Ina Garten’s Cozy Root Vegetable Gratin Recipe for Fall

Root vegetable gratin represents the ultimate comfort food for cold winter nights.

Hearty and rich, this classic side dish transforms ordinary vegetables into something extraordinary.

Ina Garten’s signature approach elevates simple ingredients through careful technique and thoughtful seasoning.

Creamy sauces bind tender root vegetables into a delectable, golden-crusted masterpiece that warms both body and soul.

Each forkful brings a complex blend of textures and subtle earthy flavors that dance across your palate.

Sophisticated yet approachable, this gratin turns humble ingredients into a memorable culinary experience.

Why Root Vegetable Gratin from Ina Garten Is Comfort Food

• Savor Rich Flavor Combinations: The gratin blends earthy root vegetables like celery root and Yukon Gold potatoes with sweet onions and fennel, creating a complex and deeply satisfying taste profile that melts together beautifully.
• Enjoy Luxurious Creamy Texture: Gruyere cheese and cream combine to produce an indulgent, velvety sauce that coats each vegetable piece, transforming humble ingredients into a sophisticated side dish with incredible smoothness.
• Master Simple Gourmet Cooking: This recipe demonstrates how professional-level cooking can be accessible, requiring basic techniques like sautéing and layering ingredients, making it perfect for home cooks wanting to elevate their culinary skills without complicated steps.
• Create Crowd-Pleasing Comfort Food: The golden-brown crispy breadcrumb topping and tender vegetables underneath make this gratin an irresistible dish that works perfectly for family dinners, holiday gatherings, or elegant potluck contributions.

Root Veggies You’ll Need for This Gratin

• Celery Root, Yukon Gold Potatoes: Hearty base vegetables with earthy flavors that provide creamy texture and rich, satisfying taste. Choose firm, heavy roots without soft spots or blemishes.

• Onion, Fennel, Garlic: Foundational flavor builders that add depth and complexity to the gratin. Select fresh, firm vegetables with no signs of sprouting or soft areas.

• Cream, Chicken Stock: Luxurious liquid components that create a silky, rich sauce and help cook the vegetables. Look for high-quality, fresh dairy and stock for best results.
• Gruyere Cheese: Nutty, melty cheese that provides a golden crust and deep, complex flavor. Choose a good-quality, aged Gruyere for maximum taste.

• Olive Oil, Bread Crumbs: Create a crispy, golden topping that adds texture and richness. Select fine bread crumbs and good-quality extra virgin olive oil.
• Thyme: Fresh herb that introduces an aromatic, earthy note to complement the root vegetables.
• Salt, Pepper: Essential seasoning to enhance and balance the overall flavor profile of the gratin.

Bake Your Gratin the Ina Garten Way

Step 1: Prepare Oven And Baking Dish

Preheat oven to 350°F. Generously grease a 13-by-10-by-2 1/2-inch oval baking dish with cooking spray or butter.

Step 2: Sauté Aromatic Vegetables

• Onions
• Fennel

Cook for 10 minutes, stirring occasionally until vegetables become lightly golden and soft. Stir in garlic and cook for an additional minute.

Step 3: Combine Vegetable Mixture

• Sautéed onion and fennel mixture
• Celery root
• Yukon Gold potatoes
• Heavy cream
• Chicken stock
• Gruyere cheese
• Fresh thyme
• Salt
• Black pepper

Mix ingredients thoroughly to ensure even distribution.

Step 4: Transfer And Top Gratin

Pour vegetable mixture into prepared baking dish. Gently press down to create an even layer. Combine olive oil and bread crumbs, then sprinkle evenly across the top.

Step 5: Bake And Rest

Bake uncovered for 1 1/2 hours until vegetables become incredibly tender and top turns golden brown and bubbly. Remove from oven and let rest for 15 minutes before serving to allow flavors to settle and mixture to set.

Tips for Tender Layers and Crispy Tops

• Perfect Slicing Technique: Use a mandoline or sharp knife to create uniform vegetable slices, ensuring each piece cooks evenly and looks professionally prepared.
• Stock Secret Weapon: Swap store-bought stock for homemade chicken stock to elevate the gratin's depth of flavor and create a more luxurious taste profile.
• Seasoning Savvy: Taste and adjust salt, pepper, and herbs before baking to guarantee a perfectly balanced dish that delights every palate.
• Breadcrumb Protection: Tent the gratin with aluminum foil if the top browns too quickly, preventing burning while allowing the vegetables to cook thoroughly.
• Make-Ahead Magic: Prepare the gratin earlier in the day and refrigerate, then bake just before serving to save time and enhance flavor melding.

How to Store Root Vegetable Gratin Like a Pro

• Refrigeration Method: Seal cooled gratin in an airtight glass container to maintain maximum flavor and texture. Wrap tightly with food-grade plastic wrap or use containers with secure locking lids to prevent moisture absorption and flavor transfer from other foods.
• Freezing Method: Portion leftover gratin into individual serving sizes before freezing. Use freezer-safe ceramic or glass dishes with tight-fitting lids, leaving slight space at the top for expansion. Mark containers with date and contents to track freshness.
• Reheating Method: Thaw frozen gratin overnight in refrigerator for best results. Reheat in oven at 350°F, covering with aluminum foil to prevent excessive browning. Add splash of heavy cream or milk to restore original creamy consistency and prevent drying out during reheating.

Try These Gratin Variations for More Flavor

• Rustic Autumn Harvest Gratin: Replace celery root with butternut squash and add diced parsnips for a seasonal, earthy flavor profile that celebrates fall's bounty.
• Mediterranean Herb Infusion Gratin: Swap Gruyere for feta cheese, incorporate roasted red peppers, and sprinkle fresh oregano and rosemary to create a Mediterranean-inspired vegetable bake.
• Smoky Bacon and Sweet Potato Gratin: Introduce crispy bacon bits, substitute Yukon Gold potatoes with sweet potatoes, and use smoked Gouda cheese to add a rich, smoky depth to the classic recipe.
• Vegan Coconut Cream Vegetable Gratin: Use coconut milk instead of cream, replace chicken stock with vegetable broth, swap Gruyere for nutritional yeast, and add roasted cauliflower for a plant-based version that maintains creamy texture and robust flavor.

A Cozy Close to a Veggie Delight

Root vegetable gratin emerges as culinary poetry, blending rustic charm with sophisticated flavor profiles.

Ina Garten’s masterpiece whispers comfort through layers of creamy Gruyere-kissed vegetables.

Aromatic thyme dances among potatoes, celery root, and caramelized onions, creating sensory symphonies.

French-inspired techniques elevate humble ingredients into restaurant-quality experiences.

Kitchen adventurers discover pure satisfaction in each golden-crusted bite.

Passionate cooks and hungry souls: grab those ingredients, dive into deliciousness, share this recipe magic, and let delectable memories unfold on plates near and far.

Ina Garten Root Vegetable Gratin Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 25 reviews

• Total Time: 1 hour 55 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Ina Garten’s root vegetable gratin delivers a luxurious symphony of earthy flavors and creamy textures. Hearty layers of potatoes, parsnips, and carrots meld with rich cream and herbs, creating a comforting side dish perfect for gathering friends around the table.

---

Ingredients

Scale 1x2x3x

Main Vegetables:

• 1 pound sweet potatoes, peeled and sliced ¼ inch thick
• 1 pound celery root, peeled and sliced ¼ inch thick
• 1 pound Yukon Gold potatoes, peeled and sliced ¼ inch thick
• 1 ½ cups sliced yellow onion (1 large)
• 2 cups (¼-inch-sliced) fennel, top and core removed
• 1 tablespoon minced garlic (3 cloves)

Dairy and Liquid Ingredients:

• 2 ¼ cups heavy cream
• ½ cup chicken stock, preferably homemade
• 2 cups grated Gruyère cheese (6 ounces with rind)

Seasonings and Topping:

• ¼ cup good olive oil
• 2 teaspoons minced fresh thyme leaves
• 2 ½ cups coarse fresh bread crumbs, crusts removed
• Kosher salt and freshly ground black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Thoroughly coat a 13-by-10-by-2.5-inch (33-by-25-by-6.35-centimeter) oval baking dish with cooking spray or butter to prevent sticking.
2. In a large 12-inch (30-centimeter) sauté pan, warm of olive oil over medium heat. Gently sauté chopped onions and fennel, stirring occasionally, until they become translucent and lightly caramelized, approximately 10 minutes. Add minced garlic and cook for an additional minute to release its aromatic essence.
3. In a spacious mixing bowl, combine the sautéed aromatics with celery root, Yukon Gold potatoes, heavy cream, chicken stock, grated Gruyere cheese, fresh thyme leaves, of salt, and of ground black pepper. Thoroughly blend all ingredients to ensure even distribution of flavors.
4. Carefully transfer the vegetable mixture into the prepared baking dish, gently pressing down to create an even layer. Drizzle of olive oil over the top and sprinkle breadcrumbs evenly across the surface for a crisp, golden crust.
5. Place the dish in the preheated oven and bake uncovered for 1.5 hours. The gratin is ready when a knife inserted into the center reveals tender vegetables and the top has transformed into a bubbling, golden-brown masterpiece. Allow the dish to rest for 15 minutes, which helps the ingredients set and intensifies the flavors before serving.

Notes

• Prep ahead by chopping all vegetables uniformly to ensure consistent texture and cooking time.
• Swap store-bought stock with rich, homemade chicken broth for deeper, more complex flavor layers.
• Customize seasoning by tasting and adjusting salt, pepper, and herbs before final baking stage.
• Protect delicate breadcrumb topping by tenting with aluminum foil if golden brown color develops too rapidly.
• Refrigerate leftovers in airtight container for up to three days, reheating gently to maintain original moisture and taste.

• Prep Time: 25 minutes
• Cook Time: 1 hour 30 minutes
• Category: Dinner, Side Dish
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 400 kcal
• Sugar: 5 g
• Sodium: 300 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 4 g
• Protein: 10 g
• Cholesterol: 70 mg