Ina Garten Root Vegetable Gratin Recipe
The Ina Garten Root Vegetable Gratin Recipe is creamy, cheesy and full of rich flavor. It is perfect for holiday dinners or cozy family meals.
Ingredients
- 2 large potatoes peeled and thinly sliced
- 2 large carrots peeled and thinly sliced
- 2 parsnips peeled and thinly sliced
- 1 small rutabaga peeled and thinly sliced
- 2 tablespoons butter
- 2 cups heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg
- 1 ½ cups Gruyère cheese grated
- ½ cup Parmesan cheese grated
- 1 clove garlic minced
Instructions
Preheat the Oven
- Preheat your oven to 375°F. Grease the baking dish with butter. This prevents the vegetables from sticking and adds flavor.
Prepare the Vegetables
- Peel and thinly slice potatoes, carrots, parsnips and rutabaga. Try to slice evenly so they cook at the same rate.
Make the Cream Mixture
- In a saucepan, heat heavy cream with butter, salt, pepper, nutmeg and garlic. Stir until warm and fragrant but do not boil.
Layer the Vegetables
- Arrange a layer of potato slices at the bottom of the dish. Then add carrots, parsnips and rutabaga. Repeat layers until all vegetables are used.
Pour the Cream Mixture
- Evenly pour the warm cream mixture over the layered vegetables. It should coat all slices for a creamy gratin.
Add the Cheese
- Sprinkle Gruyère and Parmesan cheese evenly over the top. This creates a golden, bubbly and flavorful crust when baked.
Bake the Gratin
- Cover the dish with foil. Bake in preheated oven for 40 minutes. Then remove foil and bake for 10 more minutes until golden brown.
Rest Before Serving
- Let the gratin rest for 5–10 minutes before serving. This helps it set slightly and makes slicing easier.
Notes
- Slice vegetables evenly for uniform cooking.
- Use fresh, high-quality cheese for the best flavor.
- Warm the cream before pouring for better mixing.
- Cover with foil for most of the baking to avoid drying.
- Let the gratin rest before serving for creamier texture.