Chef John's Root Vegetable Gratin

Ingredients

• Servings: 6
• 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
• 3 cloves garlic, minced
• 2 tablespoons butter
• 1 1/4 cups chicken broth
• 1 cup heavy cream
• 1 tablespoon chopped fresh thyme
• 1 pinch ground nutmeg
• 1 pinch cayenne pepper
• 2 teaspoons olive oil
• 1/4 cup finely grated parmigiano-reggiano cheese, divided

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 55 mins


• preheat the oven to 375 degrees f (190 degrees c).
• bring a large pot of lightly 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.