Root Gratin

Name: Root Gratin
Ingredients: 1 pound parsnips, peeled; 1 pound sweet potato, peeled; 1 pound celery root, peeled; 1 pound russet potatoes, peeled; 1 cup heavy cream; 1/2 cup low-sodium chicken stock; 1 teaspoon dried tarragon; 1 tablespoon minced garlic; 6 ounces Gorgonzola cheese, crumbled; 1 teaspoon salt; 2 teaspoons freshly ground black pepper; Special equipment: a 1 1/4 quart oval gratin dish

12 ingredients

10 steps

Ingredients

1 pound parsnips, peeled
1 pound sweet potato, peeled
1 pound celery root, peeled
1 pound russet potatoes, peeled
1 cup heavy cream
1/2 cup low-sodium chicken stock
1 teaspoon dried tarragon
1 tablespoon minced garlic
6 ounces Gorgonzola cheese, crumbled
1 teaspoon salt
2 teaspoons freshly ground black pepper
Special equipment: a 1 1/4 quart oval gratin dish

Directions

1

Preheat oven to 400 degrees F with rack in middle.
2

Slice vegetables into 1/4-inch thick slices.
3

In a large bowl, toss vegetables with cream, stock, tarragon and salt and pepper, garlic and Gorgonzola.
4

Put into prepared gratin dish.
5

Cover loosely with heavy duty foil.
6

Bake for 1 hour, until vegetables are fork tender.
7

If tender, remove foil, leave dish on middle rack and turn broiler on high.
8

Broil gratin until top is golden, 3 to 4 minutes.
9

Let cool 10 minutes before serving.
10

Gratin can be made 1 day ahead and reheated at 325 degrees F, covered with foil for approximately 50 minutes.