Creamy winter root vegetable gratin

Time 1 hour
Yields Serves 6
Creamy winter root vegetable gratin

Heat butter in large, wide pot over medium heat. Add onion and garlic and cook until onion softens, stirring often, about 5 minutes. Do not brown.


Add potato, parsley roots, celery root, 2/3 cup cream, milk, salt and pepper to taste. Cook mixture, uncovered, stirring often, until mixture is thick and vegetables are almost tender, about 25 minutes.


Transfer mixture to greased, shallow 6-cup baking dish. Smooth surface with spatula. (Can be made to this point a day ahead, cooled, then covered and refrigerated. Let come to room temperature before baking.) Spoon 2 tablespoons cream over mixture; spread with spatula.


Bake at 350 degrees until gratin bubbles and is lightly browned, 35 to 45 minutes. For a browner surface, place under moderate broiler 2 to 3 minutes. Serve hot.

This gratin is adapted from a potato and turnip recipe once served at Fredy Girardet’s celebrated restaurant in Crissier, Switzerland. It’s a splendid complement to lamb, beef, chicken or seafood.

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