Root Vegetable Gratin

15 servings

120 minutes

Leonid Golubev, chef of the restaurant "Zhirok", shared the recipe with us.

Energy value per serving

• Calories: 179.4
• Proteins: 7.9g
• Fats: 8g
• Carbohydrates: 19.9g

Ingredients

• Sweet potato: 700 g
• Potato: 700 g
• Celery root: 350 g
• Milk: 250 ml
• Cream: 250 ml
• Wheat flour: 30 g
• Butter: 30 g
• Grated Parmesan cheese: 200 g
• Thyme: 5 sprig
• Salt: to taste

Cooking steps

1. Slice all vegetables on a mandoline to a thickness of 2 mm.

2. In a large pot, bring water to a boil and add salt. Blanch sweet potatoes and celery for 30 seconds. Then transfer them to ice water to stop the cooking.

   Required ingredients:

   • Sweet potato: 700 g
   • Celery root: 350 g

3. Blanch the potatoes for a minute and then send them to ice water.

   Required ingredients:

   • Potato: 700 g

4. For béchamel sauce, melt butter in a saucepan. Add flour and sauté, stirring, until golden brown.

   Required ingredients:

   • Butter: 30 g
   • Wheat flour: 30 g

5. Add warm milk and cream, bring to a boil while constantly stirring with a whisk.

   Required ingredients:

   • Milk: 250 ml
   • Cream: 250 ml

6. Add thyme leaves and parmesan. Stir until it reaches a sour cream consistency.

   Required ingredients:

   • Thyme: 5 sprig
   • Grated Parmesan cheese: 200 g

7. Line the baking dish with parchment paper.

8. Spread a little sauce in a thin layer at the bottom.

9. Layer the sweet potato slices so the bottom is not visible. Salt and brush with a small amount of béchamel.

   Required ingredients:

   • Sweet potato: 700 g
   • Salt:  to taste

10. Next, layer the potatoes. Salt them and brush with sauce. Then layer the celery in the same way, salt it and brush with sauce. Continue layering all the vegetables in the dish.

    Required ingredients:

    • Potato: 700 g
    • Salt:  to taste
    • Celery root: 350 g
    • Salt:  to taste

11. Spread the last layer with béchamel and send the gratin to the oven preheated to 180 degrees for 45–50 minutes.

    Required ingredients:

    • Salt:  to taste

12. Check the gratin for doneness by poking it with a skewer, cover with a press, and leave it until completely cool.

13. Remove the cooled gratin from the mold by flipping it over and cut into portion pieces. Reheat in the oven and serve.