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Easy Root Vegetable Gratin


"This is a great fall recipe."
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1 h 40 m servings 259 cals
Original recipe yields 12 servings

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  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

Per Serving: 259 calories; 11.7 g fat; 32.1 g carbohydrates; 7.6 g protein; 39 mg cholesterol; 425 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Such a simple recipe and so easy to make! I always make this for Thanksgiving and it's always a hit. I change out the chicken broth for vegetable broth and skip the celery root.