Celery Root, Carrot, & Potato Gratin a'la Scandanavia

8
Servings
30m
Prep Time
30-45m
Cook Time
1h
Ready In


"This simple, comforting root vegetable gratin is perfumed with fragrant thyme and bay leaves before being baked with a bubbly Gruyère crust. Chef: Anders Schonnemann"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (272.8 g)
  • Calories 404.5
  • Total Fat - 26.6 g
  • Saturated Fat - 16.4 g
  • Cholesterol - 81.6 mg
  • Sodium - 259.8 mg
  • Total Carbohydrate - 34.1 g
  • Dietary Fiber - 5.6 g
  • Sugars - 5.7 g
  • Protein - 9.6 g
  • Calcium - 273.7 mg
  • Iron - 2.5 mg
  • Vitamin C - 17.2 mg
  • Thiamin - 0.2 mg

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.

Step 3

Stir in the garlic, carrots, potatoes, onion, and celery root and bring to a boil.

Step 4

Reduce the heat to maintain a steady simmer and cook, stirring gently, until tender but not breaking, about 18 minutes.

Step 5

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 6

Using a box grater, grate the Gruyère into a medium bowl and then toss with the bread crumbs.

Step 7

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 & Variations


No special items needed.

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