| Level: | Easy |
| Total: | 2 hr 10 min |
| Active: | 25 min |
| Yield: | 8 to 10 servings |
Ingredients
- Good olive oil
- 1 1/2 cups sliced yellow onion (1 large)
- 2 cups (1/4-inch-sliced) fennel, top and core removed
- 1 tablespoon minced garlic (3 cloves)
- 1 pound sweet potatoes, peeled and sliced 1/4 inch thick
- 1 pound celery root, peeled and sliced 1/4 inch thick
- 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- 2 1/2 cups heavy cream
- 1/2 cup chicken stock, preferably homemade
- 2 cups grated Gruyere cheese (6 ounces with rind)
- 2 teaspoons minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 2 1/2 cups coarse fresh bread crumbs, crusts removed
Instructions
- Preheat the oven to 350 degrees F. Butter a 13-by-10-by-2 1/2-inch baking dish.
- Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat, add the onion and fennel and cook for 10 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook for one minute.
- Meanwhile, in a large bowl, combine the onion mixture, sweet potatoes, celery root, Yukon Gold potatoes, cream, chicken stock, Gruyere, thyme, 1 tablespoon salt and 1 1/2 teaspoons pepper. Pour the mixture into the prepared baking dish and press lightly so the vegetables lie flat all the way to the edge. Combine the bread crumbs and 2 tablespoons of olive oil and distribute evenly on top. Bake uncovered for 1 1/2 hours, until the vegetables are very tender when tested with a small knife and the top is browned and bubbly. Allow to set for 15 minutes and serve hot.
- Make ahead: Bake in advance and reheat while the turkey rests, or assemble the dish, cover and refrigerate for up to 24 hours, then bake before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 481 |
| Total Fat | 35 g |
| Saturated Fat | 19 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 14 g |
| Cholesterol | 97 mg |
| Sodium | 658 mg |
Reviews
This is one of the best side dishes ever made. Excellent and easy!
Love Ina and love this recipe! Love the opportunity to try something new!
New Thanksgiving tradition three years running for my mom & I. So creamy and veggie-filled. I add parsnips if you can’t find celery root easily.
This recipe is delicious! Such a nice special side for a holiday meal and presents well too. I baked it and then took it to a dinner party and reheated it in the oven, it was great. It’s easy to make, but does take a little time because of peeling and slicing the vegetables…totally worth it though. I don’t care for gruyere so I used fontina instead and it was perfect. Definitely making again!!!
Tastes good, a bit time consuming.
I make this for our Friendsgiving Thanksgiving every year. It’s perfect! Hot, delicious and so tasty!
I made this for Christmas a couple years ago and everyone loved it. I will make it again soon. Delicious.
This tasted great. It looked terrific on the table. Since it takes a very large dish, it needs to be placed by a person who doesn’t mind serving it in a please- pass-your-dish-fashion.
I might have used one cup of chicken stock instead of 1/2, because the sauce never thickened. I can’t think of any other reason. (Know I measured the cream right) Happy to hear any suggestions as to why this happened.
I might have used one cup of chicken stock instead of 1/2, because the sauce never thickened. I can’t think of any other reason. (Know I measured the cream right) Happy to hear any suggestions as to why this happened.
This is my new favorite Thanksgiving side dish. Very rich, and wonderful combination of flavors to complement any meal. The kids even liked it!