4 Tbsp unsalted butter
1½ cups coarse breadcrumbs
1½ cups grated Parmesan
6 sprigs thyme + 1 Tbsp leaves
Kosher salt + black pepper
3 cups heavy cream
1 cup chicken or veg broth
1½ lb celeriac
3 lb total - mix of: rutabaga, turnips, sweet potato (all sliced 1/16" thick).
2 garlic cloves, thinly sliced
Preheat oven to 400°. Butter shallow 2-qt. baking dish. Melt 2 Tbsp. butter in skillet. Add breadcrumbs; cook until golden, 5–7 min. Transfer to bowl + toss w/ ½ C Parmesan and 1 Tbsp. thyme leaves; season w/ salt + pepper. Bring cream, broth, thyme sprigs, remaining 2 Tbsp. butter to simmer in saucepan, season w/ salt + pepper. Cover, and let sit 10 minutes; discard thyme. Arrange ⅓ of vegetables in dish and top with ½ cup Parmesan. Repeat layers; top with remaining vegetables. Pour cream mixture over; place piece of parchment paper on top. Bake til vegetables are crisp-tender + cream thickened, 50–60 min. Uncover, top w/ breadcrumb mixture, bake til gratin is bubbling and breadcrumbs brown, 15–20 min. Let sit 10 min before serving.
This recipe is from Bon Appetit magazine.
You can search the whole recipe blog! Search by type of dish (ex. "soup"), by vegetable (ex. "carrot") or by month (ex. "July") to find the perfect recipe!
We are still moving our complete recipe list from our old site. If you want to access that list click here