Root Vegetable Gratin
12 ingredients
6 steps
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
Directions
-
1Preheat oven to 325°. In a small saucepan, bring cream, salt, pepper, garlic, thyme and nutmeg to a simmer. Remove from heat, strain and set aside.
-
2Lay 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.
-
3Pour warm cream over vegetables. Sprinkle evenly with remaining cheese. Place on a reamed baking sheet; transfer to a rack in the lower position of the oven, tent with foil.
-
4Bake 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.
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5Transfer to a wire rack, sprinkle with coarse salt and some thyme leaves. Cool for about 10- 15 minutes before serving.
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6Make ahead: Up to 2 days; reheat at 325° until center is warm, about 30 minutes.
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