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Root Vegetable Gratin

A sprinkling of pink salt adds a finishing touch to this warming gratin, made with hearty root vegetables. Serve alongside our Braised Lamb Shanks (see related recipe at left).
Prep Time: 20 minutes
Cook Time: 100 minutes
Servings: 12


  • 1 lb. parsnips, peeled and sliced 1/8 inch thick
  • 1 1/2 lb. sweet potatoes, peeled and sliced 1/8
      inch thick
  • 1 1/2 lb. russet potatoes, peeled and sliced 1/8
      inch thick
  • 3 1/2 cups heavy cream
  • 3 garlic cloves, thinly sliced
  • 1 Tbs. minced fresh thyme
  • 1/4 tsp. freshly grated nutmeg
  • Kosher salt and freshly ground pepper, to taste
  • 2 1/2 cups finely grated Parmigiano-Reggiano
  • Pink salt, to taste
  • 1 Tbs. minced fresh flat-leaf parsley


Preheat an oven to 350°F. Butter a bistro pan or a 3-quart baking dish.

Put the parsnips, sweet potatoes and russet potatoes in a large bowl of water. Set aside.

In a large saucepan over medium heat, combine the cream, garlic, thyme, nutmeg, kosher salt and pepper and heat just until bubbles form around the edges of the pan. Remove from the heat and let stand for 10 minutes.

Drain the vegetables and pat dry. Arrange a layer of parsnips, sweet potatoes and russet potatoes, alternating the slices, in the prepared pan. Pour part of the cream mixture on top and sprinkle with part of the cheese. Repeat with the remaining ingredients.

Cover the pan with the lid or with aluminum foil and bake for 30 minutes. Remove the lid or foil and continue baking until the vegetables are tender when pierced with a knife, about 1 hour more. Let the gratin stand for 15 minutes before serving. Just before serving, sprinkle with pink salt and the parsley. Serves 10 to 12.
Williams-Sonoma Kitchen.