Root Vegetable Gratin
A creamy and cheesy root vegetable gratin featuring a medley of potatoes, beets, fennel, and parsnips.
Equipment
- Mandoline
- baking dish
Ingredients
Root Vegetables
- 2 large russet potatoes peeled
- 1 large golden beet peeled
- 1 large fennel bulb trimmed
- 2 large parsnips peeled
Other Ingredients
- 2 teaspoons kosher salt
- 1.5 cups heavy cream
- 1.5 cups shredded Parmesan cheese (6 ounces)
- freshly ground black pepper to taste
Instructions
Preparation
- Preheat the oven to 400 degrees F. Lightly grease a 13- x 9-inch baking dish. Using a mandoline or sharp knife, cut the potatoes, beet, fennel, and parsnips into ⅛-inch-thick slices. Toss together the vegetable slices, salt, and ¾ cup of the cream in a large bowl.
- Spread half of the mixture evenly in the prepared baking dish. Top with 1 cup of the Parmesan. Top evenly with the remaining vegetable mixture. Pour the remaining ¾ cup cream over the vegetables, and top with the remaining ½ cup Parmesan. Cover loosely with aluminum foil. Bake for 1 hour and 10 minutes.
- Uncover and bake until the vegetables are tender and the cheese is golden brown, another 20 to 25 minutes. Transfer to a wire rack; cool for 15 minutes before serving with some black pepper ground over the top.
Notes
This recipe has been updated and may differ from what was originally published or broadcast. Inspired by Valerie's Home Cooking by Valerie Bertinelli.
Nutrition
Serving: 1servingCalories: 240kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg
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