Root Vegetable Gratin From Reynolds Wrap Recipes

ROOT VEGETABLE GRATIN

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

Steps:

• 1. Preheat the oven to 400 degrees F. Lightly grease a 13- x 9-inch baking dish. Using a mandoline or sharp knife, cut the potatoes, beet, fennel and parsnips into 1/8-inch-thick slices. Toss together the vegetable slices, salt, and 3/4 cup of the cream in a large bowl.
• 2. Spread half of the mixture evenly in the prepared baking dish. Top with 1 cup of the Parmesan. Top evenly with the remaining vegetable mixture. Pour the remaining 3/4 cup cream over the vegetables, and top with the remaining 1/2 cup Parmesan. Cover loosely with aluminum foil. Bake for 1 hour and 10 minutes.
• 3. Uncover and bake until the vegetables are tender and the cheese is golden brown, another 20 to 25 minutes. Transfer to a wire rack; cool for 15 minutes before serving with some black pepper ground over the top.

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.