Chef John's Root Vegetable Gratin Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 28, 2014
Afraid I have to agree with Baking Nana. The recipe was an epic failure and made us an hour late for Thanksgiving dinner (where my contribution annually is something made with rutabagas). 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. Where's the star that allows a rating of recipe error? Joan
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Reviewed: 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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Photo by Doone
Home Town: Scarborough, Ontario, Canada

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Photo by Baking Nana
Reviewed: 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?
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Cooking Level: Expert

Living In: Corona, California, USA
Reviewed: 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.
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Reviewed: 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!
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Cooking Level: Expert

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