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Category: Sides
Prep Time: Cook Time: Total Time:
butter for the pan
1 garlic clove, crushed
2 medium parsnips, peeled and thinly sliced
pinch of nutmeg
1 large baking potato, peeled and thinly sliced
salt and freshly ground black pepper
1/2 small celery root, pared and thinly sliced
1/2 cup shredded Gruyere cheese
2/3 cup whole milk
1 3/4 cups heavy cream, plus more as needed
1 Preheat the oven to 350. Butter the gratin dish; Overlapping the slices, layer the parsnips, potato, and the celery root.
2 Mix the cream, milk, garlic, and nutmeg, season with salt and pepper. Pour over vegetables. Sprinkle with the cheese. Bake for 1 hour, or until tender and golden. Let stand 5 minutes then serve hot.
Yield: 4-6 Servings
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Mixed Root Vegetable Gratin
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Category: Sides
Prep Time: Cook Time: Total Time:
butter for the pan
1 garlic clove, crushed
2 medium parsnips, peeled and thinly sliced
pinch of nutmeg
1 large baking potato, peeled and thinly sliced
salt and freshly ground black pepper
1/2 small celery root, pared and thinly sliced
1/2 cup shredded Gruyere cheese
2/3 cup whole milk
1 3/4 cups heavy cream, plus more as needed
1 Preheat the oven to 350. Butter the gratin dish; Overlapping the slices, layer the parsnips, potato, and the celery root.
2 Mix the cream, milk, garlic, and nutmeg, season with salt and pepper. Pour over vegetables. Sprinkle with the cheese. Bake for 1 hour, or until tender and golden. Let stand 5 minutes then serve hot.
Yield: 4-6 Servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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