Recipes Side Dish Vegetables Chef John's Root Vegetable Gratin 3.7 (19) 17 Reviews 4 Photos I cheated and added some potatoes to mellow things out, but this is still a very delicious and enjoyable way to eat root veggies. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Published on October 10, 2019 Save Rate Print Share Add Photo 4 4 4 Prep Time: 20 mins Cook Time: 1 hr 20 mins Additional Time: 20 mins Total Time: 2 hrs Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 Yukon Gold potatoes, scrubbed and sliced 1/8-inch thick with peel 1 turnip, peeled and sliced 1/8-inch thick 1 rutabaga, peeled and sliced 1/8-inch thick 1 small celery root, peeled and sliced 1/8-inch thick 1 parsnip, peeled and sliced 1/8-inch thick salt, to taste 3 cloves garlic, minced 2 tablespoons butter 1 ¼ cups chicken broth 1 cup heavy cream 1 tablespoon chopped fresh thyme 1 pinch ground nutmeg 1 pinch cayenne pepper 2 teaspoons olive oil ¼ cup finely grated Parmigiano-Reggiano cheese, divided Directions Preheat the oven to 375 degrees F (190 degrees C). Bring a large pot of generously salted water to a boil. Add the vegetables, and cook uncovered for 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the vegetables are cold, drain well, and set aside. Cook garlic and butter in a large skillet over medium heat until garlic starts sizzling, about 3 minutes. Stir in chicken broth, heavy cream, thyme, nutmeg, and cayenne pepper; cook until mixture begins to simmer, about 5 minutes. Coat a 9x13-inch baking dish with olive oil and spread vegetables evenly over the oil. Pour broth and cream mixture over vegetables and top with half of the grated Parmigiano-Reggiano cheese. Cover baking dish loosely with aluminum foil, place on a baking sheet, and bake in the preheated oven for 40 minutes. Remove baking dish from the oven and top with remaining Parmigiano-Reggiano. Bake uncovered until vegetables are browned, bubbling, and tender, about an additional 30 minutes. Remove from the oven and let rest for 20 minutes. Cook's Note: Root vegetable sizes and shapes vary. You'll need enough to fill a 9 x 13-inch casserole dish 3/4 full. I Made It Print 50 home cooks made it! Nutrition Facts (per serving) 309 Calories 22g Fat 25g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 309 % Daily Value * Total Fat 22g 28% Saturated Fat 13g 63% Cholesterol 69mg 23% Sodium 448mg 19% Total Carbohydrate 25g 9% Dietary Fiber 5g 16% Total Sugars 6g Protein 6g 12% Vitamin C 30mg 33% Calcium 148mg 11% Iron 1mg 7% Potassium 600mg 13% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.