CHEF JOHN'S ROOT VEGETABLE GRATIN

Chef John's Root Vegetable Gratin image

I cheated and added some potatoes to mellow things out, but this is still a very delicious and enjoyable way to eat root veggies.

Provided by Chef John

Categories Side Dish Vegetables

Time 2h

Yield 6

Number Of Ingredients 15

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Ingredients

2 Yukon Gold potatoes, scrubbed and sliced 1/8-inch thick with peel
1 turnip, peeled and sliced 1/8-inch thick
1 rutabaga, peeled and sliced 1/8-inch thick
1 small celery root, peeled and sliced 1/8-inch thick
1 parsnip, peeled and sliced 1/8-inch thick
salt, to taste
3 cloves garlic, minced
2 tablespoons butter
1 ¼ cups chicken broth
1 cup heavy cream
1 tablespoon chopped fresh thyme
1 pinch ground nutmeg
1 pinch cayenne pepper
2 teaspoons olive oil
¼ cup finely grated Parmigiano-Reggiano cheese, divided

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Bring a large pot of generously salted water to a boil. Add the vegetables, and cook uncovered for 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the vegetables are cold, drain well, and set aside.
Cook garlic and butter in a large skillet over medium heat until garlic starts sizzling, about 3 minutes.
Stir in chicken broth, heavy cream, thyme, nutmeg, and cayenne pepper; cook until mixture begins to simmer, about 5 minutes.
Coat a 9x13-inch baking dish with olive oil and spread vegetables evenly over the oil.
Pour broth and cream mixture over vegetables and top with half of the grated Parmigiano-Reggiano cheese.
Cover baking dish loosely with aluminum foil, place on a baking sheet, and bake in the preheated oven for 40 minutes.
Remove baking dish from the oven and top with remaining Parmigiano-Reggiano. Bake uncovered until vegetables are browned, bubbling, and tender, about an additional 30 minutes.
Remove from the oven and let rest for 20 minutes.

Nutrition Facts : Calories 308.9 calories, Carbohydrate 25.2 g, Cholesterol 68.5 mg, Fat 21.7 g, Fiber 4.6 g, Protein 5.8 g, SaturatedFat 12.5 g, Sodium 448.4 mg, Sugar 6.3 g

*** Explore more Chef John's Root Vegetable Gratin Recipes »

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Don Dixon

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I've made this gratin several times and it's always a hit. It's a great side dish for any occasion.

Maggie kizz

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This gratin is a great way to get your kids to eat their vegetables. My kids loved it! It's cheesy and creamy, and the vegetables are tender and flavorful.

tanika White

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I made this gratin for a dinner party and it was a huge success! Everyone loved it. It's a great way to use up root vegetables, and it's a delicious and elegant side dish.

Rohit Bc

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This was a great recipe! The gratin was easy to make and it turned out delicious. I used a variety of root vegetables, including carrots, parsnips, and turnips. The gratin was creamy and cheesy, and the vegetables were tender and flavorful.

Seso James

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Chef John's Root Vegetable Gratin is a delicious and easy-to-make side dish. I followed the recipe exactly and it turned out perfectly. The vegetables were tender and flavorful, and the gratin had a nice crispy top. I served it with a roasted chicken

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