Name: Root Vegetable Gratin
Cook time: 20 min
Total time: 1 1/4 hr
Yield: Makes 12 servings
Ingredients: 1 lb parsnips (about 4 medium); 1 medium celery root (sometimes called celeriac; 3/4 lb total); 1 lb sweet potatoes; 1 1/2 lb russet (baking) potatoes; 2 teaspoons salt; 1 teaspoon finely chopped garlic; 1/2 teaspoon black pepper; 1/4 teaspoon freshly grated nutmeg; 1/2 cup reduced-sodium chicken broth; 1 3/4 cups plus 2 tablespoons heavy cream; an adjustable-blade slicer; a 3-quart gratin or other shallow flameproof baking dish (not glass; 13 by 9 inches)

Root Vegetable GratinRoland Bello

Parsnips, celery root, and sweet potatoes bring depth to this unfussy gratin. Best of all, it requires no "arranging"—you just spread the root vegetables in the baking dish.

Cooks' notes:

•Gratin, without final addition of cream (2 tablespoons), can be baked (but not broiled) 6 hours ahead and cooled completely, uncovered, then chilled, loosely covered. Reheat, covered, in a preheated 400°F oven until hot, about 30 minutes. Drizzle with cream and broil just before serving.
•If you're also making the chestnut, prune,and pancetta stuffing bake this gratin in lower third of oven while stuffing bakes in upper third.

Recipe notes

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