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Valerie’s Root Vegetable Gratin

Yields
12 servings

A creamy, cheesy baked dish made with potatoes, beets, parsnips and fennel.

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ingredients

2
large russet potatoes (about 1 1/2 lbs), peeled
1
large golden beet (about 1 lb), peeled
1
large fennel bulb (about 12 oz), trimmed
2
large parsnips (about 10 oz), peeled
2
tsp kosher salt
1 ½
cups heavy cream
1 ½
cups shredded Parmesan cheese (6 oz)
Freshly ground black pepper
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directions

Notes

This recipe has been updated and may differ from what was originally published or broadcast.

Step 1

Preheat the oven to 400ºF. Lightly grease a 13- x 9-inch baking dish. Using a mandoline or sharp knife, cut the potatoes, beet, fennel and parsnips into 1/8-inch-thick slices. Toss together the vegetable slices, salt, and 3/4 cup of the cream in a large bowl.

Step 2

Spread half of the mixture evenly in the prepared baking dish. Top with 1 cup of the Parmesan. Top evenly with the remaining vegetable mixture. Pour the remaining 3/4 cup cream over the vegetables, and top with the remaining 1/2 cup Parmesan. Cover loosely with aluminum foil. Bake for 1 hour and 10 minutes.

Step 3

Uncover and bake until the vegetables are tender and the cheese is golden brown, another 20 to 25 minutes. Transfer to a wire rack; cool for 15 minutes before serving with some black pepper ground over the top.

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