How to make a root vegetable gratin

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Whole Foods Market's Martha Drayton makes a creamy root-vegetable gratin, perfect for a winter side dish.

How to make a root vegetable gratin
  • Peel celery root and sweet potatoes. (Leave the skin on the Yukon Gold potatoes.)
  • Slice off the fuzzy, knobby ends of the celery root.
  • Slice vegetables in thin uniform slices. A mandolin is best for this task.
  • Combine your root vegetable slices in a large mixing bowl with 3 large pinches of kosher salt.
  • Add 1 cup vegetable stock.
  • Add the leaves from 3 sprigs of fresh thyme.
  • Toss with your hands to spread thyme and salt evenly throughout the vegetable mixture.
  • Place in a large gratin dish or flat baking dish.
  • Pour 2 cups heavy cream over the vegetables.
  • Bake in a 450 degree oven for 55 minutes or until golden brown and bubbly.
Martha's root vegetable au gratin recipe serves 12.
meet theexpert
  • Martha Drayton

    Martha Drayton Recipe Developer and Food Writer Martha Drayton is a freelance recipe developer and food writer. Her interests include Pan Pacific and Indian cuisines. She is a graduate of the French Culinary Institute and former Culinary Center Director for Whole Foods Market - Bowery. more about this expert »

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