Root Vegetable Gratin with Gruyere

By á-2053

Ingredients

• 1 Tbs. unsalted butter
• 3 garlic cloves, minced
• 3 cups heavy cream
• Salt and freshly ground pepper
• ¼ tsp. grated nutmeg
• 1 lb. parsnips, peeled, sliced 1/8” thick
• 1 lb. sweet potatoes, peeled, sliced 1/8” thick
• 1 lb. celery root, peeled, sliced 1/8” thick
• 8 oz. Gruyere cheese, shredded
• 1 Tbs. minced fresh thyme
• 3 Tbs. minced fresh parsley

Preparation

Step 1

Preheat oven to 400º Butter 3 Qt. baking dish. In large saucepan, over medium heat, melt butter. Add garlic and cook 1 minute. Add cream, salt, pepper and nutmeg, heat just until bubbles form around edges of pan, about 5 minutes. Remove from heat and let stand 10 minutes.

Arrange a layer of parsnips, slightly overlapping in prepared dish. Arrange a layer of sweet potatoes on top, then a layer of celery root. Pour half of cream mixture over celery root, sprinkle half of cheese, thyme and parsley on top. Repeat with remaining ingredients. Cover dish with foil, place on baking sheet and bake 1 hour. Remove foil, lightly press gratin down with spatula. Continue baking until vegetables are tender and top is golden brown, about 15 – 30 minutes more. Let stand 15 minutes before serving.