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

Root Vegetable Gratin requires around 2 hours from start to finish. One serving contains 366 calories, 10g of protein, and 25g of fat. This recipe serves 10. If you have celery root, parsnips, shallot, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet.

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