Mixed Root Vegetable Gratin

Name: Mixed Root Vegetable Gratin
Ingredients: Butter for the pan; 2 medium parsnips, peeled and thinly sliced; 1 large baking potato, peeled and thinly sliced; 1/2 small celery root, pared and thinly sliced; 1 3/4 cups heavy cream, plus more as needed; 2/3 cup whole milk; 1 garlic clove, crushed; Pinch of nutmeg; Salt and freshly ground black pepper; 1/2 cup shredded Gruyere cheese

10 ingredients

7 steps

Ingredients

Butter for the pan
2 medium parsnips, peeled and thinly sliced
1 large baking potato, peeled and thinly sliced
1/2 small celery root, pared and thinly sliced
1 3/4 cups heavy cream, plus more as needed
2/3 cup whole milk
1 garlic clove, crushed
Pinch of nutmeg
Salt and freshly ground black pepper
1/2 cup shredded Gruyere cheese

Directions

1

Preheat the oven to 350F (180C).
2

Butter the gratin dish; Overlapping the slices, layer the parsnips, potato, and the celery root.
3

Mix the cream, milk, garlic, and nutmeg, season with salt and pepper.
4

Pour over vegetables.
5

Sprinkle with the cheese.
6

Bake for 1 hour, or until tender and golden.
7

Let stand 5 minutes then serve hot.