THREE-ROOT GRATIN
Unsalted butter for greasing the pan
1 1/2 pounds (about 4 large) Yukon Gold potatoes
1 1/2 pounds (1 medium) celery root
1/2 pound (2 to 3 medium) parsnips
1 1/2 cups grated Gruyere cheese, plus extra for the topping
2 cloves garlic, minced
2 tablespoons minced onions
1 tablespoon prepared horseradish, drained
Salt and freshly ground black pepper, to taste
1 1/2 cups chicken stock
Breadcrumbs
2 tablespoons melted unsalted butter
Preheat the oven to 350 degrees F. Grease a casserole with butter.
Wash the potatoes, celery root, and parsnips. Peel them and slice them thinly on a box grater or mandoline.
Mix the 1 1/2 cups of cheese, the garlic, onion, and horseradish together. Layer the root vegetables in the casserole first, seasoning each layer with salt and pepper to taste: first a layer of potatoes, followed by one of celery root and one of parsnip, a sprinkle of the cheese mixture, then another or potato and so forth. End with a layer of potato.
Pour the chicken stock over the casserole, top with grated cheese and breadcrumbs, and drizzle with the melted butter.
Place the dish in the oven and cook uncovered for 1 hour, or until the top is crisp and browned. Serve hot.
Servings: 6 to 8
Source: On the Side by Jessica B. Harris
Unsalted butter for greasing the pan
1 1/2 pounds (about 4 large) Yukon Gold potatoes
1 1/2 pounds (1 medium) celery root
1/2 pound (2 to 3 medium) parsnips
1 1/2 cups grated Gruyere cheese, plus extra for the topping
2 cloves garlic, minced
2 tablespoons minced onions
1 tablespoon prepared horseradish, drained
Salt and freshly ground black pepper, to taste
1 1/2 cups chicken stock
Breadcrumbs
2 tablespoons melted unsalted butter
Preheat the oven to 350 degrees F. Grease a casserole with butter.
Wash the potatoes, celery root, and parsnips. Peel them and slice them thinly on a box grater or mandoline.
Mix the 1 1/2 cups of cheese, the garlic, onion, and horseradish together. Layer the root vegetables in the casserole first, seasoning each layer with salt and pepper to taste: first a layer of potatoes, followed by one of celery root and one of parsnip, a sprinkle of the cheese mixture, then another or potato and so forth. End with a layer of potato.
Pour the chicken stock over the casserole, top with grated cheese and breadcrumbs, and drizzle with the melted butter.
Place the dish in the oven and cook uncovered for 1 hour, or until the top is crisp and browned. Serve hot.
Servings: 6 to 8
Source: On the Side by Jessica B. Harris
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