How to Make Chef John's Root Vegetable Gratin - A Step-by-Step Guide

Chef John's Root Vegetable Gratin is the ultimate comfort food that combines the earthy flavors of root vegetables with a creamy, cheesy sauce. This dish is perfect for any occasion, whether it's a cozy family dinner or a special holiday meal. The layers of tender potatoes, sweet parsnips, and carrots are smothered in a rich and savory sauce, then baked to golden perfection. The gratin is finished with a crispy, cheesy topping that adds a delightful crunch to every bite.

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Ingredients

  • 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

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 20 mins
  • Additional Time: 20 mins
  • Total Time: 2 hrs
  • Servings: 6
  • Yield: 6 servings

  • 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

    309 cal.

    • Total Fat: 22g
    • Saturated Fat: 13g
    • Cholesterol: 69mg
    • Sodium: 448mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 5g
    • Total Sugars: 6g
    • Protein: 6g
    • Vitamin C: 30mg
    • Calcium: 148mg
    • Iron: 1mg
    • Potassium: 600mg