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Side Dishes

Winter Root Vegetable Gratin

Take advantage of winter root vegetables, like rutabaga, potatoes, and squash, with this elegant gratin. Layers of thinly sliced veggies are baked in a flavored cream mixture with grated cheese for a decadent and hearty side dish. Baked au gratin-style, a French technique of topping (usually) cream-based dishes with a crispy, cheesy crust, this vegetable side dish is flavorful and satisfying. The key to a successful gratin is to ensure all of the vegetables are sliced to the same thickness so they cook at the same time. One look at this bubbling, cheesy casserole fresh out of the oven, and no one will have trouble eating their veggies.


12 servings

Total Time

2½ hours + resting

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Test Kitchen Tip

Securing a bay leaf to an onion with cloves (called an onion piqué) is the traditional way to flavor béchamel.


Coat a 9×13-inch baking dish with butter; place on a baking sheet.

Secure bay leaf to the onion using cloves for the onion piqué.

Heat cream and onion piqué in a saucepan over medium to a simmer. Off heat, steep cream while preparing vegetables. Discard onion piqué and stir in 1 cup Parmesan, salt, thyme, nutmeg, and white pepper.

Toss rutabaga, potatoes, and squash with cream mixture; transfer to prepared dish, cover with plastic wrap, and press down. Refrigerate gratin overnight.

Preheat oven to 400°. Remove plastic wrap from dish, cover with parchment paper, then tightly wrap in foil.

Bake gratin until vegetables are fork-tender, 1¾ hours; remove foil and parchment. Sprinkle gratin with remaining 1 cup Parmesan and bake until golden, 10 minutes. Let gratin rest at least 30 minutes before serving.

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