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My review
Chef John's Root Vegetable Gratin
60k
Chef John
"I cheated and added some potatoes to mellow things out, but this is still a very delicious and enjoyable way to eat root veggies."
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Ingredients
2 h servings 309Original recipe yields 6 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- 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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Reviews
Read all reviews 911 Ratings
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Most helpful positive review
10/7/2016
Oh, my goodness. This is good! I have never in my 53 years tasted a celery root or a rutabaga, so I had my reservations. The hubby was convinced that he would not like this. But....it's a wi...
Most helpful critical review
12/19/2012
This was an epic fail. Thank goodness it was just the two of us and did not have company for dinner. I read the recipe, watched the video and re-read the recipe. In my mind, I was questioning...
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12/19/2012
This was an epic fail. Thank goodness it was just the two of us and did not have company for dinner. I read the recipe, watched the video and re-read the recipe. In my mind, I was questioning...
10/7/2016
Oh, my goodness. This is good! I have never in my 53 years tasted a celery root or a rutabaga, so I had my reservations. The hubby was convinced that he would not like this. But....it's a wi...
10/29/2012
Good way to sneak in the root veggies. Followed the recipe with a little extra added cheese, but felt it lacked a little kick, despite the cayenne. Thinking I might add some jalapeno next time.
11/28/2014
After 90 minutes in the oven (first at 375, later at 425; first covered, then uncovered, then covered) I scooped out lots of liquid, topped off the now almost dry vegetables with more parmesan p...
10/29/2012
This is really good!! I followed the recipe except I didn't have any parmigiano-reggiano cheese so I used 3/4 cup marble cheese. I am not a big fan of thyme so I only put in a pinch. I will defi...
11/14/2014
Thank you again Chef John; really excellent. In Canada we call the big guys Turnip. Not sure what the little guys with the purple tops are called. But I adjusted. I also cooked it about twice as...
11/17/2018
Used white turnips, celery root and red potatoes. Also used 8 oz cream and 1/2 chicken stock so less than recipe called for but turned out to be the perfect amount of liquid. Really good!
8/8/2017
This was good although I think next time I'll make a roux and a larger amount of it to pour over vegies. After all the boiling and baking the vegetables were still not cooked and I sliced them ...
1/11/2016
Watery mess. No flavor. After all that cook time all I could to was cover the top layer in some cheese and serve just those top half. Flavorless. Had the salt & parm on the table. If people are ...