Root Vegetable Gratin

su- Root Vegetable Gratin

Thomas J. Story

Total Time 2 hrs

We love the earthy, sweet flavor of the root vegetable combination in this cheesy gratin, but you could also go with the classic all-potato version (use 5 large potatoes, about 3 1/2 lbs. total, in place of the celery root and parsnips).

Ingredients

 2 cups heavy cream
 1 teaspoon kosher salt
 1/2 teaspoon freshly ground nutmeg
 3 large russet potatoes (about 2 lbs.), peeled and thinly sliced
 2 medium parsnips (about 10 oz.), peeled, trimmed, and thinly sliced
 1 large shallot, thinly sliced
 1 medium celery root (about 15 oz.), peeled, halved, and thinly sliced
 8 ounces Italian-style fontina cheese, coarsely shredded
Nutrition Facts
Amount Per Serving
Calories 299Calories from Fat 63
% Daily Value *
Total Fat 21g33%
Saturated Fat 13g65%
Cholesterol 77mg26%
Sodium 362mg16%
Total Carbohydrate 22g8%
Dietary Fiber 2.8g12%
Protein 7.6g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Preheat oven to 325°. In a small saucepan, bring cream, salt, and nutmeg to a simmer. Remove from heat and set aside.

Step 2
2

Lay half the potatoes evenly in a shallow 2 1/2-qt. baking dish, followed by half the parsnips and all the shallot and celery root. Top with half the cheese. Add remaining parsnips, then remaining potatoes. Pour warm cream over vegetables. Sprinkle evenly with remaining cheese.

Step 3
3

Bake until bubbling, golden brown, and tender when pierced, about 1 1/4 hours. Let sit 10 minutes before serving.

Step 4
4

Make ahead: Up to 2 days; reheat at 325° until center is warm, about 30 minutes.

Step 5
5

Note: Nutritional analysis is per serving.

Ingredients

 2 cups heavy cream
 1 teaspoon kosher salt
 1/2 teaspoon freshly ground nutmeg
 3 large russet potatoes (about 2 lbs.), peeled and thinly sliced
 2 medium parsnips (about 10 oz.), peeled, trimmed, and thinly sliced
 1 large shallot, thinly sliced
 1 medium celery root (about 15 oz.), peeled, halved, and thinly sliced
 8 ounces Italian-style fontina cheese, coarsely shredded

Directions

Step 1
1

Preheat oven to 325°. In a small saucepan, bring cream, salt, and nutmeg to a simmer. Remove from heat and set aside.

Step 2
2

Lay half the potatoes evenly in a shallow 2 1/2-qt. baking dish, followed by half the parsnips and all the shallot and celery root. Top with half the cheese. Add remaining parsnips, then remaining potatoes. Pour warm cream over vegetables. Sprinkle evenly with remaining cheese.

Step 3
3

Bake until bubbling, golden brown, and tender when pierced, about 1 1/4 hours. Let sit 10 minutes before serving.

Step 4
4

Make ahead: Up to 2 days; reheat at 325° until center is warm, about 30 minutes.

Step 5
5

Note: Nutritional analysis is per serving.

Root Vegetable Gratin
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