Cheesy Root Vegetable Gratin Recipes

ROOT VEGETABLE GRATIN

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
• Combine the heavy whipping cream, chicken stock, butter, thyme, garlic and Parmesan rind in a small saucepot. Place over medium-low heat and cook just until simmering, 10 to 12 minutes. Turn off the heat and whisk in the flour. Strain the cream mixture through a colander into a container with a pour spout and discard the thyme stems, garlic and cheese rind.
• Spread the potato rounds in an even layer in the bottom of the prepared baking dish. Pour a third of the cream mixture over the potatoes. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup grated cheese. Next, shingle half the carrots and parsnips in alternating rows in an even layer. Pour a third of the cream mixture over the top, then sprinkle with salt, pepper and 1/2 cup cheese. Finally, shingle the remaining parsnips and carrots in alternating rows in an even layer. Use your hands to lightly press down on the vegetables to even out, if needed. Pour the remainder of the cream mixture over the top, then sprinkle with salt and pepper. Reserve the remaining cheese (about 1 cup).
• Cover the baking dish tightly with aluminum foil and bake until the vegetables are fairly tender and the sauce is simmering, about 1 hour. Remove the foil and sprinkle the top of the gratin with the remaining cheese. Bake, uncovered, until the cheese is lightly browned and the vegetables are tender, another 30 minutes.
• Cool for at least 10 minutes before slicing. Serve warm.

ROOT VEGETABLE GRATIN

Steps:

• 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.

CHEF JOHN'S ROOT VEGETABLE GRATIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring a large pot of generously salted water to a boil. Add the vegetables, and cook uncovered for 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the vegetables are cold, drain well, and set aside.
• Cook garlic and butter in a large skillet over medium heat until garlic starts sizzling, about 3 minutes.
• Stir in chicken broth, heavy cream, thyme, nutmeg, and cayenne pepper; cook until mixture begins to simmer, about 5 minutes.
• Coat a 9x13-inch baking dish with olive oil and spread vegetables evenly over the oil.
• Pour broth and cream mixture over vegetables and top with half of the grated Parmigiano-Reggiano cheese.
• Cover baking dish loosely with aluminum foil, place on a baking sheet, and bake in the preheated oven for 40 minutes.
• Remove baking dish from the oven and top with remaining Parmigiano-Reggiano. Bake uncovered until vegetables are browned, bubbling, and tender, about an additional 30 minutes.
• Remove from the oven and let rest for 20 minutes.

CHEESY ROOT VEGETABLE GRATIN

Steps:

• Preheat oven to 400˚F. Grease a 3 quart baking dish with butter.
• Slice sweet potato, parsnips and beets into very thin rounds (using a mandoline is easiest) and transfer each vegetable to its own bowl.
• Pour 4 tablespoons cream over each sweet potatoes and parsnips, and 2 tablespoons cream over beets. Top each bowl of sliced vegetables with ½ ounce grated Parmesan and 1 teaspoon minced thyme. Season each bowl generously with salt and pepper and toss together until all vegetable slices are well coated.
• Pour remaining 1/4 cup cream into the bottom of a 3 quart (oval) baking dish and sprinkle with ½ ounce of Parmesan and minced garlic.
• Grab a stack of sweet potatoes and line them standing up on a bias, at the top of the baking dish. Follow the sweet potato with a row of parsnips, followed by a row of beets. Repeat with the remaining sweet potatoes, parsnips and beets, creating 6 rows of root vegetables.
• Season top of gratin with salt, pepper and sprinkle of remaining Parmesan.
• Cover with foil and bake for 30 minutes or until vegetables are soft.
• Uncover gratin and top with shredded gruyere.
• Place gratin back into oven, uncovered, and continue to bake for an additional 18 to 20 minutes or until vegetables are fork tender, cheese has melted and the top has lightly browned.
• Finish with a sprinkle of fresh thyme leaves. Serve.

ROOT VEGETABLE AU GRATIN

Steps:

• Arrange the potatoes, rutabaga, turnip and parsnip in a greased 13-in. x 9-in. baking dish., In a small saucepan, combine the cream, rosemary, flour and seasoned salt. Bring to a gentle boil. Remove from the heat; pour over vegetables. Sprinkle with cheese., Cover and bake at 375° for 30 minutes. Uncover; bake for 20-25 minutes longer or until bubbly and vegetables are tender.

ROOT-VEGETABLE GRATIN

Steps:

• Preheat oven to 350 degrees.
• Spray a shallow 9-by-13-inch baking dish with nonstick cooking spray. Sprinkle bottom of dish with salt and pepper. Set aside 1 cup cheese. Place a layer of sweet potatoes, in an overlapping fashion, on bottom of baking dish; sprinkle with some of the remaining 2 cups cheese. Top with a layer of yellow beets, overlapping in the same fashion; sprinkle with more of the remaining cheese. Repeat process making a layer of parsnips, followed by celery root, and Yukon gold potatoes, topping each layer evenly with some of the remaining cheese.
• Gently pour cream over vegetables. Cover baking dish with parchment paper-lined aluminum foil; place baking dish on a rimmed baking sheet. Transfer to oven and bake until a knife is easily inserted into gratin. Uncover and sprinkle reserved cheese over top; increase oven temperature to 425 degrees. Return baking dish to oven and continue baking until cheese is browned and bubbly, about 15 minutes more.
• Remove baking dish from oven and let gratin stand 30 minutes before serving.

EASY ROOT VEGETABLE GRATIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Combine chicken broth and butter in a 9x13-inch baking dish; place dish in oven to melt butter while oven preheats.
• Toss baking potatoes, sweet potatoes, celery root, parsnips, salt, and black pepper together in a bowl. Pour into prepared baking dish and stir to coat vegetables with broth mixture. Cover the baking dish with aluminum foil.
• Roast vegetables in the preheated oven for 40 minutes. Uncover the baking dish and discard aluminum foil. Pour heavy whipping cream over vegetables and sprinkle Gruyere cheese over the top. Continue baking until vegetables are tender and cheese is melted and golden, about 30 minutes. Cool for 10 minutes before serving.

ROOT VEGETABLE GRATIN

Steps:

• Preheat oven to 400°F. Brush 13 x 9 x 2-inch glass baking dish with melted butter. Arrange 1/4 of potatoes evenly over bottom of baking dish. Arrange half of carrots evenly over potatoes. Arrange of potatoes evenly over carrots. Sprinkle with salt and pepper. Sprinkle 1/2 cup cheese over. Arrange celery root evenly over cheese; arrange 1/4 of potatoes evenly over celery root. Arrange remaining carrots evenly over potatoes. Arrange remaining potatoes evenly over carrots. Sprinkle with salt and pepper. Pour cream over vegetables. Sprinkle remaining 3/4 cup cheese over top.
• Cover vegetables with foil and bake 30 minutes. Uncover and bake until vegetables are tender and top is golden, about 35 minutes longer. Remove gratin from oven and let cool 15 minutes. Sprinkle with chopped green onion and serve.

ROOT VEGETABLE GRATIN WITH BLUE CHEESE

Steps:

• Preheat oven to 425°F. Butter 9x13x2-inch baking dish.
• Peel parsnips and carrots and cut into 1/4-inch-thick slices. Peel rutabagas, cut in half, then cut into 1/4-inch-thick half-rounds. Bring cream, stock, garlic and thyme to boil in large saucepan. Add rutabagas, cover and simmer 10 minutes. Add carrots and parsnips to rutabagas and simmer 5 minutes longer. Season generously with salt and pepper.
• Transfer vegetables and cream mixture to prepared dish. Bakes uncovered until vegetables are tender and liquid thickens, about 35 minutes. Sprinkle cheese over and bake 10 minutes longer. Cool 15 minutes before serving. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat in covered dish in 350°F. oven about 20 minutes.)