Ina Garten Root Vegetable Gratin Recipe
Are you looking for a cozy and delicious side dish? The Ina Garten Root Vegetable Gratin Recipe is exactly what you need.
Ingredients
- 1 pound of russet potatoes peeled
- 1 pound of parsnips peeled
- 1/2 pound of carrots peeled
- 2 cups of heavy cream
- 2 tablespoons of unsalted butter
- 1 tablespoon of fresh thyme leaves
- 2 teaspoons of kosher salt
- 1 teaspoon of black pepper
- 1 1/2 cups of grated Gruyère cheese
- 1/2 cup of grated Parmesan cheese
- 2 cloves of garlic minced
Instructions
Preheat your oven
- Turn your oven to 375F. Grease your large baking dish with a little bit of butter or oil.
Slice the vegetables
- Slice potatoes, parsnips, and carrots into thin rounds. Use a mandoline if you have one for even pieces.
Warm the cream
- Heat the heavy cream and butter in a small saucepan. Add the minced garlic and fresh thyme leaves.
Season the veggies
- Place all sliced vegetables in a large bowl. Toss them with the salt, pepper, and half the Gruyère.
Layer the dish
- Pour the vegetable mixture into the prepared baking dish. Spread them out so they lie relatively flat.
Add the liquid
- Pour the warm cream mixture over the vegetables. Make sure the cream gets into all the layers.
Cover and bake
- Cover the dish tightly with aluminum foil. Bake for 40 minutes until the vegetables are almost soft.
Add the topping
- Remove the foil from the dish. Sprinkle the remaining Gruyère and Parmesan cheese evenly over the top.
Finish the gratin
- Bake uncovered for another 20 minutes. The top should be golden brown and the cream should bubble.
Rest and serve
- Let the dish sit for 10 minutes before serving. This helps the sauce thicken up beautifully.
Notes
- Slice thinly: Try to keep all vegetable slices the same thickness. This ensures they all cook at the same rate.
- Use fresh herbs: Fresh thyme tastes much better than dried thyme in this specific recipe.
- Choose good cheese: Gruyère melts perfectly and adds a nutty flavor that defines this dish.
- Don't skip the rest: Letting the gratin sit for a few minutes prevents it from being too runny.
- Add some color: Use orange carrots and white parsnips to make the dish look vibrant and pretty.