Root Vegetable Gratin

Name: Root Vegetable Gratin
Prep time: 20 min
Total time: 1 h 20 min
Yield: 8
Ingredients: 2 sweet potatoes, peeled and sliced; 3 medium turnips, peeled and sliced; 2 shallots, sliced; 2 c. chicken stock; 1 c. heavy cream; 1/4 c. all-purpose flour; Kosher salt; black pepper; 2/3 c. panko breadcrumbs; 2 tbsp. olive oil; 4 oz. blue cheese, crumbled; 1 c. chopped hazelnuts; 2 tbsp. chopped rosemary

By Marian Cooper Cairns, Dawn PerryPublished: Oct 21, 2015

Jump to recipe

Brian Woodcock

Yields:

Prep Time:

20 mins

Total Time:

1 hr 20 mins

Everybody gets their own individual serving of this earthy side.

Advertisement - Continue Reading Below

Ingredients

2 sweet potatoes, peeled and sliced
3 medium turnips, peeled and sliced
2 shallots, sliced
2 cups chicken stock
1 cup heavy cream
1/4 cup all-purpose flour
Kosher salt
black pepper
2/3 cup panko breadcrumbs
2 Tbsp. olive oil
4 oz. blue cheese, crumbled
1 cup chopped hazelnuts
2 Tbsp. chopped rosemary

Directions

1. Step 1Preheat oven to 400 degrees F.
2. Step 2Layer sweet potato, turnips, and shallots in 8 (10-ounce) gratin dishes. Whisk together stock, cream, and flour. Season with salt and pepper. Pour cream mixture over vegetables. Bake, covered with foil, on a baking sheet, until vegetables are just tender, 40 to 45 minutes.
3. Step 3Meanwhile, combine breadcrumbs, oil, cheese, hazelnuts, and rosemary. Remove foil and top gratins with breacrumb mixture. Bake until golden, 12 to 15 minutes.