Root Vegetable Gratin
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 228
- Total Fat
- 15
- Saturated Fat
- 9
- Carbohydrates
- 17
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 8
- Cholesterol
- 50
- Sodium
- 444
- Total: 2 hr 5 min
- Active: 20 min
Ingredients
2 large russet potatoes (about 1 1/2 pounds), peeled
1 large golden beet (about 1 pound), peeled
1 large fennel bulb (about 12 ounces), trimmed
2 large parsnips (about 10 ounces), peeled
2 teaspoons kosher salt
1 1/2 cups heavy cream
1 1/2 cups shredded Parmesan cheese (6 ounces)
Freshly ground black pepper
Directions
- 1. 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 1/8-inch-thick slices. Toss together the vegetable slices, salt, and 3/4 cup of the cream in a large bowl.
- 2. 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 3/4 cup cream over the vegetables, and top with the remaining 1/2 cup Parmesan. Cover loosely with aluminum foil. Bake for 1 hour and 10 minutes.
- 3. 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.