Best Chef Johns Root Vegetable Gratin Recipes

Root Vegetable Gratin image

Provided by Food Network Kitchen

Categories side-dish

Time 2h

Yield 8 servings

Number Of Ingredients 7

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

Steps:

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.

Root Vegetable Gratin image

Provided by Ina Garten

Categories side-dish

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 13

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

Steps:

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.