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Root Gratin

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  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 1 hr 5 min
  • Yield: 8 servings
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1 pound parsnips, peeled

1 pound sweet potato, peeled

1 pound celery root, peeled

1 pound russet potatoes, peeled

1 cup heavy cream

1/2 cup low-sodium chicken stock

1 teaspoon dried tarragon

1 tablespoon minced garlic

6 ounces Gorgonzola cheese, crumbled

1 teaspoon salt

2 teaspoons freshly ground black pepper

Special equipment: a 1 1/4 quart oval gratin dish


  1. Preheat oven to 400 degrees F with rack in middle.
  2. Slice vegetables into 1/4-inch thick slices. In a large bowl, toss vegetables with cream, stock, tarragon and salt and pepper, garlic and Gorgonzola. Put into prepared gratin dish. Cover loosely with heavy duty foil. Bake for 1 hour, until vegetables are fork tender. If tender, remove foil, leave dish on middle rack and turn broiler on high. Broil gratin until top is golden, 3 to 4 minutes. Let cool 10 minutes before serving.
  3. Gratin can be made 1 day ahead and reheated at 325 degrees F, covered with foil for approximately 50 minutes.