Chef John's Root Vegetable Gratin3 Reviews
- Prep: 15 min
- Cook: 1 hr 20 min
- Ready In: 1 hr 55 min
“I cheated and added some potatoes to mellow things out, but this is still a very delicious and enjoyable way to eat root veggies.” - by Chef John
Original recipe yields 6 servings
- Preheat the oven to 375 degrees F (190 degrees C).
- 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.
- Cook garlic and butter in a large skillet over medium heat until garlic starts sizzling, about 3 minutes.
- Stir in chicken broth, heavy cream, thyme, nutmeg, and cayenne pepper; cook until mixture begins to simmer, about 5 minutes.
- Coat a 9x13-inch baking dish with olive oil and spread vegetables evenly over the oil.
- Pour broth and cream mixture over vegetables and top with half of the grated Parmigiano-Reggiano cheese.
- Cover baking dish loosely with aluminum foil, place on a baking sheet, and bake in the preheated oven for 40 minutes.
- 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.
- Remove from the oven and let rest for 20 minutes.
Amount Per Serving (6 total)
- 309 cal
- 21.7 g
- 25.2 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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 a..." See moremount 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?"
"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...." See more"
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