Chef John's Root Vegetable Gratin

Chef John's Root Vegetable Gratin

5
Chef John 22062

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

Ingredients

1 h 55 m servings 309 cals
Serving size has been adjusted!

Original recipe yields 6 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Directions

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  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.

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.

Reviews

5

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...

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 defi...

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.

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 p...

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...