Celery Root, Carrot, & Potato Gratin a'la Scandanavia
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Recipe: #26402
July 05, 2017
"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"
Ingredients
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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