Root Vegetable Gratin

Root Vegetable Gratin
Photo by Roland Bello

Ingredients

  • 1 3-quart gratin or other shallow flameproof baking dish (not glass; 13 by 9 inches)
  • ¼ teaspoon freshly grated nutmeg
  • 1 ½ pounds russet (baking) potatoes
  • 1 pound parsnips
  • 2 teaspoons salt
  • ½ cup reduced-sodium chicken broth
  • 1 medium celery root (sometimes called celeriac; 3/4 lb total)
  • + 5 more ingredients
    • 1 adjustable-blade slicer
    • 1 pound sweet potatoes
    • 1 teaspoon garlic
    • ½ teaspoon black pepper
    • 30 tablespoons heavy cream

Put oven rack in upper third of oven and preheat oven to 400°F. Peel parsnips and cut crosswise into 3-inch lengths with a knife, then cut lengthwise around core into 1/8-inch-thick slices with slicer (discard core). Transfer to a large bowl. Peel celery root and all potatoes (prepare russet pota...

View full recipe at Epicurious

Comments

Variations on Root Vegetable Gratin

  • Root-Vegetable Gratin
    • 2 large sweet potatoes
    • 1.5 tablespoon(s) extra-virgin olive oil
    • Kosher salt and freshly ground pepper
    • 1 butternut squash neck squash
    • +3 other ingredients
  • Root-Vegetable Gratin
    • 1 butternut squash neck squash, peeled (2 1/4 pounds from a large butternut)
    • 1 1/2 tablespoons extra-virgin olive oil
    • +5 other ingredients
  • Root Vegetable Gratin
    • 1 pound celery root (sometimes called celeriac)
    • 1 cup heavy cream
    • 1/2 teaspoon black pepper
    • Unsalted butter
    • 2 tablespoons all-purpose flour
    • +4 other ingredients
  • Root Vegetable Gratin
    • 4 cups (1/4-inch) sliced peeled Yukon gold potato
    • 1 1/2 tablespoons butter or stick margarine, melted
    • +10 other ingredients
  • Root Vegetable Gratin
    • 2 pounds russet potatoes
    • 4 ounces celery root
    • 1 1/4 cups grated extra-sharp cheddar cheese
    • 1/2 tablespoon butter
    • 2 cups whipping cream
    • +1 other ingredients
  • Root Vegetable Gratin
    • 1 pound white turnips
    • 3/4 pound parsnips
    • 1 1/2 pounds rutabaga
    • 1 cup milk
    • 2 tablespoons all-purpose flour
    • 1 cup heavy cream


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