Name: Chef John's Root Vegetable Gratin
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Yukon Gold potatoes, scrubbed and sliced 1/8-inch thick with peel - 2; Turnip, peeled and sliced 1/8-inch thick - 1; Rutabaga, peeled and sliced 1/8-inch thick - 1; Celery root, peeled and sliced 1/8-inch thick - 1 small; Parsnip, peeled and sliced 1/8-inch thick - 1; Salt, to taste - 1; Garlic, minced - 3 cloves; Butter - 2 tablespoons; Chicken broth - 1 ¼ cups; Heavy cream - 1 cup; Chopped fresh thyme - 1 tablespoon; Ground nutmeg - 1 pinch; Cayenne pepper - 1 pinch; Olive oil - 2 teaspoons; Finely grated Parmigiano-Reggiano cheese, divided - ¼ cup

Ingredients for - Chef John's Root Vegetable Gratin

1. Yukon Gold potatoes, scrubbed and sliced 1/8-inch thick with peel 2

2. Turnip, peeled and sliced 1/8-inch thick 1

3. Rutabaga, peeled and sliced 1/8-inch thick 1

4. Celery root, peeled and sliced 1/8-inch thick 1 small

5. Parsnip, peeled and sliced 1/8-inch thick 1

6. Salt, to taste 1

7. Garlic, minced 3 cloves

8. Butter 2 tablespoons

9. Chicken broth 1 ¼ cups

10. Heavy cream 1 cup

11. Chopped fresh thyme 1 tablespoon

12. Ground nutmeg 1 pinch

13. Cayenne pepper 1 pinch

14. Olive oil 2 teaspoons

15. Finely grated Parmigiano-Reggiano cheese, divided ¼ cup

How to cook deliciously - Chef John's Root Vegetable Gratin

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C).

2 . Stage

Bring a large pot of generously salted water to a boil. Add the vegetables, and cook uncovered for 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the vegetables are cold, drain well, and set aside.

3 . Stage

Cook garlic and butter in a large skillet over medium heat until garlic starts sizzling, about 3 minutes.

4 . Stage

Stir in chicken broth, heavy cream, thyme, nutmeg, and cayenne pepper; cook until mixture begins to simmer, about 5 minutes.

5 . Stage

Coat a 9x13-inch baking dish with olive oil and spread vegetables evenly over the oil.

6 . Stage

Pour broth and cream mixture over vegetables and top with half of the grated Parmigiano-Reggiano cheese.

7 . Stage

Cover baking dish loosely with aluminum foil, place on a baking sheet, and bake in the preheated oven for 40 minutes.

8 . Stage

Remove baking dish from the oven and top with remaining Parmigiano-Reggiano. Bake uncovered until vegetables are browned, bubbling, and tender, about an additional 30 minutes.

9 . Stage

Remove from the oven and let rest for 20 minutes.