Parsnip and Celery Root Gratin
This Parsnip and Celery Root Gratin is a deeply comforting creamy, cheesy baked dish with tender layers of root vegetables and golden, crispy breadcrumbs on top. It's the perfect starchy side for the holidays, or just a cozy cold-weather dinner.
Servings: 8 servings
Calories: 391kcal
Ingredients
- butter for greasing
- 1½ pound celery root peeled and very thinly sliced (about ¼ - ⅛ inch thick)
- 1 pound parsnips peeled and very thinly sliced (about ¼ - ⅛ inch thick)
- ¼ teaspoon nutmeg freshly grated
- ¼ teaspoon black pepper
- 6 ounces Gruyere cheese grated
- 2 cups heavy cream
- ¾ cup panko bread crumbs
Instructions
- Preheat the oven to 400°F degrees.
- Butter the bottom and sides of a medium gratin dish or an 8x8" baking dish.
- Arrange the celery root and parsnips in the baking dish in alternating layers. Sprinkle a little bit of Gruyere after every few layers, making sure to save some for the final layer, so the cheese is on top.
- Whisk together the heavy cream, salt, pepper and nutmeg, then pour it over top of the vegetables. Press down to allow the cream to penetrate and remove any air bubbles.
- Sprinkle the breadcrumbs evenly over top, then cover with foil and bake for one hour.
- Remove the foil, then bake for an additional 15-25 minutes.
- The gratin is done when the top is golden and bubbling around the sides, and the vegetables are tender throughout. Use a knife to pierce the center of the gratin to see if the vegetables are cooked through. It should go through easily with no resistance. If they are still undercooked, continue baking until they are tender. If the top starts to get too brown, cover with foil for the remainder of cooking.
- Remove the gratin from the oven and allow it to rest for at least 10 minutes before serving.
Notes
- Slice thin and even: This ensures the vegetables cook at the same rate.
- Peel with a knife: Celery root has a tough, irregular skin. A regular peeler usually isn’t up to the task.
- Don’t skip the resting time: It’s tempting to dig in right away, but letting the gratin sit makes it easier to serve and more flavorful.
- Make it ahead: You can assemble the gratin earlier in the day and bake it off when ready. Or bake, cool, and gently reheat before serving.
Nutrition
Calories: 391kcal | Carbohydrates: 24g | Protein: 11g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 91mg | Sodium: 300mg | Potassium: 554mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1077IU | Vitamin C: 17mg | Calcium: 322mg | Iron: 1mg
