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

The Martha Stewart Show, November 2009, The Martha Stewart Show, Episode 5029


Read the full recipe after the video.

Recipe Summary



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!