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Potatoes parsnips celery root sweet potatoes cream cheese baked crusty.

Chef Johns Root Vegetable Gratin Recipe

Potatoes parsnips celery root sweet potatoes cream cheese baked crusty.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
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.