Stephen Putnam'S Root Vegetable Gratin
A comforting root vegetable gratin layered with creamy herbs and topped with golden breadcrumbs, perfect for cozy dinners or special occasions with rich, savory flavors.
Ingredients
Instructions
- Place a medium saucepan over medium heat and add oil.
- When oil is hot, add onions and sweat them until translucent.
- Add cream, chicken stock, sage leaves, thyme sprigs, and bay leaf to the saucepan.
- Bring the mixture to a simmer, then turn off the heat and set aside.
- Slice the turnip, potatoes, and sweet potatoes thinly.
- Layer the sliced vegetables in an alternating pattern in a casserole dish, filling it just 3/4 full.
- Strain the cream mixture through a fine sieve and pour it over the layered vegetables.
- Sprinkle bread crumbs over the top of the casserole.
- Cover the dish with aluminum foil and bake at 400°F (200°C) for 45 minutes to 1 hour, until vegetables are tender.
- Remove the foil and bake for an additional 15 minutes until bread crumbs are golden brown.
- Let stand for 5 minutes before serving.
Tips & Substitutions
For a creamier texture, use half-and-half instead of cream. You can substitute the turnip with parsnip for a sweeter flavor. If you prefer a more aromatic dish, add some garlic to the onions while they cook. For added crunch, consider mixing in some grated cheese with the breadcrumbs before baking. This Root Vegetable Gratin is a comforting dish that can also be paired with a hearty soup like Cream Of Fennel Soup.
Serving Suggestions
This gratin makes a delicious side dish for roasted meats or a centerpiece for a vegetarian meal. Serve it alongside a fresh salad or with a dollop of sour cream for added richness. It pairs wonderfully with protein-rich dishes like Hungarian Chicken And Rice, creating a balanced and satisfying meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and cover with foil, warming at 350°F (175°C) until heated through. Alternatively, you can microwave individual portions for a quick meal, though this may affect the texture of the breadcrumbs.
Nutrition & Diet Analysis (per serving)
Each serving of Stephen Putnam'S Root Vegetable Gratin contains roughly 463 calories, with 9g protein, 55g carbohydrates, and 26g fat. It is an excellent source of vitamin C (84% of the Daily Value), iron (78% of the Daily Value), and dietary fiber (43% of the Daily Value), and a good source of protein and vitamin A. It also contributes 12g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the gratin in advance?
Yes, you can prepare the gratin a day ahead. Assemble it up to the baking step, cover tightly with foil, and refrigerate. When ready to bake, allow it to come to room temperature before placing it in the oven. This will help ensure even cooking.
What can I use instead of chicken stock?
For a vegetarian option, substitute chicken stock with vegetable broth. This will keep the dish flavorful and suitable for vegetarian diets. If you want a richer taste, you can also use mushroom stock.
Can I add other vegetables to the gratin?
Absolutely! Feel free to experiment by adding vegetables like carrots, parsnips, or even zucchini. Just ensure that the vegetables are cut to a similar thickness so they cook evenly. This flexibility allows you to customize the dish based on seasonal produce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).