Root and Tuber Gratin Recipe
This recipe shows how similar and complementary to each other roots and tubers are. This dish is savory and rich and is wonderful with roasted beef or chicken.
- 1 large yellow onion, halved, peeled and cut into 1/8" thick slices
- 2 Tbsp. olive oil
- 1 large parsnip, peeled and cut into 1/8" thick disks
- 1 large turnip, peeled and cut into 1/8" thick slices
- 1 small celery root, peeled and cut into 1/8" thick slices
- 1 large garnet yam, peeled and cut into 1/8" thick slices
- 2 large russet potatoes peeled and cut into 1/8" thick slices
- 2 cloves garlic, chopped
- 3 fresh sage leaves, torn into small pieces
- 1 cup cream
- 1/2 cup chicken stock
- 1/2 cup breadcrumbs
- 1/4 cup Parmesan cheese
- 2 Tbsp. butter, melted
- Salt and pepper
- Preheat oven to 400° F.
- Heat olive oil in heavy sauté pan and add onions.
- Cook over medium low heat until golden brown and caramelized.
- Remove from pan.
- Place onions, parsnips, turnip, celery root, yams, potatoes, garlic, sage, cream, chicken stock, and salt and pepper to taste into a large bowl and toss well to combine.
- Layer the vegetable mixture in a buttered 2 quart casserole dish.
- Place casserole dish in oven and bake for about 45 minutes or until bubbling all over (you may want to put some foil or a baking tray under casserole dish to prevent it from dripping onto the bottom of the oven)
- Combine breadcrumbs, Parmesan cheese, butter, and salt and pepper to taste.
- Spread breadcrumb mixture evenly over top of vegetable mixture and place back in oven until golden brown on top.
- Let sit 20 minutes before cutting.