Root Vegetable Gratin
This root vegetable gratin, made with turnips, rutabaga, celeriac, and potatoes that are cooked in a cheesy cream sauce, tastes so comforting and indulgent you'll find it hard to believe it's full of vegetables.
Ingredients
- Butter, for the baking dish
- 3 small turnips, peeled, halved, and very thinly sliced
- 1/2 about 11 oz celeriac, peeled, halved, and very thinly sliced
- 1/2 1 lb rutabaga, peeled, halved, and very thinly sliced
- 1 1/2 pounds waxy potatoes, peeled, halved, and very thinly sliced
- 1 scant cup heavy cream
- 6 tablespoons crème fraîche or sour cream
- 1 cup whole milk
- 1 1/2 cups grated Gruyère or medium cheddar
- Sea salt and freshly ground pepper, preferably white
Instructions
- To make the root vegetable gratin, preheat the oven to 400ºF (204° C). Butter a 12-by-8-inch baking dish.
- Place all the root vegetable slices in a large bowl and toss gently to combine.
- In a small saucepan over low heat, combine the cream, crème fraîche or sour cream, and milk and heat until the crème fraîche has melted into the cream. Remove from the heat, season with salt and pepper to taste, and stir well.
- Arrange half of the root vegetables slices in the baking dish. Sprinkle with a little salt and about 1/3 of the cheese. Pour 1/3 of the cream mixture over the cheese. Top with the remaining vegetable slices, the remaining cheese, and a sprinkle of salt. Pour the remaining cream mixture over cheese.
- Bake the root vegetable gratin for 1 to 1 1/2 hours, until browned on top. Serve immediately.
Nutrition
Serving: 1serving | Calories: 579kcal | Carbohydrates: 36g | Protein: 18g | Fat: 42g | Saturated Fat: 25g | Monounsaturated Fat: 10g | Cholesterol: 128mg | Sodium: 383mg | Fiber: 4g | Sugar: 9g