Root Vegetable Gratin

  5.0 – 5 reviews  • Potato
Level: Easy
Total: 2 hr 10 min
Active: 25 min
Yield: 8 to 10 servings

Ingredients

  1. Good olive oil
  2. 1 1/2 cups sliced yellow onion (1 large)
  3. 2 cups (1/4-inch-sliced) fennel, top and core removed
  4. 1 tablespoon minced garlic (3 cloves)
  5. 1 pound sweet potatoes, peeled and sliced 1/4 inch thick
  6. 1 pound celery root, peeled and sliced 1/4 inch thick
  7. 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
  8. 2 1/4 cups heavy cream
  9. 1/2 cup chicken stock, preferably homemade
  10. 2 cups grated Gruyère cheese (6 ounces with rind)
  11. 2 teaspoons minced fresh thyme leaves
  12. Kosher salt and freshly ground black pepper
  13. 2 1/2 cups coarse fresh bread crumbs, crusts removed

Instructions

  1. Preheat the oven to 350 degrees. Butter a 13-by-10-by-2 1/2-inch oval baking dish.
  2. 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.
  3. 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.

Nutrition Facts

Serving Size 1 of 10 servings
Calories 460
Total Fat 32 g
Saturated Fat 18 g
Carbohydrates 31 g
Dietary Fiber 4 g
Sugar 7 g
Protein 13 g
Cholesterol 90 mg
Sodium 644 mg

Reviews

Jesse Mcbride
This was a huge hit the past 2 Thanksgiving holidays.
Can this be made in advance and frozen or does the heavy cream content pose a problem?
Ashley Frye
Excellent and beautiful addition to any meal. 
Donald Watkins
Just made this recipe this evening and everyone said it was worthy of a repeat performance! In addition to the gruyere cheese, I add some white cheddar cheese for added flavor.

 

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