Root Vegetable Gratin
Need a gluten free and vegetarian side dish? Root Vegetable Gratin could be an amazing recipe to try. One serving contains 366 calories, 10g of protein, and 25g of fat. This recipe serves 10. If you have shallot, nutmeg, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours.
In a small saucepan, bring cream, salt, and nutmeg to a simmer.
Remove from heat and set aside.
Lay half the potatoes evenly in a shallow 2 1/2-qt. baking dish, followed by half the parsnips and all the shallot and celery root. Top with half the cheese.
Add remaining parsnips, then remaining potatoes.
Pour warm cream over vegetables.
Sprinkle evenly with remaining cheese.
Bake until bubbling, golden brown, and tender when pierced, about 1 1/4 hours.
Let sit 10 minutes before serving.
Make ahead: Up to 2 days; reheat at 325 until center is warm, about 30 minutes.