Chef John's Root Vegetable Gratin Recipe - Allrecipes.com
Chef John's Root Vegetable Gratin  Recipe
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Chef John’s Root Vegetable Gratin
See how to make a simple cheesy gratin with root vegetables and potatoes. See more
  • READY IN ABOUT 2 hrs

Chef John's Root Vegetable Gratin

Recipe by  

"I cheated and added some potatoes to mellow things out, but this is still a very delicious and enjoyable way to eat root veggies."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 20 mins
  • READY IN

    1 hr 55 mins

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add the vegetables, and cook uncovered for 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the vegetables are cold, drain well, and set aside.
  3. Cook garlic and butter in a large skillet over medium heat until garlic starts sizzling, about 3 minutes.
  4. Stir in chicken broth, heavy cream, thyme, nutmeg, and cayenne pepper; cook until mixture begins to simmer, about 5 minutes.
  5. Coat a 9x13-inch baking dish with olive oil and spread vegetables evenly over the oil.
  6. Pour broth and cream mixture over vegetables and top with half of the grated Parmigiano-Reggiano cheese.
  7. Cover baking dish loosely with aluminum foil, place on a baking sheet, and bake in the preheated oven for 40 minutes.
  8. Remove baking dish from the oven and top with remaining Parmigiano-Reggiano. Bake uncovered until vegetables are browned, bubbling, and tender, about an additional 30 minutes.
  9. Remove from the oven and let rest for 20 minutes.
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Footnotes

  • Cook's Note:
  • Root vegetable sizes and shapes vary. You'll need enough to fill a 9 x 13-inch casserole dish 3/4 full.
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Reviews More Reviews

Dec 19, 2012

This was an epic fail. Thank goodness it was just the two of us and did not have company for dinner. I read the recipe, watched the video and re-read the recipe. In my mind, I was questioning the amount of broth that the recipe calls for. Indeed, I was correct. After having baked for a total 80 minutes and then rested for 20 minutes the vegetables were sitting in a pool of milky liquid. I had to scoop out some of the vegetables, drain the liquid, make a roux and thicken the liquid. Still, the flavor of the dish was lacking. Because the vegetables were not seasoned while cooking there was just no way to season them properly. 1 - 1/4 cups cream, NO broth, add onion and season the vegetables after blanching in the salted water would fix this. But that would be a different recipe, wouldn't it?

 
Oct 29, 2012

This is really good!! I followed the recipe except I didn't have any parmigiano-reggiano cheese so I used 3/4 cup marble cheese. I am not a big fan of thyme so I only put in a pinch. I will definately make this again!!! Alot better than just plain old boiled turnip!

 

6 Ratings

Oct 29, 2012

Good way to sneak in the root veggies. Followed the recipe with a little extra added cheese, but felt it lacked a little kick, despite the cayenne. Thinking I might add some jalapeno next time.

 
Dec 22, 2014

After 90 minutes in the oven (first at 375, later at 425; first covered, then uncovered, then covered) I scooped out lots of liquid, topped off the now almost dry vegetables with more parmesan put it back in the oven (425) to achieve a beautiful golden crust. As I had already supplemented the recipe with more garlic, salt & pepper and onion, the dish was a hit.

 
Nov 14, 2014

Thank you again Chef John; really excellent. In Canada we call the big guys Turnip. Not sure what the little guys with the purple tops are called. But I adjusted. I also cooked it about twice as long. did first bake in the morning to get everyone curious. Then finished it as dinner approached and they were really curious. Beautiful, flavours blended. Vegetable liquour in the bottom of the dish. Crispy top.

 

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Nutrition

  • Calories
  • 309 kcal
  • 15%
  • Carbohydrates
  • 25.2 g
  • 8%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 21.7 g
  • 33%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 448 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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