Chef John's Root Vegetable Gratin
Serves: 6
Shirley Senger
1 January 1970
Based on User reviews:
63
Spice
49
Sweetness
66
Sourness
43
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
3 cloves
Garlic (minced)2 tbsps
Butter1.25 cups
Chicken Broth1 cup
Heavy Cream1 tbsp
Thyme (chopped fresh)1 pinch
Ground Nutmeg1 pinch
Cayenne Pepper2 tsps
Olive OilDirections:
1
Preheat the oven to 375 degrees F (190 degrees C)
2
Bring a large pot of generously salted water to a boil
3
Add the vegetables, and cook uncovered for 3 minutes
4
Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process
5
Once the vegetables are cold, drain well, and set aside
6
Cook garlic and butter in a large skillet over medium heat until garlic starts sizzling, about 3 minutes
7
Stir in chicken broth, heavy cream, thyme, nutmeg, and cayenne pepper; cook until mixture begins to simmer, about 5 minutes
8
Coat a 9x13-inch baking dish with olive oil and spread vegetables evenly over the oil
9
Pour broth and cream mixture over vegetables and top with half of the grated Parmigiano-Reggiano cheese
10
Cover baking dish loosely with aluminum foil, place on a baking sheet, and bake in the preheated oven for 40 minutes
11
Remove baking dish from the oven and top with remaining Parmigiano-Reggiano
12
Bake uncovered until vegetables are browned, bubbling, and tender, about an additional 30 minutes
13
Remove from the oven and let rest for 20 minutes