Root Vegetable Gratin
Root Vegetable Gratin is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Put oven rack in upper third of oven and preheat oven to 400°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPut oven rack in upper third of oven and preheat oven to 400°F.
Peel parsnips and cut crosswise into 3-inch lengths with a knife, then cut lengthwise around core into 1/8-inch-thick slices with slicer (discard core).
Transfer to a large bowl.
Peel celery root and all potatoes (prepare russet potatoes last to avoid discoloration) and halve lengthwise, then cut crosswise into 1/8-inch-thick slices with slicer.
Add to parsnips along with salt, garlic, pepper, nutmeg, broth, and 1 3/4 cups cream, tossing to combine.
Transfer to gratin dish, spreading evenly.
Cut out a piece of parchment or wax paper to fit just inside gratin dish, then butter 1 side of parchment.
Cover vegetables directly with parchment, buttered side down, then put dish in a shallow baking pan (to catch any drips).
Bake until gratin is bubbling all over and vegetables are tender when pierced with a knife, about 50 minutes.
Discard parchment.
Just before serving, preheat broiler.
Drizzle top of gratin with remaining 2 tablespoons cream and broil 4 to 6 inches from heat until browned, 2 to 3 minutes.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.