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Creamy Winter Root Vegetable Gratin


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Creamy Winter Root Vegetable Gratin 0 Picture


  • 3 tablespoons butter plus more
  • 1 large onion thinly sliced
  • 1 teaspoon minced garlic
  • 1 large baking potato
  • 2 parsley roots
  • 1 celery root
  • 2/3 cup whipping cream plus
  • 2 tablespoons whipping cream
  • 2/3 cup whole milk
  • 1 1/2 teaspoons salt
  • Freshly-ground black pepper to taste


Servings 6


Step 1

Heat butter in large, wide pot over medium heat. Add onion and garlic and cook until onion softens, stirring often, about 5 minutes. Do not brown.

Peel potato and celery root, cut in half lengthwise and thinly slice. Trim parsley roots, peel and thinly slice. Add potato, parsley roots, celery root, 2/3 cup cream, milk, salt and pepper to taste. Cook mixture, uncovered, stirring often, until mixture is thick and vegetables are almost tender, about 25 minutes.

Transfer mixture to greased, shallow 6-cup baking dish. Smooth surface with spatula. (Can be made to this point a day ahead, cooled, then covered and refrigerated. Let come to room temperature before baking.)

Spoon 2 tablespoons cream over mixture; spread with spatula. Bake at 350 degrees until gratin bubbles and is lightly browned, 35 to 45 minutes. For a browner surface, place under moderate broiler 2 to 3 minutes. Serve hot.

This recipe yields 6 servings.

Each serving: 209 calories; 701 mg sodium; 62 mg cholesterol; 18 grams fat; 10 grams carbohydrates; 3 grams protein; 0.54 gram fiber.

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