Best Root Vegetable Gratin Recipes

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ROOT VEGETABLE GRATIN



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.

ROOT-VEGETABLE GRATIN



Root-Vegetable Gratin image

This exquisite gratin is courtesy of Hosea Rosenberg, winner of Bravo's "Top Chef" and executive chef at Jax Fish House Boulder.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 9

Nonstick cooking spray
Coarse salt and freshly ground pepper
3 cups grated Parmesan cheese
1 1/4 pounds sweet potatoes, peeled and cut into 1/8-inch-thick slices
1 1/4 pounds yellow beets, peeled and cut into 1/8-inch-thick slices
1 1/4 pounds parsnips, peeled and cut into 1/8-inch-thick slices
1 1/4 pounds celery root, peeled and cut into 1/8-inch-thick slices
1 1/4 pounds Yukon gold potatoes, peeled and cut into 1/8-inch-thick slices
2 cups heavy cream

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



Easy Root Vegetable Gratin image

This is a great fall recipe.

Provided by Dave

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h40m

Yield 12

Number Of Ingredients 10

½ cup chicken broth
2 tablespoons butter
1 ½ pounds baking potatoes, peeled and thinly sliced
1 ½ pounds sweet potatoes, peeled and thinly sliced
1 pound celery root, peeled and cut into thin slices
1 pound parsnips, peeled and thinly sliced
1 ¼ teaspoons salt
½ teaspoon ground black pepper
⅔ cup heavy whipping cream, warmed
6 ounces shredded Gruyere cheese

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.

Nutrition Facts : Calories 258.7 calories, Carbohydrate 32.1 g, Cholesterol 39 mg, Fat 11.7 g, Fiber 5.5 g, Protein 7.6 g, SaturatedFat 7 g, Sodium 424.8 mg, Sugar 5.3 g

ROOT VEGETABLE AU GRATIN



Root Vegetable Au Gratin image

Provided by Sandra Lee

Time 2h10m

Yield 4 servings

Number Of Ingredients 15

Nonstick cooking spray
2 1/2 cups milk
1 teaspoon fresh thyme leaves
2 tablespoons butter
1 tablespoon canola oil
1 tablespoon minced garlic
1/4 cup flour
1 cup grated Cheddar
1/4 teaspoon pumpkin pie spice
Salt and freshly ground black pepper
5 large carrots, peeled, sliced on the bias 1/4-inch thick
5 parsnips, peeled, sliced on the bias 1/4-inch thick
1 cup breadcrumbs
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9 by 9-inch baking dish with cooking spray.
  • In a small pot, heat the milk with the thyme over medium-low heat until hot.
  • In a medium saucepan over medium heat, melt the butter with the canola oil. Add the garlic and cook 1 minute. Add the flour and cook stirring constantly until the flour is lightly golden brown, about 2 minutes. Slowly whisk in the hot milk. Bring the mixture to a simmer and cook until very thick. Stir in the Cheddar, pumpkin pie spice and salt and pepper to taste.
  • Coat the bottom of the prepared baking dish with a thin layer of the sauce. Place one layer of carrots slightly overlapping in the bottom of the baking dish. Top with an overlapping layer of the parsnips. Pour a third of the sauce over top. Repeat with two more layers each of the carrots and parsnips, ending with the sauce.
  • In a small bowl, stir together the breadcrumbs, Parmesan, parsley and salt and pepper to taste. Evenly sprinkle over the top of the gratin.
  • Bake until the gratin is bubbling and the topping is browned, and when pierced through the vegetables yield easily, about 1 1/2 hours. If the top begins to brown too quickly, cover with foil. Let rest for 10 minute before serving.

ROOT VEGETABLE GRATIN



Root Vegetable Gratin image

Provided by Trisha Yearwood

Categories     side-dish

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 13

Nonstick cooking spray, for the baking dish
1 1/4 cups heavy whipping cream
1 1/4 cups chicken stock
2 tablespoons salted butter
10 sprigs fresh thyme
4 cloves garlic
1 Parmesan rind
2 tablespoons all-purpose flour
3 large Yukon gold potatoes (about 1 pound), peels on, thinly sliced
Kosher salt and freshly ground black pepper
1/2 pound manchego cheese, grated
3 thick carrots (about 1 pound), thinly sliced
3 thick parsnips (about 1 pound), thinly sliced

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



Root Vegetable Gratin image

Use turnips, rutabagas, kohlrabi or a mix of these vegetables in this delicate winter gratin.

Provided by Martha Rose Shulman

Categories     easy, casseroles, side dish

Time 1h30m

Yield Serves four

Number Of Ingredients 6

1 1/2 pounds turnips, kohlrabi, rutabaga, large parsnips or a combination, peeled and sliced thin (see note)
Salt
freshly ground pepper
1/2 teaspoon fresh thyme leaves
3/4 cup grated Gruyère cheese (3 ounces)
1 1/2 cups low-fat milk (1 or 2 percent)

Steps:

  • Preheat the oven to 400 degrees. Butter a 2-quart gratin or baking dish. Place the sliced vegetables in a large bowl, and season generously with salt and pepper. Add the thyme, and toss together.
  • Arrange the vegetables in the gratin dish. Add the milk, season with more salt and pepper if you wish, and place in the oven on the middle rack. Bake 45 minutes; every 15 minutes, press the vegetables down into the milk with the back of your spoon.
  • Add the cheese, and stir in carefully to incorporate. Return to the oven, and bake another 30 to 45 minutes, stirring or pressing the vegetables down with the back of your spoon every 10 minutes until the gratin is nicely browned and most of the liquid is absorbed. Remove from the heat and serve, or allow to settle and serve warm. (You can make this several hours ahead of serving, and reheat in a medium oven.)

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 660 milligrams, Sugar 13 grams

ROOT VEGETABLE AU GRATIN



Root Vegetable au Gratin image

I make root vegetables even more enticing by combining them with a rich and creamy cheese sauce. This casserole is a favorite at our holiday buffets.-Lizela Sabiranju, Lynnwood, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 10 servings.

Number Of Ingredients 9

3 medium Yukon Gold potatoes, peeled and thinly sliced
1 medium rutabaga, peeled, halved and thinly sliced
1 medium turnip, peeled and thinly sliced
1 medium parsnip, peeled and thinly sliced
2 cups heavy whipping cream
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1 tablespoon all-purpose flour
1 teaspoon seasoned salt
1/2 cup shredded Gruyere or Swiss cheese

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.

Nutrition Facts :

ROOT VEGETABLE GRATIN



Root Vegetable Gratin image

Categories     Cheese     Side     Bake     Thanksgiving     Vegetarian     High Fiber     Parsnip     Turnip     Fall     Rutabaga     Boil     Gourmet

Number Of Ingredients 7

1 1/2 pounds rutabaga (about 1 small)
1 pound white turnips (about 5 medium)
3/4 pound parsnips (about 5 medium)
2 tablespoons all-purpose flour
1 1/4 cups grated Gruyère (about 5 ounces)
1 cup heavy cream
1 cup milk

Steps:

  • With a sharp knife peel rutabaga and cut into 1/8-inch-thick wedges. In a large saucepan of boiling salted water cook rutabaga until crisp-tender, 6 to 8 minutes, and transfer with a slotted spoon to a colander. Drain rutabaga and pat dry between paper towels.
  • Peel turnips and cut into 1/8-inch-thick wedges. Cook turnips in boiling salted water until crisp-tender, 3 to 4 minutes, and transfer with slotted spoon to colander. Drain turnips and pat dry between paper towels.
  • Peel parsnips and cut diagonally into 1/8-inch-thick slices. Cook parsnips in boiling salted water until crisp-tender, 3 to 4 minutes, and transfer with slotted spoon to colander. Drain parsnips and pat dry between paper towels.
  • In a bowl toss together vegetables. Vegetables may be cooked 1 day ahead and chilled, covered.
  • Preheat oven to 350° F. and butter a 2-quart gratin dish, about 12 by 9 by 2 inches.
  • In gratin dish arrange one third vegetables and sprinkle with 1 tablespoon flour, 1/4 cup Gruyère, and salt and pepper to taste. Top cheese with half of remaining vegetables, remaining tablespoon flour, 1/4 cup cheese, and salt and pepper to taste. Arrange remaining vegetables over cheese and pour cream and milk over vegetables.
  • Sprinkle remaining 3/4 cup cheese over vegetables and bake in middle of oven, covered, 30 minutes. Uncover gratin and bake until bubbling and golden, about 40 minutes more.

ROOT VEGETABLE GRATIN WITH BLUE CHEESE



Root Vegetable Gratin with Blue Cheese image

Categories     Bake     Christmas     Thanksgiving     Casserole/Gratin     Blue Cheese     Root Vegetable     Carrot     Parsnip     Winter     Rutabaga     Christmas Eve     Bon Appétit

Yield Serves 10

Number Of Ingredients 8

1 1/2 pounds parsnips
1 1/2 pounds carrots
1 1/2 pounds rutabagas
2 1/2 cups whipping cream
1 cup chicken stock or canned broth
4 garlic cloves, minced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried, crumbled
3/4 cup crumbled Gorgonzola or other blue cheese (about 3 ounces)

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.)

SWEET POTATO AND ROOT VEGETABLE GRATIN



Sweet Potato and Root Vegetable Gratin image

Provided by Food Network

Time 1h35m

Yield 8 servings

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
1 large rutabaga, peeled and thinly sliced -- approximately 1 pound
Salt and pepper, to taste
5 sweet potatoes, peeled -- approximately 21/2 pounds
1 cup shaved Vidalia onions
1 pound large parsnips, peeled and thinly sliced
1 tablespoon freshly chopped herbs

Steps:

  • Preheat oven to 350 degrees. Rub a small amount of the olive oil on the bottom of a casserole dish 81/2 inches. Shingle rutabaga slices to cover the bottom of the casserole overlapping the slices by no more than 1/2-inch. Sprinkle lightly with salt and pepper. Thinly slice one of the potatoes* lengthwise and shingle the potatoes over the rutabaga then season lightly with salt and pepper. Pat or mist lightly with some of the oil. Spread 1/3 of the onions evenly over the potatoes. Layer the parsnip over the onions, then more potatoes. Pat or mist lightly with some of the oil. Season lightly with salt and pepper. Repeat the layering and seasoning with rutabaga, the potato, then onion, and finally potato. If there are any root slices left over, alternate rows of roots and potatoes on the final layer. Pat or mist lightly with oil, season with salt and pepper, cover tightly and place in the oven. Bake for 45 minutes. Remove the cover, pat or mist lightly with the remaining oil, then sprinkle over with the chopped herbs. Bake, uncovered for another 15 to 20 minutes or until the top layer browns nicely. Allow to set 10 to 15 minutes then slice and serve.
  • *Slice the potatoes to retain their starch and nutrients. This also will prevent then from browning.

GRILLED NEW ZEALAND LAMB RACK WITH FIVE SPICE ROOT VEGETABLE GRATIN AND STAR ANISE DEMI GLACE



Grilled New Zealand Lamb Rack with Five Spice Root Vegetable Gratin and Star Anise Demi Glace image

Provided by Ming Tsai

Categories     main-dish

Time 14h

Yield 4 servings

Number Of Ingredients 29

1 tablespoon black peppercorns, plus ground pepper
1/4 cup Dijon mustard
1/4 cup soy sauce
1/2 cup red wine
2 sprigs thyme
1/4 cup finely chopped garlic
1/2 cup canola oil
2 lamb racks, about 1 pound each, chine bone removed
2 tablespoons chopped chives, for garnish
1/2 cup fennel bulb, julienned
1 small onion, julienned
1 tablespoon minced garlic
1/2 cup parsnip, diced 1/4-inch
1/2 cup sweet potato, diced 1/4-inch
1/2 cup celery root, diced 1/4-inch
2 cups heavy cream
2 teaspoons five-spice powder
1/2 cup shredded gruyere cheese
Salt and black pepper
1 gallon good veal stock
4 sprigs thyme
1 cup red wine
1 cup sliced shallots
2 star anise
2 1/2 pounds veal bones
2 to 3 tablespoons olive oil
2 cups carrots, peeled and sliced
1 1/2 cups onions, roughly chopped
Water

Steps:

  • In a small dry skillet, heat the peppercorns over medium heat until fragrant, 4 to 6 minutes. Transfer to a pan large enough to hold the racks and add the mustard, soy sauce, red wine, thyme, garlic, and oil. Mix, add the racks, and turn to coat them. Marinate in the refrigerator, turning occasionally, at least 8 hours and preferably overnight. Prepare an outdoor grill or preheat the broiler. Season the lamb with the salt and pepper and grill over high heat, or broil, turning once, until brown and crisp, 12 to 15 minutes. Let rest 3 minutes before slicing.
  • Five Spice Root Vegetable Gratin: In a hot medium skillet, saute the fennel, onion and garlic until slightly translucent. Add the parsnip, sweet potato and celery root and sweat for about 4 minutes. Add the heavy cream and five-spice powder and simmer for about 10 minutes, until the vegetables are al dente. Season with salt and pepper. Portion the vegetable mix into 4 (4-ounce) oven-proof ramekins, and cover with the shredded cheese. Bake in a 350 degree oven for 10 minutes, or until the tops are brown and bubbly.
  • For the Star Anise Demi-Glace: In a medium stockpot, saute the shallots until well caramelized and deglaze with the red wine. Reduce the wine by 3/4, add the stock, thyme and star anise. Bring to a gentle simmer, and continue simmering for approximately 2 hours, until the stock is reduced by about 90 percent. Season with salt and pepper and strain.
  • For the Veal Stock: Put veal bones in a roasting pan and roast in a preheated 400 degree oven until brown. Add vegetables and oil and roast further until the vegetables are brown.
  • Transfer the contents of the pan into a large saucepan. Add 1 1/2 cups of water to the pan and reduce the liquid until almost evaporated. Repeat this process again.
  • Add 5 pints of water bring to a boil. Skim the top of any scum that rises. Leave to simmer, very gently, for 6 hours (adding more water if necessary).
  • Skim off the fat and strain the stock through a fine sieve or cheesecloth.
  • Plating: Cut each rack into double chops and arrange 3 double chops per plate around the gratin on each plate. Sauce with the demi-glace and serve garnished with chives.
  • Wine Suggestion: Honig, Cabernet Sauvignon, Napa Valley, 1997

ROOT VEGETABLE GRATIN



Root Vegetable Gratin image

Provided by Alison Roman

Categories     Potato     Bake     Thanksgiving     Casserole/Gratin     Root Vegetable     Turnip     Fall     Rutabaga     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 12

4 tablespoons unsalted butter, divided, plus more for baking dish
1 1/2 cups coarse fresh breadcrumbs
1 1/2 cups grated Parmesan, divided
6 sprigs thyme plus 1 tablespoon leaves
Kosher salt, freshly ground pepper
3 cups heavy cream
1 cup low-sodium chicken broth
1 1/2 pounds celery root, peeled, sliced 1/16" thick
1 pound rutabaga, peeled, sliced 1/16" thick
1 pound turnips, peeled, sliced 1/16" thick
1 pound Yukon Gold potatoes, peeled, sliced 1/16" thick
2 garlic cloves, thinly sliced

Steps:

  • Preheat oven to 400°F. Butter a shallow 2-quart baking dish. Melt 2 tablespoons butter in a medium skillet over medium-high heat. Add breadcrumbs; cook, stirring often, until golden brown, 5-7 minutes. Transfer to a small bowl and toss with 1/2 cup Parmesan and 1 tablespoon thyme leaves; season with salt and pepper.
  • Bring cream, broth, thyme sprigs, and remaining 2 tablespoons butter to a simmer in a medium saucepan over medium heat; season with salt and pepper. Remove from heat, cover, and let sit 10 minutes; discard thyme. Cover and keep warm.
  • Toss vegetables and garlic in a large bowl; season with salt and pepper. Arrange 1/3 of vegetables in dish and top with 1/2 cup Parmesan. Repeat layers; top with remaining vegetables. Pour cream mixture over; place a piece of parchment paper directly on top of vegetables.
  • Bake until vegetables are crisp-tender and cream is thickened, 50-60 minutes. Uncover, top with breadcrumbs, and bake until gratin is bubbling and breadcrumbs are brown, 15-20 minutes longer. Let sit 10 minutes before serving.

ROOT VEGETABLE GRATIN FROM REYNOLDS WRAP®



Root Vegetable Gratin from Reynolds Wrap® image

Put a spin on a traditional fall side with this colorful dish from Teri Lyn Fisher and Jenny Park of Spoon Fork Bacon.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 50m

Yield 4

Number Of Ingredients 11

2 cups heavy cream
1 shallot, minced
2 cloves garlic, minced
1 sweet potatoes
2 parsnips, peeled and thinly sliced
1 large turnip, peeled and thinly sliced
1 ¼ cups shredded Gruyere cheese, divided
1 green onion, thinly sliced
1 tablespoon minced fresh thyme
Salt and pepper to taste
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat oven to 350 degrees F. Line a baking sheet with two long sheets of Reynolds Wrap® Aluminum Foil, overlapping them in opposing directions so you make a cross, with plenty of foil at each end to eventually fold over into the center. Lightly spray with cooking spray and set aside.
  • In a large mixing bowl, stir together cream, shallot and garlic. Add parsnips, sweet potato and turnip and carefully toss together until all the pieces are well coated. In another mixing bowl combine 1 cup of the grated cheese, green onion, and thyme and toss together.
  • To assemble, place a single layer of cream-coated root vegetable pieces onto the foil-lined baking sheet and season generously with salt and pepper. Sprinkle 1/4 of the cheese mixture over the surface. Repeat with another layer of vegetables, salt and pepper and cheese mixture and continue with this pattern until all the ingredients have been used (finishing with a layer of vegetables).
  • Bring each side of the excess foil hanging over the baking sheet together and seal tightly, leaving room for heat circulation inside. Bake gratin in the oven for 40 to 45 minutes or until vegetables are fork tender. Open foil carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil.
  • Uncover gratin and sprinkle remaining cheese over the top. Place gratin under a broiler and broil for 30 seconds to 1 minute or until cheese has melted and the top has browned slightly. Allow gratin to cool for about 10 minutes before cutting up and serving.

Nutrition Facts : Calories 689.3 calories, Carbohydrate 36.3 g, Cholesterol 200.2 mg, Fat 55.3 g, Fiber 6.7 g, Protein 15.4 g, SaturatedFat 33.9 g, Sodium 276.5 mg, Sugar 8.8 g

AUTUMN ROOT VEGETABLE GRATIN



Autumn Root Vegetable Gratin image

Number Of Ingredients 12

1 1/2 cups Whole milk
2 cloves Garlic
1 pinch Grated nutmeg
2 tablespoons Olive oil
3/4 pound Butternut squash
3/4 pound White potatoes
1/2 pound Parsnips
1 pinch Salt and pepper
1/4 teaspoon Chopped fresh thyme leaves
1/4 teaspoon Finely chopped fresh rosemary
1 cup Gruyère, grated
1 cup Pecorino, grated

Steps:

  • Heat the oven to 400° F. Put the milk in a small heavy saucepan and peel and smash one of the garlic cloves. Add it to the milk and then heat the milk over low heat until it just starts to bubble at the edges. Remove from the heat, add the nutmeg and let steep while you continue with the recipe.
  • Peel the second garlic clove, cut it in half and rub the cut side around the inside of a 6-cup baking dish no more than 2 inches deep. Rub 1 tablespoon of the oil all over the inside of the dish.
  • Peel the squash, potatoes and parsnips and cut them into very thin slices (1/8-inch thick). If you have a mandoline, now's the time to use it.
  • Layer the vegetables into the baking dish, alternating between squash, potato and parsnip, and fanning them into concentric, overlapping circles. Season generously with salt and pepper and sprinkle a third of the cheese and a third of the chopped herbs over the slices. Repeat twice, making the top layer as neat and tidy as you can.
  • Remove the garlic clove from the hot milk and pour the milk evenly over the vegetables. Drizzle the remaining olive oil over the top of the gratin and bake for about 50 minutes, until the top is browned and bubbly and the vegetables yield easily when you poke them with a sharp knife. If the vegetables are tender but the top isn't as brown as you'd like, turn on the broiler for a couple of minutes -- watch it carefully so it doesn't burn! Let the gratin cool for at least 5 minutes before serving.

HERBY ROOT VEGETABLE GRATIN



Herby root vegetable gratin image

Layer thinly sliced potato, swede and parsnip then bake with a cream, garlic and Parmesan sauce for a decadent side dish

Provided by Good Food team

Categories     Side dish

Time 2h5m

Number Of Ingredients 12

25g butter , plus extra for greasing
1 onion , thinly sliced
425ml double cream
300ml milk
1kg potato , thinly sliced
350g swede , thinly sliced
350g parsnip , thinly sliced
small bunch parsley
2 tbsp thyme leaf
1 garlic clove , crushed
50g parmesan (or vegetarian alternative), grated
3 tbsp olive oil

Steps:

  • Heat oven to 180C/160C fan/gas 4. Melt half the butter in a large saucepan, add the onion and cook until soft. Pour in the cream and milk, and add lots of seasoning. Add the sliced vegetables and gently simmer for 10 mins until the potatoes start to soften.
  • Meanwhile, blend the herbs, garlic, most of the Parmesan and some seasoning in a food processor. Add the oil and blend again to form a paste.
  • Tip a third of the creamy veg into a buttered baking dish, dollop over half the herb mix and spread out a little. Top with another third of the veg, followed by the remaining herb mix, then the rest of the vegetables. Dot the surface with the remaining butter and scatter over the reserved Parmesan. Bake for 1-1½ hrs until bubbling and golden, covering with foil for the final 30 mins if it's becoming too brown. Leave to rest for 10-15 mins before serving.

Nutrition Facts : Calories 514 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium

ROOT VEGETABLE GRATIN



Root Vegetable Gratin image

A combination of fall root vegetables is what makes this gratin recipe special. It has a medley of creamy red potatoes, sweet butternut squash, and savory parsnips. Leeks add a mild onion flavor to the side dish. The creamy sauce has thyme and nutmeg. It holds the gratin together but adds another layer of flavor. Parmesan cheese...

Provided by Joyce Thompson

Categories     Vegetables

Time 1h30m

Number Of Ingredients 10

3 Tbsp unsalted butter, softened
1 small butternut squash (about 1 1/2 pounds), peeled and thinly sliced (about 4 cups)
1 lb red potato, peeled and thinly sliced (about 3 cups)
1 lb parsnips, peeled, thinly sliced (about 1 cup)
1 bunch leek, washed well, white part only, thinly sliced (about 1 cup)
1 3/4 c vegetable broth
1/2 c heavy cream
1 tsp minced fresh thyme leaves
1/2 tsp ground nutmeg
1/3 c grated Parmesan cheese

Steps:

  • 1. Heat the oven to 400 degrees F. Spread the butter in a 13 x 9 x 2-inch baking dish.
  • 2. Add the squash, potatoes, celery root, and leeks to the prepared dish.
  • 3. Heat the broth, cream, thyme and nutmeg in a 2-quart saucepan over medium heat to a boil. Season to taste.
  • 4. Pour the broth mixture over the vegetables.
  • 5. Toss to coat.
  • 6. Bake for 25 minutes. Reduce the temperature to 350 degrees F and bake for 40 minutes more or until golden brown and the vegetables are tender.
  • 7. If the vegetables are browning too fast in the first 25 minutes, cover the dish loosely with foil.
  • 8. Sprinkle with the cheese. Let stand for 10 minutes.

ROOT VEGETABLE GRATIN



Root Vegetable Gratin image

Provided by Food Network

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

3 pounds assorted root vegetables, peeled (see Tip) and cut into 1/8-inch-thick slices
3 tablespoons extra-virgin olive oil, divided
1 cup thinly sliced shallots
1 1/3 cups low-fat milk, divided
3 tablespoons all-purpose flour
1 1/2 cups finely shredded Gruyere cheese, divided
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup fresh whole-wheat breadcrumbs, (see Tip)

Steps:

  • Preheat oven to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
  • If using parsnips, quarter lengthwise and remove the woody core before cutting into 1/8-inch thick slices. Cook vegetables in a large pot of boiling water until barely tender, about 5 minutes. Drain.
  • Heat 2 tablespoons oil in a medium saucepan over medium heat. Add shallots and cook, stirring occasionally, until light brown, 3 to 4 minutes. Add 1 cup milk and bring to a simmer. Combine flour and the remaining 1/3 cup milk in a small bowl to make a smooth paste; stir into the hot milk and cook, whisking constantly, until the sauce bubbles and thickens, 1 to 2 minutes. Remove from the heat. Stir in 3/4 cup cheese, thyme, salt and pepper.
  • Combine breadcrumbs, the remaining 3/4 cup cheese and 1 tablespoon oil in a bowl.
  • Layer the vegetable slices in the prepared baking dish. Pour the cheese sauce over the top and top with the breadcrumb mixture.
  • Bake the gratin until it is bubbling and the top is golden, 30 to 40 minutes. Let cool for 10 minutes before serving.
  • Tips: Beets, carrots and parsnips are easily peeled with a vegetable peeler, but for tougher-skinned roots like celeriac, rutabaga and turnips, removing the peel with a knife can be easier. Cut off one end of the root to create a flat surface to keep it steady on the cutting board. Follow the contour of the vegetable with your knife. If you use a vegetable peeler on the tougher roots, peel around each vegetable at least three times to ensure all the fibrous skin has been removed.
  • To make fresh breadcrumbs, trim crusts from country-style whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup crumbs.
  • Nutrition:
  • Per serving: 276 calories; 13 g fat (5 g sat, 6 g mono); 25 mg cholesterol; 30 g carbohydrates; 12 g protein; 6 g fiber; 357 mg sodium; 604 mg potassium.

RAINBOW ROOT VEGETABLE GRATIN



Rainbow Root Vegetable Gratin image

This colorful dish is not only packed with nutrition, it's a feast for the eye, and incredibly delicious to boot. Feel free to substitute any root vegetables you prefer. This is an enhanced version of the first meal I ever prepared for my boyfriend 14 years ago, and he still thinks longingly about it! I use all organic ingredients in this. It would make a great side dish to roasted chicken, or a one-dish vegetarian meal on its own.

Provided by Artichoke gal

Categories     One Dish Meal

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 large parsnip
2 medium turnips (ruby-skinned are lovely)
1 large peruvian purple potato
2 medium red potatoes
2 medium yukon gold potatoes
1 medium sweet potato
3 large garlic cloves, minced
3/4 cup shredded gruyere cheese
1/4 cup butter
1 -1 1/2 cup whole milk
sea salt
fresh ground black pepper
4 ounces fresh goat cheese (optional)
chopped Italian parsley (optional)

Steps:

  • Peel the vegetables (or leave the potatoes unpeeled for more vitamin content). Slice all vegetables into rounds no more than 1/8" thick. Mince the garlic fine. Rub the bottom and sides of a large oval glass or ceramic casserole pan with some of the butter. Now lay the sliced vegetables in layers in the pan, using one type of vegetable per layer. Sprinkle each layer with salt and pepper to taste, then with minced garlic and grated Gruyere; dot each layer with pieces of butter. When all the veggies have been layered, pour in the milk to come halfway up the vegetable layers. Cover with foil and bake 30 minutes at 350 degrees. Remove the foil, dot the top of the casserole with the goat cheese, and bake 30 minutes more, or until vegetables are soft, cheese has turned golden, and the casserole is bubbly. Let it sit for 10 minutes, then sprinkle with the parsley and serve directly from the casserole.

Nutrition Facts : Calories 317.6, Fat 13.6, SaturatedFat 8.2, Cholesterol 39.2, Sodium 188.1, Carbohydrate 40.7, Fiber 4.8, Sugar 6.4, Protein 9.6

CHEF JOHN'S ROOT VEGETABLE GRATIN



Chef John's Root Vegetable Gratin image

I cheated and added some potatoes to mellow things out, but this is still a very delicious and enjoyable way to eat root veggies.

Provided by Chef John

Categories     Side Dish     Vegetables

Time 2h

Yield 6

Number Of Ingredients 15

2 Yukon Gold potatoes, scrubbed and sliced 1/8-inch thick with peel
1 turnip, peeled and sliced 1/8-inch thick
1 rutabaga, peeled and sliced 1/8-inch thick
1 small celery root, peeled and sliced 1/8-inch thick
1 parsnip, peeled and sliced 1/8-inch thick
salt, to taste
3 cloves garlic, minced
2 tablespoons butter
1 ¼ cups chicken broth
1 cup heavy cream
1 tablespoon chopped fresh thyme
1 pinch ground nutmeg
1 pinch cayenne pepper
2 teaspoons olive oil
¼ cup finely grated Parmigiano-Reggiano cheese, divided

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.

Nutrition Facts : Calories 308.9 calories, Carbohydrate 25.2 g, Cholesterol 68.5 mg, Fat 21.7 g, Fiber 4.6 g, Protein 5.8 g, SaturatedFat 12.5 g, Sodium 448.4 mg, Sugar 6.3 g

ROOT VEGETABLE GRATIN WITH GRUYERE



ROOT VEGETABLE GRATIN WITH GRUYERE image

Categories     Potato     Side     Bake     Quick & Easy     Healthy

Yield 12to20 people

Number Of Ingredients 8

1TS butter
3garlic clove
3c of heavy cream
salt
pepper 1/4 tspnutmeg
1lb parsnip 1/8 thick
1lb sweet potatoes
1lb celery root 8oz ofGruyere cheese 1Tbs of thyme of fresh or dried

Steps:

  • Preheat oven to 400 butter 3quartbakibg dish In saucepan over medium heat melt better,addgarlic cook for 1min.add cream,salt,pepper,nutmeg,cook for 5min. remove fromm heat let cool for 10min. Layer vegetable,and cheese, pour half of cream mixture over vegetables sprinkle half ofcheese,thyme,parsley on top repeat with each layer of vegetables, pour the other half of cream mixture over dish.cover with foil bake for 1hr. remove foil andbake till vegetable are tender and top is golden brown 15 to 30 min. remove from oven and cool for 15min.

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