Chef John's Root Vegetable Gratin

Ingredients

2Yukon Gold potatoes, scrubbed and sliced 1/8-inch thick with peel

1turnip, peeled and sliced 1/8-inch thick

1rutabaga, peeled and sliced 1/8-inch thick

1 small celery root, peeled and sliced 1/8-inch thick

1parsnip, 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

Directions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

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.

Step 3

Cook garlic and butter in a large skillet over medium heat until garlic starts sizzling, about 3 minutes.

Step 4

Stir in chicken broth, heavy cream, thyme, nutmeg, and cayenne pepper; cook until mixture begins to simmer, about 5 minutes.

Step 5

Coat a 9×13-inch baking dish with olive oil and spread vegetables evenly over the oil.

Step 6

Pour broth and cream mixture over vegetables and top with half of the grated Parmigiano-Reggiano cheese.

Step 7

Cover baking dish loosely with aluminum foil, place on a baking sheet, and bake in the preheated oven for 40 minutes.

Step 8

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.

Step 9

Remove from the oven and let rest for 20 minutes.

Cook's Note:

Root vegetable sizes and shapes vary. You’ll need enough to fill a 9 x 13-inch casserole dish 3/4 full.

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