Chef John's Root Vegetable Gratin

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 55 m
Chef John
Recipe by  Chef John

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

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.

Share It

Reviews (3)

Rate This Recipe
Baking Nana
10

Baking Nana

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?

pepper
2

pepper

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!

cookwithlove
1

cookwithlove

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.

More Reviews

Similar Recipes

Chef John's Cottage Fries
(49)

Chef John's Cottage Fries

Chef John's Baked Acorn Squash
(27)

Chef John's Baked Acorn Squash

Chef John's Twice-Baked Potatoes
(24)

Chef John's Twice-Baked Potatoes

Chef John's Roasted Brussels Sprouts
(19)

Chef John's Roasted Brussels Sprouts

Chef John's Sweet Potato Casserole
(16)

Chef John's Sweet Potato Casserole

Root Vegetable Bake
(14)

Root Vegetable Bake

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 309 cal
  • 15%
  • Fat
  • 21.7 g
  • 33%
  • Carbs
  • 25.2 g
  • 8%
  • Protein
  • 5.8 g
  • 12%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 487 mg
  • 19%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chef John's Cottage Fries

>

next recipe:

Root Vegetable Gratin