Rutabaga, Celery Root and Potato Gratin

Rutabaga, potatoes, celery root, heavy cream, thyme and parmesan yum!
Ingredients:
  • Trim and peel the following
  • then use a mandoline to thinly cut them into 1/8 inch thick slices:
  • 1 pound medium rutabaga
  • 1 pound medium Yukon Gold potatoes
  • 8 ounces small celery root
  • trimmed
  • 1 3/4 cups heavy cream
  • 6 (5-inch) thyme sprigs
  • tied with twine
  • plus extra for garnish
  • 1 tablespoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 ounce Parmesan cheese
  • grated (about 1/4 cup)
  • divided
  • Unsalted butter
  • for greasing baking dish
Directions:
  1. Preheat oven to 400°F with rack in middle position.
  2. Place rutabaga
  3. potatoes
  4. celery root
  5. cream
  6. and thyme sprigs in a large saucepan.
  7. Cover and cook over medium
  8. turning vegetables occasionally
  9. until cream just begins to bubble around edges of pan.
  10. Continue cooking
  11. turning vegetables occasionally
  12. until vegetables are tender on the outside but still crunchy in the center
  13. 12 to 15 minutes
  14. reducing heat as needed to maintain a very gentle simmer.
  15. Remove from heat; stir in salt and pepper.
  16. While vegetable mixture cooks
  17. lightly grease a 2-quart baking dish or 10-inch cast-iron skillet with butter and place on a rimmed baking sheet.
  18. Remove and discard thyme sprigs from vegetable mixture.
  19. Spoon half of vegetable mixture into prepared pan; sprinkle with 2 tablespoons cheese.
  20. Top with remaining vegetable mixture
  21. pressing down gently to even top layer.
  22. Sprinkle with remaining 2 tablespoons cheese.
  23. Place baking sheet with gratin in preheated oven.
  24. Bake until mixture is bubbling and vegetables are tender
  25. about 15 minutes.
  26. Increase oven temperature to broil (do not remove gratin from oven). Broil on middle rack until golden brown in spots
  27. 1 to 2 minutes.
  28. Remove from oven; garnish with thyme leaves. Let cool 15 minutes.

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