Root Vegetable Gratin

Total Time:
2 hr 20 min
25 min
15 min
1 hr 40 min

8 to 10 servings

  • Good olive oil
  • 1 1/2 cups sliced yellow onion (1 large)
  • 2 cups (1/4-inch-sliced) fennel, top and core removed
  • 1 tablespoon minced garlic (3 cloves)
  • 1 pound sweet potatoes, peeled and sliced 1/4 inch thick
  • 1 pound celery root, peeled and sliced 1/4 inch thick
  • 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
  • 2 1/2 cups heavy cream
  • 1/2 cup chicken stock, preferably homemade
  • 2 cups grated Gruyere cheese (6 ounces with rind)
  • 2 teaspoons minced fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 2 1/2 cups coarse fresh bread crumbs, crusts removed
  • Preheat the oven to 350 degrees F. Butter a 13-by-10-by-2 1/2-inch baking dish.

  • Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat, add the onion and fennel and cook for 10 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook for one minute.

  • Meanwhile, in a large bowl, combine the onion mixture, sweet potatoes, celery root, Yukon Gold potatoes, cream, chicken stock, Gruyere, thyme, 1 tablespoon salt and 1 1/2 teaspoons pepper. Pour the mixture into the prepared baking dish and press lightly so the vegetables lie flat all the way to the edge. Combine the bread crumbs and 2 tablespoons of olive oil and distribute evenly on top. Bake uncovered for 1 1/2 hours, until the vegetables are very tender when tested with a small knife and the top is browned and bubbly. Allow to set for 15 minutes and serve hot.

  • Make ahead: Bake in advance and reheat while the turkey rests, or assemble the dish, cover and refrigerate for up to 24 hours, then bake before serving.

  • Photograph by Johnny Miller

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