Chef Johns Root Vegetable Gratin Recipe

Layers of potatoes parsnips celery root sweet potatoes soak garlicky cream gruyere cheese, bake tender crusty American side dream. Chef John style 350°F melds roots rich 1 hour 15 minutes no stir mess. Holiday roast turkey star, impressive depth feeds 8 elegant simple.

Chef Johns Root Vegetable Gratin Recipe

Potatoes parsnips celery root sweet potatoes cream cheese baked crusty.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 15 minutes mins

Servings: 8

Course: Side Dish

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb russet potatoes
• ¾ lb parsnips
• ½ lb celery root
• ¾ lb sweet potatoes
• 2 cups heavy cream
• 2 cups grated gruyere
• 2 garlic cloves
• 1 tsp salt
• ½ tsp nutmeg

Equipment

• Mandoline slicer
• Chef’s knife
• 3-quart baking dish (Oven)
• Garlic clove
• Measuring cups

Method

 

1. Peel potatoes parsnips celery root sweet potatoes. Mandoline 1/8-inch thin rounds even. Soak cold water 10 minutes rinse starch dry stack piles.
2. Rub garlic halves 3-quart baking dish coat flavor. Layer potatoes parsnips celery root sweet potatoes even single. Pour ½ cup cream ½ cup gruyere sprinkle salt nutmeg pinch.
3. Repeat root cream cheese layers 3 times press spoon down. Top thick cream cheese crust. Foil tent 350°F 60 minutes knife slides center tender.
4. Foil off bake 15 minutes bubbly. Broil 2 minutes golden watch close. Rest 15 minutes slices hold.

Notes

1/8-inch thin uniform cooks even soaks cream. Celery root thick peel. Press layers even soak. Foil first steams tender.