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Root - Vegetable Gratin



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6 cups heavy cream
1 dozen eggs, beaten
1 tbsp. cayenne pepper
1/4 cup butter, softened, about 2 oz.
1-1/2 lb. rutabagas, thinly sliced
kosher salt and black pepper, as needed
1-1/2 lb. turnips, thinly sliced
1-1/2 lb. parsnips, thinly sliced
1-1/4 lb. shredded gruyere cheese


  1. 1
    Combine cream and eggs in large bowl, mixing well; add cayenne pepper. Coat bottom and sides of hotel pan with butter. Arrange rutabagas in bottom of pan; season with salt and black pepper. Top with 8 oz cream mixture. Repeat layers with remaining vegetables and cream mixture, seasoning each vegetable layer with salt and black pepper.
  2. 2
    Bake, covered, in 375°F oven 1 hour or until vegetables are just tender. Uncover; sprinkle cheese evenly over top. Continue baking, uncovered, until cheese is lightly browned. Cool slightly. Cut into 4 x 4-inch portions. Keep warm; set aside.

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preparation methods
cuisines North & South American
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