/2 pounds baking potatoes, peeled and thinly sliced; 1 1/2 pounds sweet potatoes, peeled and thinly sliced; 1 pound celery root, peeled and cut into thin slices; 1 pound parsnips, peeled and thinly sliced; 1 1/4 teaspoons salt; 1/2 teaspoon ground black pepper; 2/3 cup heavy whipping cream, warmed; 6 ounces shredded Gruyere cheese

10 ingredients

3 steps

Ingredients

1/2 cup chicken broth
2 tablespoons butter
1 1/2 pounds baking potatoes, peeled and thinly sliced
1 1/2 pounds sweet potatoes, peeled and thinly sliced
1 pound celery root, peeled and cut into thin slices
1 pound parsnips, peeled and thinly sliced
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
2/3 cup heavy whipping cream, warmed
6 ounces shredded Gruyere cheese

Directions

1

Preheat oven to 400 degrees F (200 degrees C). Combine chicken broth and butter in a 9x13-inch baking dish; place dish in oven to melt butter while oven preheats.
2

Toss baking potatoes, sweet potatoes, celery root, parsnips, salt, and black pepper together in a bowl. Pour into prepared baking dish and stir to coat vegetables with broth mixture. Cover the baking dish with aluminum foil.
3

Roast vegetables in the preheated oven for 40 minutes. Uncover the baking dish and discard aluminum foil. Pour heavy whipping cream over vegetables and sprinkle Gruyere cheese over the top. Continue baking until vegetables are tender and cheese is melted and golden, about 30 minutes. Cool for 10 minutes before serving.