Root Vegetable Gratin Recipe

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Ingredients

Count

Nutrition

3141

Calories

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Ingredients:

Serving

2 cups heavy cream
1 tsp kosher salt
1/2 tsp freshly ground nutmeg
3 large russet potatoes (about 2 lbs.), peeled and thinly sliced
2 medium parsnips (about 10 oz.), peeled, trimmed, and thinly sliced
1 large shallot, thinly sliced
1 medium celery root (about 15 oz.), peeled, halved, and thinly sliced
8 oz italian-style fontina cheese, coarsely shredded

Directions:

Preheat oven to 325°. In a small saucepan, bring cream, salt, and nutmeg to a simmer. Remove from heat and set aside.
Lay half the potatoes evenly in a shallow 2 1/2-qt. baking dish, followed by half the parsnips and all the shallot and celery root. Top with half the cheese. Add remaining parsnips, then remaining potatoes. Pour warm cream over vegetables. Sprinkle evenly with remaining cheese.
Bake until bubbling, golden brown, and tender when pierced, about 1 1/4 hours. Let sit 10 minutes before serving.
Make ahead: Up to 2 days; reheat at 325° until center is warm, about 30 minutes.
Note: Nutritional analysis is per serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3141.44 Kcal (13153 kJ)
Calories from fat	1435.54 Kcal
		% Daily Value*
Total Fat	159.5g	245%
Cholesterol	591.89mg	197%
Sodium	5759.11mg	240%
Potassium	6881.63mg	146%
Total Carbs	313.78g	105%
Sugars	62.59g	250%
Dietary Fiber	46.05g	184%
Protein	104.38g	209%
Vitamin C	135.2mg	225%
Iron	13.4mg	75%
Calcium	1726.2mg	173%

Amount Per 100 g
Calories	140.33 Kcal (588 kJ)
Calories from fat	64.13 Kcal
		% Daily Value*
Total Fat	7.13g	245%
Cholesterol	26.44mg	197%
Sodium	257.27mg	240%
Potassium	307.41mg	146%
Total Carbs	14.02g	105%
Sugars	2.8g	250%
Dietary Fiber	2.06g	184%
Protein	4.66g	209%
Vitamin C	6mg	225%
Iron	0.6mg	75%
Calcium	77.1mg	173%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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