Heartwarming Root Vegetable Gratin Recipe by Ina Garten

Roasted root vegetables take on a luxurious dimension in this sumptuous Ina Garten root vegetable gratin recipe that promises pure comfort on a plate.

Golden, crispy edges mingle with tender, creamy interiors, creating a symphony of textures and flavors.

The combination of hearty seasonal vegetables shines through each delectable bite.

Layers of carefully selected root vegetables become a canvas for rich, melted cheese and fragrant herbs.

Garten’s expert touch brings depth and sophistication to this classic side dish that easily steals the spotlight from any main course.

Warm, satisfying, and utterly irresistible, this gratin beckons you to savor every single forkful of culinary magic.

Let this recipe become your new go-to for impressive yet approachable comfort food.

How to Bake Ina’s Root Vegetable Gratin Smoothly

Root Vegetable Symphony

• Flavor Foundation Sauté onions and fennel in olive oil until they caramelize and become soft, releasing their sweet aromatics. Gently incorporate garlic for an extra layer of depth.
• Vegetable Harmony Mix together celery root, Yukon Gold potatoes, cream, chicken stock, Gruyere cheese, and fresh thyme. Season generously with salt and pepper to enhance the natural flavors of the vegetables.
• Baking Preparation Transfer the colorful vegetable mixture into a generously greased baking dish. Press gently to create an even surface that allows each ingredient to mingle and connect.
• Crispy Topping Sprinkle a light coating of olive oil and bread crumbs across the surface, creating a golden, crunchy crown that will transform during baking.
• Final Transformation Bake in a warm oven until vegetables become meltingly tender and the top turns into a beautiful golden-brown landscape. Allow the gratin to rest briefly, letting the flavors settle and intensify before serving.

Try These Variations in Root Veggie Gratin

• Cut root vegetables into similar-sized pieces to ensure even cooking and consistent texture throughout the gratin.
• Swap Gruyere with other meltable cheeses like sharp cheddar, fontina, or a blend of cheeses for different flavor profiles and richness.
• Experiment with fresh herbs like rosemary, sage, or parsley instead of thyme to create unique aromatic combinations and personalize the dish.
• Replace chicken stock with vegetable broth to make this gratin completely vegetarian-friendly without compromising the creamy, comforting texture.
• Incorporate crispy bacon bits, cooked pancetta, or shredded rotisserie chicken between vegetable layers for extra protein and depth of flavor.

When and How to Serve Root Vegetable Gratin

• Pair with Hearty Protein: Serve alongside roasted chicken or grilled steak to create a complete and satisfying meal that balances the rich, creamy vegetable gratin.
• Create a Rustic Table Setting: Present the gratin in the baking dish for a warm, inviting family-style dining experience that showcases the golden-brown, bubbling top.
• Add Fresh Herb Garnish: Sprinkle chopped fresh thyme or parsley over the top just before serving to enhance the dish's aroma and add a bright, fresh finish to the creamy root vegetables.
• Complement with Light Side Salad: Offer a crisp green salad with a tangy vinaigrette to cut through the richness of the gratin and provide a refreshing contrast to the creamy, cheesy dish.

How to Keep Root Veggie Gratin Tasting Right

• Refrigerate Wisely: Store leftover gratin in an airtight container for up to 4 days. The creamy texture and flavors will remain delicious when chilled properly.
• Reheat with Care: Warm individual portions in the oven at 350 degrees for 15-20 minutes to maintain the crispy top and creamy consistency. Avoid microwave heating to prevent soggy texture.
• Freeze for Later: Wrap the gratin tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven.
• Portion and Pack: Divide into individual servings for easy grab-and-go meals during busy weekdays. Perfect for meal prep and quick lunches or side dishes.

Quick Recipe Overview

Prep Time: 25 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 55 minutes

Calories: 529 kcal

Servings: 6

What Makes Ina Garten Root Vegetable Gratin Work

• Onion: Builds a sweet, mellow foundation that enhances vegetable depth.
• Fennel: Adds a delicate licorice-like flavor and subtle crunch.
• Garlic: Provides a robust, earthy undertone that elevates the entire dish.

• Celery Root, Yukon Gold Potatoes: Creates a creamy, hearty texture with rich, earthy notes; choose firm, unblemished vegetables without soft spots.

• Cream, Chicken Stock: Delivers luxurious, silky moisture and rich background flavor; use high-quality, fresh stock for best results.
• Gruyere Cheese: Contributes nutty, complex melting qualities that brown beautifully.
• Thyme: Introduces delicate, herbal brightness that complements root vegetables.
• Salt, Pepper: Balances and amplifies overall dish seasoning.

• Olive Oil, Bread Crumbs: Generates a golden, crunchy exterior that provides textural contrast.

Supplies to Have for Ina Garten’s Gratin Dish

• Large Saute Pan (12-inch): Essential for cooking onions, fennel, and garlic with even heat distribution.
• Large Mixing Bowl: Perfect for combining all ingredients and mixing root vegetables with cream and seasonings.
• Oval Baking Dish (13-by-10-by-2 1/2-inch): Crucial for baking and presenting the gratin with a beautiful golden top.
• Sharp Knife: Needed for chopping vegetables like onions, fennel, and celery root with precision.
• Measuring Spoons: Helps accurately measure salt, pepper, and olive oil for balanced flavors.
• Wooden Spoon or Spatula: Great for stirring vegetables and mixing ingredients smoothly.

Elegant Root Vegetable Gratin Recipe

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4.6 from 35 reviews

• Total Time: 1 hour 55 minutes
• Yield: 6 1x

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Description

Ina Garten’s root vegetable gratin combines creamy parmesan sauce with earthy root vegetables. Rich layers of potatoes, parsnips, and carrots create a comforting side dish that elevates seasonal produce for dinner guests.

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Ingredients

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• 1 lb (pound) sweet potatoes, peeled and sliced ¼ inches thick
• 1 lb (pound) celery root, peeled and sliced ¼ inches thick
• 1 lb (pound) Yukon Gold potatoes, peeled and sliced ¼ inches thick
• 2 cups grated Gruyère cheese (6 oz with rind)
• 2 ¼ cups heavy cream
• 1 ½ cups sliced yellow onion (1 large)
• 2 cups (¼-inch-sliced) fennel, top and core removed
• ½ cup chicken stock, preferably homemade
• 2 ½ cups coarse fresh bread crumbs, crusts removed
• ¼ cup good olive oil
• 1 tbsp minced garlic (3 cloves)
• 2 tsps minced fresh thyme leaves
• Kosher salt and freshly ground black pepper

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Instructions

1. Preparation: Warm oven to 350°F and generously grease a large oval baking dish with butter or cooking spray to prevent adherence.
2. Aromatic Foundation: Heat olive oil in a sauté pan over medium temperature. Sauté onions and fennel until translucent and lightly caramelized, approximately 10 minutes. Incorporate minced garlic and cook briefly to release its robust flavor profile.
3. Mixture Creation: Combine sautéed aromatics with celery root, Yukon Gold potatoes, heavy cream, chicken stock, Gruyere cheese, thyme leaves, salt, and pepper in a spacious mixing bowl. Blend ingredients thoroughly to ensure harmonious flavor distribution.
4. Assembly and Topping: Transfer vegetable mixture into prepared baking dish, pressing gently to create an uniform layer. Drizzle additional olive oil across the surface and sprinkle breadcrumbs evenly to develop a crisp, golden crust.
5. Baking and Resting: Bake uncovered for 1.5 hours until vegetables become tender and top achieves a rich, bubbling golden-brown appearance. After removing from oven, let the gratin rest for 15 minutes to allow flavors to meld and ingredients to set before serving.

Notes

• Prep Smart: Select fresh, firm root vegetables for best texture and flavor intensity.
• Layer Carefully: Slice vegetables uniformly to ensure even cooking and consistent tenderness throughout the gratin.
• Cheese Selection: Use high-quality aged Gruyere for deeper, nutty flavor profile that elevates the entire dish.
• Resting Matters: Let gratin sit 15 minutes after baking to allow ingredients to absorb liquid and stabilize, creating a more cohesive and delicious final result.

• Prep Time: 25 minutes
• Cook Time: 1 hour 30 minutes
• Category: Dinner, Side Dish
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 529
• Sugar: 4 g
• Sodium: 575 mg
• Fat: 40 g
• Saturated Fat: 24 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 4 g
• Protein: 10 g
• Cholesterol: 100 mg