Root Vegetable Gratin
Total Time
2 to 2 1/4 hours
Rating
5 out of 5 stars
(80)
Ingredients
8-10 servings
- Olive oil
- 1 large onion, sliced (1 1/2 cups)
- 2 cups (1/4-inch-sliced) fennel, top and core, if thick, removed
- 3 cloves garlic, minced (1 tablespoon)
- 1 pound sweet potatoes, peeled and sliced 1/4-inch thick
- 1 pound celery root, peeled and sliced 1/4-inch thick
- 1 pound yukon gold, peeled and sliced 1/4-inch thick
- 1 cup heavy cream
- 2 cups chicken or vegetable stock or broth
- 2 cups grated gruyere cheese (6 ounces with rind)
- 2 teaspoons minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 2 1/2 cups coarse fresh breadcrumbs or panko
- 2 to 3 tablespoons melted butter
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Preparation
Step 1
Heat your oven to 350°F. Butter a 13×9-inch deep baking dish.
Step 2
Heat 2 tablespoons olive oil in a large deep (ideally 12-inch) saute pan over medium heat and add the onions and fennel. Cooking, tossing occasionally, until lightly browned and tender, about 10 minutes. Add the garlic and cook for one minute more.
Step 3
Meanwhile, in the largest bowl you own, combine the onion mixture with remaining vegetables, cream, stock, cheese, thyme, 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper. Pour mixture into prepared dish and spread until even. Mix breadcrumbs and butter until evenly coated and distribute evenly over top of dish.
Step 4
Bake 1 1/2 hours uncovered, or until vegetables are very tender when tested with a small knife and the top is browned and bubbly. Allow to set for 15 minutes at room temperature and serve hot.
Step 5
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Chef's notes
Ina Garten's original recipe calls for 1/2 cup chicken broth and 2 1/2 cups heavy cream. I've reduced the cream to 1 cup and increased the broth to 2 cups for a less rich but still flavorful dish.
This dish can be made ahead of time and stored in the fridge for 1-3 days or frozen for longer storage. Defrost in the fridge and bring to room temperature before reheating.
