Wednesday, January 28, 2015

Winter Root Vegetable Gratin (and a Le Creuset Giveaway!)

Winter Root Vegetable Gratin

I don't recall ever eating gratins at home but my first restaurant taste of one fixed my obsession forever. Rich, creamy, gooey, often cheesy, they were right up there with the best in comfort foods. And so I learned to make them. But seeing first hand how rich they really were, made me rethink them. Oh, not to top eating them...don't be crazy! Just to remake them a bit.

Winter Root Vegetable Gratin
I learned that a basic bechamel sauce could be made with milk instead of cream and that adding a bit of stock gave it a whole new depth of flavor. I learned that plenty of aromatics like onion and garlic and fresh herbs like thyme added more dimension still. And, oh, there's still cheese. But a good, well flavored cheese that shines through.

I still love rich restaurant gratins but I think I love mine even more. And I can customize mine with whatever vegetables I have on hand, in this case a blend of hearty winter root veggies. Gratins are also great company food but... confession time...I've always hated doing that because I didn't have any dishes pretty enough to cook and serve in.

Winter Root Vegetable Gratin
Fortunately for me, my long time lust after a gorgeous Le Creuset Heritage Gratin Dish has been satisfied and the good folks there sent me this 14" stunner (Caribbean blue was my choice). Fortunately for you, they gave me a second one to give away. So check out my recipe, enter the giveaway below and this dish might be on your table soon. Enjoy!

Winter Root Vegetable Gratin
by Hungry Couple
Prep Time: 20 Minutes
Cook Time: 1 Hour
Ingredients (6-8 Servings)
  • 3 Tablespoons unsalted butter, divided
  • 1 Onion, peeled and diced
  • 1/4 Cup all purpose flour
  • 1 Cup chicken stock
  • 1 Cup milk
  • 4 oz. Grated Gruyere cheese
  • 1 Tablespoon fresh thyme leaves
  • Salt and pepper to taste
  • 1 Large potato
  • 1 Large red beet
  • 1 Large rutabaga
Winter Root Vegetable Gratin
Pre-heat the oven to 350 degrees.

Melt one tablespoon of the butter in a pan, add the diced onion and saute for a few minutes until translucent. Add another tablespoon of butter to the pan and whisk in the flour. Slowly whisk in the stock and the milk and continue cooking and stirring on medium heat until the mixture has thickened. Stir in the cheese and thyme and season to taste.

Use the remaining tablespoon of butter to coat the gratin dish.

While the sauce is cooking, peel the potato, beet and rutabaga and slice thinly, ideally with a mandoline. Layer the sliced vegetables in your gratin dish in whatever pattern you like. Pour the finished sauce over the top, letting it sink into the crevices and bake for 1 hour.

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  1. I LOVE gratins and have developed a dozen or more over the years, which I never tire of eating. However, it didn't occur to me to try rutabaga and beet. What a novel combination with potato. And I see from your photo that the red color comes through very nicely. And goes beautifully with the Le Creuset Gratin Dish. :-)

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  3. I don't have much experience with gratins but this one looks delicious!

  4. This is gorgeous, I love those colors and those layers!

  5. I would definitely have to look some recipes up for this one! I have never used it before but what you made looks amazing.

  6. Oh this is a perfect casserole dish. I can use it for so many recipes


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