Ina Garten’s Root Vegetable Gratin is made with layers of sweet potatoes, celery root, and Yukon Gold potatoes in a creamy sauce topped with breadcrumbs, creating a tasty dish that’s ready in 2 hours and 10 minutes!
Try More Ina Garten Recipe:
🧡 Why You’ll Love This Root Vegetable Gratin Recipe:
- Comforting: Warm, creamy, and rich flavors make it the ultimate comfort food.
- Versatile: Serve it as a side dish or a vegetarian main course.
- Impressive: Its beautiful presentation makes it a standout at any gathering.
- Make-ahead: Prepare it in advance for easy entertaining.
âť“ What Is Ina Garten Root Vegetable Gratin Recipe?
Ina Garten’s Root Vegetable Gratin is a cheesy dish with layers of sweet potatoes, celery root, and Yukon Gold potatoes baked to perfection in a creamy sauce topped with golden breadcrumbs.
🧅 Ina Garten Root Vegetable Gratin Ingredients
- Good olive oil
- 1 1/2 cups sliced yellow onion (1 large)
- 2 cups (1/4-inch-sliced) fennel, top and core removed
- 1 tablespoon minced garlic (3 cloves)
- 1 pound sweet potatoes, peeled and sliced 1/4 inch thick
- 1 pound celery root, peeled and sliced 1/4 inch thick
- 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- 2 1/4 cups heavy cream
- 1/2 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
- 2 1/2 cups coarse fresh bread crumbs, crusts removed
🍲 How To Make Ina Garten Root Vegetable Gratin
- Turn the oven on high heat (350 degrees). Grease a 13-by-10-by-2 1/2-inch oval baking dish.
- In a large (12-inch) saute pan over medium heat, heat 2 tablespoons of olive oil. Add the onion and fennel, and cook for 10 minutes, tossing now and then, until the vegetables are lightly browned and soft. Cook for another minute after adding the garlic.
- Combine the onion mixture, celery root, Yukon Gold potatoes, cream, chicken stock, Gruyere, thyme, 1 tablespoon salt, and 1 1/2 teaspoon pepper in a large bowl.
- Transfer the mixture to the prepared baking dish and press down gently to ensure that the veggies are evenly distributed. Spread the top with a mixture of 2 tablespoons of olive oil and bread crumbs.
- Bake, uncovered, for 1 1/2 hours, or until a small knife inserted in the center reveals very tender veggies and a golden brown and bubbly top forms. Let it sit for 15 minutes to set before serving.
đź’ Recipe Tips
- Slice vegetables evenly for even cooking.
- Use homemade chicken stock for a richer flavor.
- Adjust seasoning to taste before baking.
- Cover with foil if the breadcrumbs brown too quickly.
🍝 What To Serve With Root Vegetable Gratin?
Serve Root Vegetable Gratin with Grilled Swordfish, Midnight Pasta, Grilled Salmon, Chicken Scarpariello, Beef Braciole, Steak Bites, Sirloin Tip Roast, Chilean Sea Bass, Swedish Meatballs, Pasta Fagioli, and Lobster Tail.
🎚 How To Store Leftovers Root Vegetable Gratin?
- In The Fridge: Keep leftover root vegetable gratin in a tightly sealed container for up to 4 days.
- In The Freezer: Freeze leftover root vegetable gratin in a freezer-safe container for up to 3 months.
🥵 How To Reheat Leftovers Root Vegetable Gratin?
- On The Oven: Reheat leftover root vegetable gratin in a baking dish at 400°F for 20 to 25 minutes, until heated.
- On The Stove: Warm gently leftover root vegetable gratin in a skillet over low heat for 10 minutes, stirring occasionally.
- In The Microwave: Heat leftover root vegetable gratin in a microwave-safe plate on medium power in 2-minute intervals until heated through, stirring in between.
FAQs
Why is my au root vegetable gratin watery?
Your root vegetable gratin may turn watery if the veggies aren’t pre-cooked, leading to excess moisture and a less creamy texture.
What is a substitute for heavy cream in root vegetable gratin?
Half-and-half is a suitable substitute for heavy cream in root vegetable gratin, offering a lighter texture while maintaining creaminess.
Why did my au root vegetable gratin curdle?
High heat can cause the cream in your au root vegetable gratin to curdle, so be cautious and bake at a moderate temperature.
How do you tell if a root vegetable gratin is done?
A root vegetable gratin is done when the vegetables are tender, the top is golden brown, and the mixture is bubbly.
Try More Ina Garten Recipe:
Ina Garten Root Vegetable Gratin Nutrition Facts
Amount Per Serving
- Calories 365
- Total Fat 24.1
- Saturated Fat 16.1g
- Total Carbs 30g
- Dietary Fiber 4.2g
- Sugars 8.3g
- Protein 5.1g
Ina Garten Root Vegetable Gratin
Description
Ina Garten’s Root Vegetable Gratin is made with layers of sweet potatoes, celery root, and Yukon Gold potatoes in a creamy sauce topped with breadcrumbs, creating a tasty dish that’s ready in 2 hours and 10 minutes!
Ingredients
Instructions
- Turn the oven on high heat (350 degrees). Grease a 13-by-10-by-2 1/2-inch oval baking dish.
- In a large (12-inch) saute pan over medium heat, heat 2 tablespoons of olive oil. Add the onion and fennel, and cook for 10 minutes, tossing now and then, until the vegetables are lightly browned and soft. Cook for another minute after adding the garlic.
- Combine the onion mixture, celery root, Yukon Gold potatoes, cream, chicken stock, Gruyere, thyme, 1 tablespoon salt, and 1 1/2 teaspoon pepper in a large bowl.
- Transfer the mixture to the prepared baking dish and press down gently to ensure that the veggies are evenly distributed. Spread the top with a mixture of 2 tablespoons of olive oil and bread crumbs.
- Bake, uncovered, for 1 1/2 hours, or until a small knife inserted in the center reveals very tender veggies and a golden brown and bubbly top forms. Let it sit for 15 minutes to set before serving.
Notes
- Slice vegetables evenly for even cooking.
Use homemade chicken stock for a richer flavor.
Adjust seasoning to taste before baking.
Cover with foil if the breadcrumbs brown too quickly.