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Chef John's Root Vegetable Gratin

Rated as 3.6 out of 5 Stars
57k

"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 309
Original recipe yields 6 servings

Directions

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  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Cook garlic and butter in a large skillet over medium heat until garlic starts sizzling, about 3 minutes.
  4. Stir in chicken broth, heavy cream, thyme, nutmeg, and cayenne pepper; cook until mixture begins to simmer, about 5 minutes.
  5. Coat a 9x13-inch baking dish with olive oil and spread vegetables evenly over the oil.
  6. Pour broth and cream mixture over vegetables and top with half of the grated Parmigiano-Reggiano cheese.
  7. Cover baking dish loosely with aluminum foil, place on a baking sheet, and bake in the preheated oven for 40 minutes.
  8. 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.
  9. Remove from the oven and let rest for 20 minutes.

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.

Nutrition Facts


Per Serving: 309 calories; 21.7 25.2 5.8 68 448 Full nutrition

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Reviews

Read all reviews 8
  1. 10 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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...

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...

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.

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...

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...

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...

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 ...

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 ...