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



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees.

  • 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.

  • 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.

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

Reviews (1)

Rating: Unrated
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!