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Mixed Root Vegetable Gratin

Updated February 23, 2016
(1 Votes)

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A creamy, warming cheese-topped dish

10in (25cm) oval ovenproof gratin dish

Makes6 servings

Preparation Time10 min

Preparation Time - Text10 mins

Cooking Time1 min

Cooking Time - Text60

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

One Pot MealYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationvegetarian

Equipmentbaking/gratin dish

Mealbrunch, dinner

Taste and Texturecheesy, creamy, rich, savory

Type of Dishgratin

Ingredients

  • Butter for the pan
  • 2 medium parsnips, peeled and thinly sliced
  • 1 large baking potato, peeled and thinly sliced
  • 1/2 small celery root, pared and thinly sliced
  • 1¾ cups heavy cream, plus more as needed
  • 2/3 cup whole milk
  • 1 garlic clove, crushed
  • Pinch of nutmeg
  • Salt and freshly ground black pepper
  • ½ cup shredded Gruyére cheese

Instructions

Preheat the oven to 350°F (180°C). Butter the gratin dish; Overlapping the slices, layer the parsnips, potato, and the celery root.

Mix the cream, milk, garlic, and nutmeg, season with salt and pepper. Pour over vegetables. Sprinkle with the cheese. Bake for 1 hour, or until tender and golden. Let stand 5 minutes then serve hot.

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