Imen This Ina Garten root vegetable gratin is rich and comforting, made with layers of sweet potatoes, Yukon Golds, and celery root baked in cream and Gruyère cheese. It’s an elegant side dish for holidays or dinner parties, and ready in about 2 hours and 15 minutes.
Ina Garten Root Vegetable Gratin Ingredients
- 2 tbsp olive oil (plus more for topping)
- 1½ cups sliced yellow onion (1 large)
- 2 cups sliced fennel, core removed
- 1 tbsp minced garlic (3 cloves)
- 1 lb sweet potatoes, sliced ¼” thick
- 1 lb celery root, sliced ¼” thick
- 1 lb Yukon Gold potatoes, sliced ¼” thick
- 2¼ cups heavy cream
- ½ cup chicken stock
- 2 cups grated Gruyère (6 oz with rind)
- 2 tsp fresh thyme
- 1 tbsp kosher salt
- 1½ tsp black pepper
- 2½ cups fresh breadcrumbs (crusts removed)
How To Make Ina Garten Root Vegetable Grati
- Prep the baking dish and oven: Preheat oven to 350°F and lightly grease a 13×10-inch baking dish.
- Sauté onion and fennel: Heat 2 tablespoons olive oil in a skillet. Cook onion and fennel for 10 minutes until softened. Add garlic and cook 1 minute more.
- Combine vegetables and cream mixture: In a large bowl, toss sautéed onion mixture with sliced root vegetables, heavy cream, chicken stock, Gruyère, thyme, salt, and pepper.
- Assemble gratin: Transfer mixture to prepared baking dish and press down evenly.
- Add breadcrumb topping: Toss breadcrumbs with a little olive oil and sprinkle over the top.
- Bake and rest: Bake uncovered for 1½ hours until tender and golden brown. Let rest 15 minutes before serving.
Recipe Tips
- Can I slice vegetables ahead of time? Yes, but store them in water to prevent browning, especially celery root.
- What cheese can I substitute for Gruyère? Swiss or Fontina work well if Gruyère is unavailable.
- How do I make breadcrumbs crispier? Use slightly stale bread and drizzle with extra olive oil before topping.
- Can I make this vegetarian? Yes, replace chicken stock with vegetable stock.
- Best way to slice evenly? Use a mandoline for uniform ¼-inch slices.
What To Serve With Root Vegetable Gratin
This creamy gratin complements roasted meats or vegetarian mains:
- Herb-roasted chicken or turkey
- Beef tenderloin or prime rib
- Glazed ham
- A crisp green salad with vinaigrette
How To Store Root Vegetable Gratin
Refrigerate: Cover tightly and refrigerate for up to 3 days. Reheat in a 350°F oven until warmed through.
Freeze: Freeze unbaked gratin (without breadcrumbs) up to 1 month. Thaw overnight and add breadcrumbs before baking.
Root Vegetable Gratin Nutrition Facts
- Calories: 365 kcal
- Protein: 10g
- Carbohydrates: 33g
- Fat: 22g
- Fiber: 5g
- Sodium: 620mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use only potatoes for this gratin?
Yes, but the mix of root vegetables adds complexity and sweetness.
Do I have to peel the vegetables?
Yes, peeling ensures a smooth texture and removes any tough skins, especially for celery root.
Can I assemble this the day before?
Yes, assemble (without breadcrumbs) and refrigerate overnight; add topping and bake before serving.
Try More Recipes:
Ina Garten Root Vegetable Gratin
Description
A rich and cheesy gratin layered with root vegetables, cream, and a crispy breadcrumb topping — perfect for holidays or dinner parties.
Ingredients
Instructions
- Preheat oven to 350°F; grease a 13×10 baking dish.
- Sauté onion and fennel in olive oil for 10 minutes; add garlic and cook 1 minute.
- Combine sautéed mixture with sliced vegetables, cream, stock, cheese, thyme, salt, and pepper.
- Transfer to baking dish, press down evenly, and top with breadcrumbs tossed in olive oil.
- Bake uncovered 1½ hours until tender and golden; rest 15 minutes before serving.
