Celery Root, Carrot, & Potato Gratin
Recipe: #26582
July 17, 2017
Categories: Side Dishes, Carrot, Celeriac, Potatoes, Scandinavian, Christmas, Sunday Dinner, Thanksgiving Oven Bake, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"Potatoes, carrots, and celery root are seasoned with thyme and fresh bay leaves and then simmered in cream before getting baked under a layer of bubbling Gruyère and bread crumbs."
Ingredients
Nutritional
- Serving Size: 1 (282.3 g)
- Calories 469.3
- Total Fat - 29.9 g
- Saturated Fat - 16.9 g
- Cholesterol - 81.6 mg
- Sodium - 367.9 mg
- Total Carbohydrate - 42.5 g
- Dietary Fiber - 6 g
- Sugars - 8 g
- Protein - 10.4 g
- Calcium - 261.3 mg
- Iron - 3.1 mg
- Vitamin C - 17.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat the oven to 350°.
Step 2
In a large saucepan, heat the cream with the butter and bay leaves over medium-high. Stir in the garlic, carrots, potatoes, onion, and celery root and bring to a boil.
Step 3
Reduce the heat to maintain a steady simmer and cook, stirring gently, until tender but not breaking, about 18 minutes.
Step 4
Remove the pan from the heat, stir in the thyme, and scrape into a 3-qt. round baking dish. Season the gratin with salt and pepper.
Step 5
Using a box grater, grate the Gruyère into a medium bowl and then toss with the bread crumbs. Sprinkle the cheese and bread crumbs over the vegetables and bake until the topping is golden brown and the gratin is bubbling in the center, about 30 minutes.
Tips
No special items needed.