Root Vegetable Gratin

Name: Root Vegetable Gratin
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 10
Cuisine: Global
Ingredients: 425 grams medium celery root (about , peeled, halved, and thinly sliced; 227 grams Italian-style fontina cheese, coarsely shredded; 473 milliliters heavy cream; 1 teaspoon kosher salt; 1 teaspoons freshly ground nutmeg; 283 grams medium parsnips (about , peeled, trimmed, and thinly sliced; 907 grams large russet potatoes (about , peeled and thinly sliced; 1 large shallot, thinly sliced

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.

Instructions

Preheat oven to 32

Equipment you will use

Oven

In a small saucepan, bring cream, salt, and nutmeg to a simmer.

Ingredients you will need

Nutmeg

Cream

Salt

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Celeriac