ROOT VEGETABLE GRATIN

Root Vegetable Gratin image

Provided by Ina Garten

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 13

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Ingredients

Good olive oil
1 1/2 cups sliced yellow onion (1 large)
2 cups (1/4-inch-sliced) fennel, top and core removed
1 tablespoon minced garlic (3 cloves)
1 pound sweet potatoes, peeled and sliced 1/4 inch thick
1 pound celery root, peeled and sliced 1/4 inch thick
1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
2 1/2 cups heavy cream
1/2 cup chicken stock, preferably homemade
2 cups grated Gruyere cheese (6 ounces with rind)
2 teaspoons minced fresh thyme leaves
Kosher salt and freshly ground black pepper
2 1/2 cups coarse fresh bread crumbs, crusts removed

Steps:

Preheat the oven to 350 degrees F. Butter a 13-by-10-by-2 1/2-inch baking dish.
Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat, add the onion and fennel and cook for 10 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook for one minute.
Meanwhile, in a large bowl, combine the onion mixture, sweet potatoes, celery root, Yukon Gold potatoes, cream, chicken stock, Gruyere, thyme, 1 tablespoon salt and 1 1/2 teaspoons pepper. Pour the mixture into the prepared baking dish and press lightly so the vegetables lie flat all the way to the edge. Combine the bread crumbs and 2 tablespoons of olive oil and distribute evenly on top. Bake uncovered for 1 1/2 hours, until the vegetables are very tender when tested with a small knife and the top is browned and bubbly. Allow to set for 15 minutes and serve hot.
Make ahead: Bake in advance and reheat while the turkey rests, or assemble the dish, cover and refrigerate for up to 24 hours, then bake before serving.

*** Explore more Root Vegetable Gratin Recipes »

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Stephanie Hug

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This gratin is a great way to get your kids to eat their vegetables. My kids love it, and they always ask for seconds.

Md Urman

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I love the crispy Parmesan crust on top of this gratin. It adds a nice touch of texture and flavor.

kaine ostrander-bailey

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This gratin is a great make-ahead dish. I often make it the night before and then reheat it for dinner the next day.

Nazeem Buluk

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I'm a big fan of root vegetables, and this gratin is one of my favorites. It's so creamy and cheesy, and the vegetables are always perfectly tender.

Tanbir Shekh

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This gratin is a great way to use up leftover vegetables. I always have a few odds and ends in my fridge, and this is a great way to use them up.

Aidrik Cotton

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I love this gratin! It's so easy to make and always turns out perfectly. The vegetables are always tender and flavorful, and the sauce is creamy and cheesy.

Nour sherif

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This was a delicious and elegant side dish. I served it with a roasted chicken, and it was a perfect complement. The vegetables were tender and flavorful, and the sauce was creamy and rich.

Rama Diza

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This gratin was easy to make and turned out great! I used a mix of root vegetables that I had on hand, and it was all delicious. The gratin was creamy and cheesy, and the vegetables were perfectly tender.

Hubdar Ali

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I'm not usually a fan of root vegetables, but this gratin changed my mind. The combination of sweet potatoes, parsnips, and carrots was delicious, and the creamy sauce was the perfect complement. I'll definitely be making this again.

Issa Basengezi

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This root vegetable gratin was a hit with my family! The flavors were rich and complex, and the vegetables were perfectly tender. I especially loved the crispy Parmesan crust on top. I will definitely be making this again.

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