Photo: Annabelle Breakey; Styling: Robyn Valarik
Total Time
2 Hours
Yield
Serves 10 to 12

We love the earthy, sweet flavor of the root vegetable combination in this cheesy gratin, but you could also go with the classic all-potato version (use 5 large potatoes, about 3 1/2 lbs. total, in place of the celery root and parsnips).

How to Make It

Step 1

Preheat oven to 325°. In a small saucepan, bring cream, salt, and nutmeg to a simmer. Remove from heat and set aside.

Step 2

Lay half the potatoes evenly in a shallow 2 1/2-qt. baking dish, followed by half the parsnips and all the shallot and celery root. Top with half the cheese. Add remaining parsnips, then remaining potatoes. Pour warm cream over vegetables. Sprinkle evenly with remaining cheese.

Step 3

Bake until bubbling, golden brown, and tender when pierced, about 1 1/4 hours. Let sit 10 minutes before serving.

Step 4

Make ahead: Up to 2 days; reheat at 325° until center is warm, about 30 minutes.

Step 5

Note: Nutritional analysis is per serving.

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