While scalloped potatoes are great on their own, we added a little autumn flair, layering the spuds with harvest golden rutabaga and refreshing, creamy celery root. It’s a perfect match with our Mushroom-Pepper Crusted Rib Roast.
Layered fall vegetable gratin
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8 to 10 servings
- 3 large potatoes , preferably Yukon Gold
- 1 large or 2 small celeriac , or celery root
- 1 small rutabaga , or 2 large turnips
- 1 cup freshly grated parmesan , or asiago
- 1 tbsp all-purpose flour
- 2 tsp chopped fresh rosemary , or 1 tsp dried (optional)
- 1 1/2 to 2 tsp salt
- 500-mL container 35% cream , about 2 cups
- Position oven rack on bottom shelf of oven. Preheat oven to 325F (160C). Lightly butter a broiler pan that measures about 14-1/4 x10-1/2 inch (37×26.5 cm) or large, rimmed baking sheet. Peel potatoes, celery root and rutabaga. Cut potatoes into slices about 1/4 inch (0.5 cm) thick. Place in a large bowl.
- Cut celery and rutabaga in half. Place cut side down on cutting board. Cut into slices about 1/4 inch (0.5 cm) thick, then cut slices in half. Add to potatoes. Stir 3/4 cup (175 mL) cheese with flour, rosemary and salt. Sprinkle over vegetables. Toss until evenly mixed. Layer vegetables in pan, overlapping slightly. Drizzle cream evenly overtop. Press vegetables down into cream. Sprinkle with 1/4 cup (50 mL) cheese. Cover tightly with foil.
- Bake on bottom rack of preheated oven 1 hour. If cooking with our Mushroom-Pepper Crusted Rib Roast (also in the Recipe File), place in oven on rack underneath roast for last hour of cooking.
- Uncover and continue baking until a knife tip easily pierces vegetables and comes out warm, about 15 more minutes. (You can do this while roast is sitting at room temperature.) Remove gratin from oven and let stand, covered, about 5 minutes before slicing into squares to serve. Great warm or at room temperature.
Nutrition (per serving)
- 7.9 g,
- 22 g,
- 21 g,
- 2.8 g,
- 609 mg.