Root Vegetable Gratinata with Cream and Fontina

This comforting winter bake will make you want to hibernate with a big spoon. Prep: 25 minutes; Cook: 1 hour 20 minutes.


Makes 8 to 10 servings

Recipe from



1 pound carrots, cut into 1/2-inch pieces
1 pound new potatoes, quartered
1 pound parsnips, peeled and cut into 1/2-inch pieces
1 pound rutabaga, peeled and diced
2 tablespoons olive oil
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground pepper
1 cup cream
1 cup cubed fontina cheese
1 tablespoon chopped fresh parsley
1 tablespoon finely grated Parmesan cheese
1 tablespoon breadcrumbs


1. Preheat oven to 400°. Place first 4 ingredients in a large roasting pan. Drizzle with olive oil, add sea salt and pepper, and toss to coat. Roast vegetables 1 hour 10 minutes or until tender.

2. Transfer vegetables to a lightly greased 13- x 9-inch baking dish. Stir in cream, fontina, and 1/2 tablespoon parsley; sprinkle top with Parmesan, breadcrumbs, and remaining 1/2 tablespoon parsley. Bake 10 minutes more or until bubbly. Serve hot.

Jonathan Waxman,


November 2007
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