Root Vegetable Gratin With Gruyère
Experience a delightful harmony of flavors and textures with this creamy and comforting root vegetable gratin. Layers of tender parsnips, sweet potatoes, and celery root are bathed in a rich cream sauce infused with garlic, nutmeg, and fragrant herbs. Topped with a blanket of melted Gruyère cheese, this indulgent dish emerges from the oven with a golden-brown crust, ready to be savored with each spoonful. Perfect for gatherings or cozy meals at home, this gratin promises to be a crowd-pleaser every time.
— Constant Cookbook
Ingredients
- 1 Tbs. unsalted butter
- 3 garlic cloves, minced
- 3 cups heavy cream
- Salt and freshly ground pepper, to taste
- 1/4 tsp. freshly grated nutmeg
- 1 lb. parsnips, peeled and sliced 1/8 inch thick
- 1 lb. sweet potatoes, peeled and sliced 1/8 inch
- thick
- 1 lb. celery root, peeled and sliced 1/8 inch thick
- 8 oz. Gruyère cheese, shredded
- 1 Tbs. minced fresh thyme
- 3 Tbs. minced fresh flat-leaf parsley
Instructions
- Preheat an oven to 400°F. Butter a 3-quart baking dish.
- In a large saucepan over medium heat, melt the butter. Add the garlic and cook for 1 minute. Add the cream, salt, pepper and nutmeg and heat just until bubbles form around the edges of the pan, about 5 minutes. Remove from the heat and let stand for 10 minutes.
- Arrange a layer of parsnips, slightly overlapping, in the prepared dish. Arrange a layer of sweet potatoes on top, then a layer of celery root. Pour half of the cream mixture over the celery root, and sprinkle half of the cheese, thyme and parsley on top. Repeat with the remaining ingredients.
- Cover the dish with aluminum foil, place on a baking sheet and bake for 1 hour. Remove the foil and lightly press the gratin down with a spatula. Continue baking until the vegetables are tender and the top is golden brown, 15 to 30 minutes more. Let the gratin stand for 15 minutes before serving. Serves 12 to 15.
Comments
No comments found.