Root gratin - Detailed recipes with photos.

A casserole of several types of root vegetables acquires a bright taste, aroma and interesting texture. Mix the sweet potato slices, potato, fennel and celery root in a mixture of heavy cream and grated cheese, sprinkle with bread crumbs soaked in olive butter, and bake in the oven. Gratin will be very tasty, creamy and viscous, with a delicious crisp on top. Serve it as a side dish to the baked meat. friends: Time: 2 hours. 10 min. Difficulty: easy Servings: 8 – 10 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

450 gr yam, peeled and sliced thick 0.5 cm
450 gr celery root, peeled and sliced 0.5 cm thick
450 gr potatoes, peeled and sliced thick 0.5 cm
1.5 tbsp. chopped onion (1 large onion)
2 tbsp. (cut into slices 0.5 cm thick) fennel, remove the top and core
1 tbsp. l chopped garlic (3 cloves)
2.5 tbsp. fat cream
0.5 tbsp. chicken broth
2 tbsp. grated Gruyere cheese (180 gr. with crust)
2 tsp chopped fresh thyme leaves
2.5 tbsp. large fresh breadcrumbs, without crust

Recipes with similar ingredients: sweet potato (sweet potato), potatoes, fennel onion, celery root, gruyere cheese, cream, thyme

Recipe preparation:

Preheat the oven to 175 ° C. Butter the mold to baking size 32 x 25 x 6 cm.
In a large (30 cm.) Pan over moderate heat, heat 2 tbsp. l olive oil, add onion and fennel and fry for 10 minutes, stirring occasionally until the vegetables are slightly brown and will not become soft. Add garlic and fry in within 1 minute.
Meanwhile, in a large bowl, mix the onion mixture, sweet potato, celery root, potatoes, cream, chicken stock, Gruyeres, thyme, 1 tbsp. l salt and 1.5 tsp pepper. Put the mixture in prepared baking dish and squeeze lightly so that the vegetables lay exactly to the edge. Mix bread crumbs and 2 tbsp. l olive oil and evenly spread over vegetables.
Take gratin while the finished turkey is resting. Bake dish without covering for 1 hour 30 minutes until vegetables become very soft when pierced with a small knife, and the upper part is not browned and not bubbling. Let stand for 15 minutes, then Serve gratin hot. Cooking tip for future use. burnt, cover and refrigerate maximum day, and before serving, bake it.