Herby Root Vegetable Gratin Recipes

ROOT VEGETABLE GRATIN

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

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Butter an 8-inch flameproof ceramic dish or metal baking pan.
• Simmer cream, milk, thyme, salt, and pepper, uncovered, in a 4-quart heavy saucepan over moderate heat until reduced to about 3/4 cup, 10 to 13 minutes.
• While mixture is simmering, peel celery root with a sharp knife, then cut into large wedges. Coarsely grate carrots and celery root in a food processor. Toss with flour in a large bowl until coated well, then add to cream mixture and simmer, uncovered, stirring frequently, 5 minutes.
• Transfer to baking dish and smooth top. Sprinkle evenly with Gruyère and bake until bubbling, about 10 minutes.
• Turn on broiler and broil gratin 5 to 6 inches from heat until top is golden brown, 3 to 5 minutes. Let stand 10 minutes before serving.