This casserole is inspired by a similar recipe from Ina Garten, whose new memoir, Be Ready When the Luck Happens (Crown, 2024) is an engaging and open-hearted tale of a life transformed by great food. Both the book and this dish are perfect for cozy winter nights at home.
Root Vegetable Gratin
As long as it totals 3 pounds, use any mix of root vegetables, including parsnips or carrots—paying attention to having a mix of colors. It’s a terrific side dish for any feast, or let it shine as a main dish alongside a salad of winter chicories like radicchio, endive and escarole. Serves 6 to 12.
Unsalted butter, as needed Kosher salt, as needed 2 medium white or red onions, sliced (3-4 cups sliced) 4 cloves garlic, minced 2 cups heavy cream 1 cup chicken or vegetable broth 1 teaspoon freshly ground black pepper 12 ounces Yukon gold potatoes, peeled and sliced 1/4 to 1/8 inch thick 12 ounces sweet potatoes (any color), peeled and sliced 1/4 to 1/8 inch thick 12 ounces celery root or parsley root, peeled and sliced 1/4 to 1/8 inch thick 12 ounces rutabaga, peeled and sliced 1/4 to 1/8 inch thick 2 teaspoons minced fresh thyme leaves 2 cups (about 8 ounces) grated Gruyère, Emmentaler or
This Article was originally published on Wine Enthusiast
