Chef John’s Root Vegetable Gratin

Name: Chef John’s Root Vegetable Gratin
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps butter; 1 pinch cayenne pepper; 1 small celery root, peeled and sliced 1/8-inch thick; 296 milliliters chicken broth; 1 Tbsp chopped fresh thyme; 3 cloves garlic, minced; 1 pinch ground nutmeg; 237 milliliters heavy cream; 2 teaspoons olive oil; 59 milliliters finely grated Parmigiano-Reggiano cheese, divided; 1 parsnip, peeled and sliced 1/8-inch thick; 1 rutabaga, peeled and sliced 1/8-inch thick; 6 servings salt; 1 turnip, peeled and sliced 1/8-inch thick; 2 Yukon Gold potatoes, scrubbed and sliced 1/8-inch thick with peel

Chef John’s Root Vegetable Gratin might be just the side dish you are searching for. This recipe serves 6. One serving contains 332 calories, 7g of protein, and 22g of fat. A mixture of turnip, heavy cream, yukon gold potatoes, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 1 hour and 55 minutes.

Instructions

Preheat the oven to 375 degrees F (190 degrees C).

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Oven

Bring a large pot of lightly salted water to a boil.

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Water

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Pot

Add the vegetables, and cook uncovered for 3 minutes.

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Vegetable

Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the vegetables are cold, drain well, and set aside.

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Vegetable

Water

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Colander