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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.
👥 8 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 30 min🔥 Cook: 1h👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- baking dish
- whisk
- knife
📝 Preparation Steps
1
Preheat the oven to 400°F degrees.
2
Butter the bottom and sides of a medium gratin dish or an 8x8" baking dish.
butter (for greasing)
3
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.
parsnips (peeled and very thinly sliced (about ¼ - ⅛ inch thick))1 pound
4
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.
heavy cream2 cups
5
Sprinkle the breadcrumbs evenly over top, then cover with foil and bake for one hour.
6
Remove the foil, then bake for an additional ⏱️ 15-25 minutes.
7
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.
8
Remove the gratin from the oven and allow it to rest for at least ⏱️ 10 minutes before serving.
Nutrition Facts
calories
391 kcal
fat Content
29 g
serving Size
1 serving
fiber Content
5 g
sugar Content
6 g
sodium Content
300 mg
protein Content
11 g
cholesterol Content
91 mg
carbohydrate Content
24 g
saturated Fat Content
18 g
unsaturated Fat Content
10 g
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