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Root-Vegetable Gratin

This exquisite gratin is courtesy of Hosea Rosenberg, winner of Bravo's "Top Chef" and executive chef at Jax Fish House Boulder.

  • servings: 18

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Ingredients

  • Nonstick cooking spray
  • Coarse salt and freshly ground pepper
  • 3 cups grated Parmesan cheese
  • 1 1/4 pounds sweet potatoes, peeled and cut into 1/8-inch-thick slices
  • 1 1/4 pounds yellow beets, peeled and cut into 1/8-inch-thick slices
  • 1 1/4 pounds parsnips, peeled and cut into 1/8-inch-thick slices
  • 1 1/4 pounds celery root, peeled and cut into 1/8-inch-thick slices
  • 1 1/4 pounds Yukon gold potatoes, peeled and cut into 1/8-inch-thick slices
  • 2 cups heavy cream

Directions

  1. Step 1

    Preheat oven to 350 degrees.

  2. Step 2

    Spray a shallow 9-by-13-inch baking dish with nonstick cooking spray. Sprinkle bottom of dish with salt and pepper. Set aside 1 cup cheese. Place a layer of sweet potatoes, in an overlapping fashion, on bottom of baking dish; sprinkle with some of the remaining 2 cups cheese. Top with a layer of yellow beets, overlapping in the same fashion; sprinkle with more of the remaining cheese. Repeat process making a layer of parsnips, followed by celery root, and Yukon gold potatoes, topping each layer evenly with some of the remaining cheese.

  3. Step 3

    Gently pour cream over vegetables. Cover baking dish with parchment paper-lined aluminum foil; place baking dish on a rimmed baking sheet. Transfer to oven and bake until a knife is easily inserted into gratin. Uncover and sprinkle reserved cheese over top; increase oven temperature to 425 degrees. Return baking dish to oven and continue baking until cheese is browned and bubbly, about 15 minutes more.

  4. Step 4

    Remove baking dish from oven and let gratin stand 30 minutes before serving.

Source
The Martha Stewart Show, November 2009

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Reviews (1)

  • 12 Jan, 2011

    This is so delicious! I didn't have celery root or yellow beets, so I made mine with turnips, parsnips, sweet potatoes and yukon golds. Followed the recipe, but added some finely chopped parsley for color and a bit of salt and pepper on each layer. Great winter dinner!