Technically any variety of root vegetables works magically with this wonderfully toasted creamy creation.
Root Vegetable Gratin
- 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.