Name: Easy Root Vegetable Gratin
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Chicken broth - ½ cup; Butter - 2 tablespoons; Baking potatoes, peeled and thinly sliced - 1 ½ pounds; Sweet potatoes, peeled and thinly sliced - 1 ½ pounds; Celery root, peeled and cut into thin slices - 1 pound; Parsnips, peeled and thinly sliced - 1 pound; Salt - 1 ¼ teaspoons; Ground black pepper - ½ teaspoon; Heavy whipping cream, warmed - ⅔ cup; Shredded Gruyere cheese - 6 ounces

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Easy Root Vegetable Gratin

1. Chicken broth - ½ cup

2. Butter - 2 tablespoons

3. Baking potatoes, peeled and thinly sliced - 1 ½ pounds

4. Sweet potatoes, peeled and thinly sliced - 1 ½ pounds

5. Celery root, peeled and cut into thin slices - 1 pound

6. Parsnips, peeled and thinly sliced - 1 pound

7. Salt - 1 ¼ teaspoons

8. Ground black pepper - ½ teaspoon

9. Heavy whipping cream, warmed - ⅔ cup

10. Shredded Gruyere cheese - 6 ounces

How to cook deliciously - Easy Root Vegetable Gratin

1. Stage

Preheat oven to 400 degrees F (200 degrees C). Combine chicken broth and butter in a 9x13-inch baking dish; place dish in oven to melt butter while oven preheats.

2. Stage

Toss baking potatoes, sweet potatoes, celery root, parsnips, salt, and black pepper together in a bowl. Pour into prepared baking dish and stir to coat vegetables with broth mixture. Cover the baking dish with aluminum foil.

3. Stage

Roast vegetables in the preheated oven for 40 minutes. Uncover the baking dish and discard aluminum foil. Pour heavy whipping cream over vegetables and sprinkle Gruyere cheese over the top. Continue baking until vegetables are tender and cheese is melted and golden, about 30 minutes. Cool for 10 minutes before serving.