Ina Garten Root Vegetable Gratin

Ina Garten Root Vegetable Gratin is a baked side dish made with sweet potatoes, celery root, and Yukon Gold potatoes layered in heavy cream, chicken stock, and Gruyère cheese. It takes about 2 hours and 15 minutes from start to finish and serves 8 to 10 people.

Ina’s published this in Cooking for Jeffrey, and the move that sets her version apart is the fennel and onion base. She sautés both in olive oil until lightly caramelized before folding them into the vegetable mixture, which adds a mellow sweetness that runs through every layer.

The breadcrumb topping goes on raw, not toasted first. That matters because the crumbs absorb steam from the cream as the gratin bakes, so they hold their texture rather than going soggy. Skipping the sauté step with the onions and fennel leaves the gratin tasting flat by comparison.

Ina Garten Root Vegetable Gratin

Author: Imen Cooking Method:Baking Cuisine:American Courses:Side Dish

Difficulty:BeginnerPrep time: 30 minutesCook time:1 hour 30 minutesRest time: 15 minutesTotal time:2 hours 15 minutesCooking Temp: CServings:8-10 servingsEstimated Cost: $Calories:365 kcal Best Season:Available

Description

Root Vegetable Gratin is a comforting baked side dish with a creamy sauce and a crispy topping. Perfect for holidays and dinner parties.

Ingredients

Vegetables

• 1 pound sweet potatoes, peeled and sliced ¼ inch thick
  
• 1 pound celery root, peeled and sliced ¼ inch thick
  
• 1 pound Yukon Gold potatoes, peeled and sliced ¼ inch thick
  
• 1½ cups sliced yellow onion (1 large)
  
• 2 cups fennel, top and core removed, sliced ¼ inch thick
  
• 1 tablespoon minced garlic (3 cloves)

Cream Mixture

• 2½ cups heavy cream
  
• ½ cup chicken stock, preferably homemade
  
• 2 cups grated Gruyère cheese (6 ounces with rind)
  
• 2 teaspoons minced fresh thyme leaves
  
• Kosher salt and freshly ground black pepper
  

Topping

• 2½ cups coarse fresh bread crumbs, crusts removed
  
• Good olive oil
  

Instructions

1. Preheat the oven to 350°F. Butter a 13×10×2½-inch baking dish. Heat 2 tablespoons of olive oil in a large 12-inch sauté pan over medium heat, add the onion and fennel, and cook for 10 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook for one more minute.
   
2. In a large bowl, combine the onion and fennel mixture with the sliced sweet potatoes, celery root, Yukon Gold potatoes, heavy cream, chicken stock, Gruyère, thyme, 1 tablespoon salt, and 1½ teaspoons pepper.
   
3. Pour the mixture into the prepared baking dish and press lightly so the vegetables lie flat all the way to the edge.
   
4. Toss the bread crumbs with 2 tablespoons of olive oil and distribute them evenly over the top.
   
5. Bake uncovered for about 1½ hours until the top is browned and the vegetables are tender when pierced with a knife. Rest for 15 minutes before serving.
   

Keywords:Ina Garten Root Vegetable Gratin

FAQs

Can this gratin be prepared the night before?

Yes. Assemble the full gratin the day before, cover it tightly, and refrigerate it without the breadcrumb topping. Cold dishes take longer to heat through, so add 15 to 20 minutes to the bake time and check the center with a knife before pulling it out. Add the oiled crumbs right before it goes in the oven so they stay loose and crisp.

What is celery root and can I leave it out?

Celery root is the knobby brown bulb of a celeriac plant, sold in the produce section near other root vegetables. It has a mild, slightly nutty flavour that softens completely during the long bake. Leaving it out throws off the balance of the three-vegetable mix. Parsnip is the closest substitute in terms of texture and density.

How do I slice the vegetables evenly?

A mandoline set to ¼ inch is the fastest and most consistent method. If you are using a knife, cut each vegetable in half lengthwise first to create a flat, stable base before slicing. Uneven slices mean some pieces stay underdone while others turn soft, which is the most common reason this gratin takes longer than expected.

Why does the gratin need to rest before serving?

The cream and cheese firm up as they cool, which is what holds the layers together when you cut into the dish. Serving it straight from the oven means the slices will fall apart and the cream will pool on the plate. Fifteen minutes is the minimum. Thirty minutes is better if you can wait.

Which main dish pairs with this gratin?

A roasted or braised meat works best here since the gratin is already creamy and rich. If you want a full Ina Garten dinner, an sausage and peppers dish is a straightforward match. The tomato and vinegar in the sauce cut through the richness of the cream without competing with the vegetables.