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Ina Garten Root Vegetable Gratin

Ina Garten Root Vegetable Gratin
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This recipe is made by thinly slicing root vegetables, layering them in a baking dish with cream, seasoning, and cheese, then baking until the vegetables are tender and the top turns golden. The slow oven heat allows the vegetables to cook evenly while the cream thickens naturally, creating a soft, cohesive gratin with a lightly crisp surface.

Ingredients

 

  • Potatoes – 450 g (1 lb), peeled and thinly sliced

  • Parsnips – 225 g (½ lb), peeled and thinly sliced

  • Carrots – 225 g (½ lb), peeled and thinly sliced

  • Garlic – 2 cloves, minced

  • Double cream or heavy cream – 480 ml (2 cups)

  • Whole milk – 120 ml (½ cup)

  • Gruyère cheese – 200 g (2 cups), grated

  • Parmesan cheese – 50 g (½ cup), finely grated

  • Unsalted butter – 1 tablespoon (for greasing)

  • Salt – to taste

  • Black pepper – to taste

  • Fresh thyme – 1 teaspoon (optional)

Instructions

 

  • Prepare the dish – Butter a baking dish and preheat the oven to 190°C (375°F).

  • Slice the vegetables – Cut all root vegetables thin and evenly for consistent cooking.

  • Mix the cream base – In a bowl, combine cream, milk, garlic, salt, pepper, and thyme if using.

  • Layer the gratin – Arrange vegetables in overlapping layers, pouring some cream mixture between layers and sprinkling cheese throughout.

  • Top generously – Finish with remaining cream and a mix of Gruyère and Parmesan.

  • Bake covered – Cover with foil and bake for 40 minutes until vegetables are nearly tender.

  • Finish uncovered – Remove foil and bake for another 20 minutes until golden and bubbling.

  • Rest before serving – Let sit for 10 minutes to set slightly.

Find it online: https://inagartendishes.com/ina-garten-root-vegetable-gratin/