Root Vegetable Gratin

Technically any variety of root vegetables works magically with this wonderfully toasted creamy creation.

Root Vegetable Gratin

Course Side Dish, Main Dish
Cuisine French


  • 4 tablespoons unsalted butter divided, plus more for baking dish
  • 1 1/2 cups coarse fresh breadcrumbs
  • 1 1/2 cups grated Parmesan divided
  • 6 sprigs thyme plus 1 Tbsp. leaves
  • salt and freshly ground black pepper to taste
  • 3 cups heavy cream
  • 1 cup low-sodium chicken broth
  • 1 1/2 pounds celery root peeled, sliced 1/16” thick
  • 1 pound rutabaga peeled, sliced 1/16” thick
  • 1 pound turnips peeled, sliced 1/16” thick
  • 1 pound Yukon Gold potatoes peeled, sliced 1/16” thick
  • 2 Garlic Cloves thinly sliced


  • Preheat oven to 400 F.
  • Butter a shallow 2-qt. baking dish.
  • Melt 2 Tbsp. butter in a medium skillet over medium-high heat.
  • Add breadcrumbs; cook, stirring often, until golden brown, 5–7 minutes.
  • Transfer to a small bowl and toss with ½ cup parmesan and 1 Tbsp. thyme leaves; season to taste with salt and pepper and set aside.
  • Bring cream, broth, thyme sprigs, and remaining 2 Tbsp. butter to a simmer in a medium saucepan over medium heat.
  • Remove from heat, cover, and let sit 10 minutes; discard thyme. Cover; keep warm.
  • Toss vegetables in a large bowl; season with salt and pepper.
  • Arrange ⅓ of vegetables in dish and top with ½ cup Parmesan.
  • Repeat layers; top with remaining vegetables.
  • Pour cream mixture over; place a piece of parchment paper directly on top of gratin.
  • Bake until vegetables are crisp-tender and cream is thickened, 50–60 minutes.
  • Uncover, top with breadcrumb mixture, and bake until gratin is bubbling and breadcrumbs are brown, 15–20 minutes longer.
  • Let sit 10 minutes before serving.
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