Root vegetable gratin

Root Vegetable Gratin

HEARTY FALL RECIPE

This is one of those recipes to take on when you’ve got some time to hang out. It isn’t difficult to make, but can take up to two hours from start to finish. While the recipes on this website usually make enough for just two people, this one serves four. I like to serve half of the vegetable gratin on the first day, then reheat it on the second or third day at 325° F for 30 minutes. (It’s even better on day two.)

This recipe is adapted from the one on the Bon Appétit website. For consistent cooking, the vegetables must be sliced pretty thin, about 1/16th of an inch.

Ingredients

2 Tbl unsalted butter
3/4 cup cubed bread
3/4 cup grated Parmesan, divided
3 sprigs thyme plus scant 1 tsp leaves
Kosher salt and freshly ground black pepper
1.5 cup heavy cream
1/2 cup vegetable broth broth
1/2 lb turnips, peeled, sliced very thin
1/2 lb parsnips, peeled, sliced very thin
1/2 lb baby new potatoes, sliced very thin
1/2 lb carrots, peeled, sliced very thin
1 garlic clove, thinly sliced

Method

  1. Preheat oven to 400° F.
  2. Butter a 1-quart baking dish.
  3. Melt 1 Tbl butter in a medium skillet over medium-high heat.
  4. Add breadcrumbs; cook, stirring often, until golden brown, 5-7 minutes.
  5. Transfer to a small bowl and toss with 1/4 cup Parmesan and 1/2 Tbl thyme leaves; season with salt and pepper and set aside.
  6. Bring cream, broth, thyme sprigs, and 1 Tbl butter to a simmer in a medium saucepan over medium heat. Season lightly with salt and pepper.
  7. Remove from heat, cover, and let sit 10 minutes. Discard thyme.
  8. Cover and keep warm.
  9. Toss vegetables and garlic in a large bowl. Season with salt and pepper.
  10. Arrange one-third of vegetables in dish and top with 1/4 cup Parmesan.
  11. Arrange a second layer of vegetables and top with the final 1/4 cup Parmesan.
  12. Top with remaining vegetables.
  13. Pour cream mixture over.
  14. Set a piece of parchment paper directly on top of gratin.
  15. Bake until vegetables are crisp-tender and cream is thickened, 50-60 minutes.
  16. Uncover, top with breadcrumb mixture, and bake until gratin is bubbling and breadcrumbs are brown, 15-20 minutes longer.
  17. Let sit 10 minutes.
  18. Serve with a green salad.

This Root Vegetable Gratin recipe serves four.
Approx. 534 calories per serving.

Leave a Comment

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pin It on Pinterest

Share This

Share this post with your friends!

Scroll to Top