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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.