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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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