Root Vegetable Gratin

Ingredients for Root Vegetable Gratin

• 450g parsnips (about 4 medium)

• 1 medium celery root (sometimes called celeriac

• 350g total)

• 450g sweet potatoes

• 675g russet (baking) potatoes

• 2 teaspoons salt

• 1 teaspoon finely chopped garlic

• 1/2 teaspoons black pepper

• 1/4 teaspoons freshly grated nutmeg

• 120ml reduced-sodium chicken broth

• 425ml plus 2 tablespoons double cream

• an adjustable-blade slicer

• a 3-quart gratin or other shallow flameproof baking dish (not glass

• 13 by 9 inches)

Put oven rack in upper third of oven and preheat oven to 204°C.

Peel parsnips and cut crosswise into 3-inch lengths with a knife, then cut lengthwise around core into 1/8-inch-thick slices with slicer (discard core). Transfer to a large bowl.

Peel celery root and all potatoes (prepare russet potatoes last to avoid discoloration) and halve lengthwise, then cut crosswise into 1/8-inch-thick slices with slicer. Add to parsnips along with salt, garlic, pepper, nutmeg, broth, and 425ml cream, tossing to combine. Transfer to gratin dish, spreading evenly.

Cut out a piece of parchment or wax paper to fit just inside gratin dish, then butter 1 side of parchment. Cover vegetables directly with parchment, buttered side down, then put dish in a shallow baking pan (to catch any drips). Bake until gratin is bubbling all over and vegetables are tender when pierced with a knife, about 50 minutes. Discard parchment.

Just before serving, preheat grill. Drizzle top of gratin with remaining 2 tablespoons cream and grill 4 to 6 inches from heat until browned, 2 to 3 minutes.

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