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.

Dairy

American

Side

Comfort

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

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

Enter Kitchen View

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.

Chime In

iVillage

Mixed Root Vegetable Gratin

Ingredients

directions