Root-Vegetable Gratin

From Good Housekeeping

Photo by Ann Stratton

Active time: 20 minutes

Total time: 1 hour plus standing

Makes 12 side-dish servings

1/2 cup chicken broth

2 Tbsp. margarine or butter

1 1/2 lb. (about 3 medium) baking potatoes, peeled and thinly sliced

1 1/2 lb. (about 3 small) sweet potatoes, peeled and thinly sliced

1 lb. celery root (celeriac), trimmed, peeled, and thinly sliced

1 lb. parsnips, peeled and thinly sliced

Salt and pepper

2/3 cup heavy cream

6 oz. Gruyère cheese, shredded (1 1/2 cups)

1. Preheat oven to 400°F. In 13” by 9” glass or ceramic baking dish, combine broth and margarine; place in oven while oven preheats to melt margarine.
2. Meanwhile, in large bowl, toss potatoes, celery root, parsnips, 1 1/4 teaspoons salt, and 1/2 teaspoon freshly ground black pepper until well mixed.
3. Remove baking dish from oven; add vegetables and stir to coat with broth mixture. Cover dish with foil and bake 40 minutes.
4. Remove dish from oven. In glass cup, microwave cream on High 45 seconds. Pour cream evenly over vegetables; sprinkle with Gruyère. Bake, uncovered, about 30 minutes, or until top is golden and vegetables are fork-tender. Let stand 10 minutes before serving.

Make it Ahead: Recipe can be prepared up to 2 days ahead. Cool; cover with foil and refrigerate. When ready to serve, let stand at room temperature 30 minutes, then bake 30 minutes, covered, in preheated 325°F oven. Remove cover and bake 15 minutes, or until hot.