Chef John's Creamy Root Veggie Gratin

1. 1

   Preheat the oven to 375 degrees F (190 degrees C).

2. 2

   Bring a large pot of well-salted water to a boil. Add the vegetables and cook uncovered for 3 minutes. Drain in a colander, then immediately submerge them in ice water for several minutes until cold to stop the cooking. Once cold, drain thoroughly and set aside.

3. 3

   Cook the garlic and butter in a large skillet over medium heat until the garlic begins to sizzle, about 3 minutes.

4. 4

   Stir in the chicken broth, heavy cream, thyme, nutmeg, and cayenne pepper; cook until the mixture starts to simmer, about 5 minutes.

5. 5

   Grease a 9x13-inch baking dish with olive oil and spread the vegetables evenly over the oil.

6. 6

   Pour the broth and cream mixture over the vegetables and sprinkle with half of the grated Parmigiano-Reggiano cheese.

7. 7

   Loosely cover the baking dish with aluminum foil, set it on a baking sheet, and bake in the preheated oven for 40 minutes.

8. 8

   Remove the baking dish from the oven and add the remaining Parmigiano-Reggiano. Bake uncovered until the vegetables are browned, bubbling, and tender, about 30 minutes more.

9. 9

   Remove from the oven and let rest for 20 minutes.

• Calories 307.36 kcal Moderate
• Protein 6.26 g Moderate
• Carbs 19.21 g Moderate
• Total Fat 22.09 g High
• Saturated Fat 12.83 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 59.98 mg Moderate
• Sodium 509.63 mg High
• Fiber 4.61 g Moderate
• Sugar 4.38 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 222.02 mg Moderate
• Iron 0.96 mg Low Source
• Potassium 663.06 mg Moderate
• Vitamin A 46.53 mcg_rae Low Source
• Vitamin C 22.13 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Celery
• Garlic 🧄