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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
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Mmmmmm! Although this is a delicious side dish...It's special enough to be the main event! This is wonderful, warm, comforting food. Ingredients:
2 lbs yukon gold potatoes |
1 lb celery root |
1 lb parsnip |
2 1/2 cups gruyere cheese, coarsely grated & divided |
2 medium garlic cloves, minced |
1/3 cup yellow onion, finely chopped |
1 tablespoon prepared horseradish |
1 1/2 teaspoons kosher salt |
fresh ground black pepper |
1 1/2 cups chicken broth |
1/3 cup fine breadcrumbs |
2 tablespoons butter, melted |
Directions:
1. Preheat oven to 350'. Grease a 3-quart casserole dish and set aside.
2. Peel potatoes, celery root and parsnips. Slice as thinly as possible.
3. Combine 2 cups cheese with the garlic, onion and horseradish, mixing with a fork.
4. Layer root vegetables in the following way: half each of potatoes, celery root and parsnips followed by half of cheese mixture.
5. Sprinkle with salt and pepper. Repeat with remaining celery root, parsnips and cheese mixture; season with salt and pepper and spread remaining potatoes over the top.
6. Pour broth over potatoes.
7. Combine remaining 1/2 cup cheese and breadcrumbs; sprinkle on top.
8. Drizzle with melted butter.
9. Bake, covered, on center oven rack 30 minutes.
10. Uncover and continue baking 35 minutes or until the top is crisp and browned and the vegetables are tender.
11. Let sit 10 minutes before serving.
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