Mixed Root Vegetable Gratin

A creamy, warming cheese-topped dish.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Mixed Root Vegetable Gratin

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    Ingredients

    butter for the pan 1 garlic clove, crushed
    2 medium parsnips, peeled and thinly sliced pinch of nutmeg
    1 large baking potato, peeled and thinly sliced salt and freshly ground black pepper
    1/2 small celery root, pared and thinly sliced 1/2 cup shredded Gruyere cheese
    2/3 cup whole milk 1 3/4 cups heavy cream, plus more as needed

    directions

    Prep: 15 min Total: More than 60 min
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    • 1

      Preheat the oven to 350°F (180°C). Butter the gratin dish; Overlapping the slices, layer the parsnips, potato, and the celery root.

    • 2

      Mix the cream, milk, garlic, and nutmeg, season with salt and pepper. Pour over vegetables. Sprinkle with the cheese. Bake for 1 hour, or until tender and golden. Let stand 5 minutes then serve hot.

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