Root Vegetable Gratin
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 317
- Total Fat
- 22
- Saturated Fat
- 13
- Carbohydrates
- 26
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 7
- Cholesterol
- 76
- Sodium
- 485
- Total: 2 hr
- Active: 30 min
Ingredients
1 1/2 cups heavy cream
2 pounds waxy potatoes
1/2 medium celery root (about 6 ounces)
2 medium parsnips (about 4 ounces)
Kosher salt and freshly ground black pepper
2 teaspoons fresh thyme leaves
4 ounces manchego cheese, shredded
Directions
- Preheat the oven to 350 degrees F. Drizzle 1/4 cup of the heavy cream over the bottom of a 2 1/2-quart baking dish.
- Peel the potatoes, celery root and parsnips, then thinly slice on a mandolin into a large bowl; toss to combine. Spread about one-third of the potato mixture in the prepared baking dish and sprinkle with 1/2 teaspoon salt, a few grinds of pepper and one-third of the remaining heavy cream.
- Top with another third of the potato mixture, then sprinkle with 1 teaspoon of the thyme and about half of the remaining heavy cream. Finish with a thick layer of potato mixture and sprinkle with 1/2 teaspoon salt and the remaining 1 teaspoon thyme. Drizzle with the remaining heavy cream, then sprinkle with the manchego.
- Cover the gratin with foil and bake until the vegetables are very tender, about 1 hour 20 minutes.
- Preheat the broiler and carefully position a rack about 5 inches from the heat source. Uncover the baking dish and broil until the cheese browns, about 3 minutes. Let the gratin rest for 10 minute before serving.