Sweet Potato And Root Vegetable Gratin Recipes

EASY ROOT VEGETABLE GRATIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Combine chicken broth and butter in a 9x13-inch baking dish; place dish in oven to melt butter while oven preheats.
• Toss baking potatoes, sweet potatoes, celery root, parsnips, salt, and black pepper together in a bowl. Pour into prepared baking dish and stir to coat vegetables with broth mixture. Cover the baking dish with aluminum foil.
• Roast vegetables in the preheated oven for 40 minutes. Uncover the baking dish and discard aluminum foil. Pour heavy whipping cream over vegetables and sprinkle Gruyere cheese over the top. Continue baking until vegetables are tender and cheese is melted and golden, about 30 minutes. Cool for 10 minutes before serving.

ROOT VEGETABLE GRATIN

Steps:

• Preheat the oven to 350 degrees. Butter a 13-by-10-by-2 1/2-inch oval 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.

SWEET POTATO AND ROOT VEGETABLE GRATIN

Steps:

• Preheat oven to 350 degrees. Rub a small amount of the olive oil on the bottom of a casserole dish 81/2 inches. Shingle rutabaga slices to cover the bottom of the casserole overlapping the slices by no more than 1/2-inch. Sprinkle lightly with salt and pepper. Thinly slice one of the potatoes* lengthwise and shingle the potatoes over the rutabaga then season lightly with salt and pepper. Pat or mist lightly with some of the oil. Spread 1/3 of the onions evenly over the potatoes. Layer the parsnip over the onions, then more potatoes. Pat or mist lightly with some of the oil. Season lightly with salt and pepper. Repeat the layering and seasoning with rutabaga, the potato, then onion, and finally potato. If there are any root slices left over, alternate rows of roots and potatoes on the final layer. Pat or mist lightly with oil, season with salt and pepper, cover tightly and place in the oven. Bake for 45 minutes. Remove the cover, pat or mist lightly with the remaining oil, then sprinkle over with the chopped herbs. Bake, uncovered for another 15 to 20 minutes or until the top layer browns nicely. Allow to set 10 to 15 minutes then slice and serve.
• *Slice the potatoes to retain their starch and nutrients. This also will prevent then from browning.