This dish combines simple root vegetables into a classic fall side that pairs perfectly with roast turkey or chicken, leg of lamb, or loin of pork. In this simplified version, the vegetables are partially cooked in cream and assembled ahead of time, and baked just before serving. Serves 8.
1 tablespoon butter, melted
1 cup heavy cream
salt and freshly ground black pepper to taste
2 sprigs fresh thyme
freshly grated nutmeg to taste
1 1/2 pounds root vegetables, such as turnip, parsnip,
carrot, sweet potato and potato
1 cup freshly grated Parmesan cheese
- Preheat oven to 375°F. Brush a large, shallow baking dish with melted butter.
- Slice the root vegetables as thin as possible. A mandolin is an excellent tool for slicing.
- In a saucepan, combine the cream, salt, pepper, thyme and nutmeg.
- Stir in the slices of root vegetables and bring to a boil. Adjust the heat so the cream is barely bubbling around the edges and cook until the cream begins to thicken and the vegetables are
almost tender, about 4 minutes. The vegetables should not be completely cooked.
- Pour the mixture into the prepared dish. Remove the thyme sprigs. Sprinkle with Parmesan
cheese. The dish may be refrigerated for 2 days before baking and serving.
- Bake in the upper third of the oven for 12 to 15 minutes, or until the tip of a paring knife slices easily into the potatoes and the cheese is golden brown on top.
For Root Vegetable Gratin with Goat Cheese: Substitute goat cheese for parmesan cheese.
Cooking Tip: Allow an extra 5-10 minutes if the gratin has been refrigerated before baking.