Root Vegetable Gratin

Name: Root Vegetable Gratin
Yield: Serves 6 to 8
Ingredients: 1 tablespoon plus 1 1/2 cups, water; 1 1/2 teaspoons, Dijon mustard; 2 teaspoons, all-purpose flour; , Salt and pepper; 2/3 cup, dry white wine; 1/2 cup, heavy cream; 1/2 , onion, chopped fine; 1 1/4 teaspoons, minced fresh thyme; 1 , garlic clove, minced; 2 pounds, Yukon Gold potatoes, peeled and sliced lengthwise 1/8 inch thick; 1 large, celery root (1 pound), peeled, quartered, and sliced 1/8 inch thick; 1 pound, rutabaga, peeled, quartered, and sliced 1/8 inch thick; 3/4 cup, panko bread crumbs; 1 1/2 ounces, Parmesan cheese, grated (3/4 cup); 4 tablespoons, unsalted butter, melted and cooled

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Appears in Cook's Illustrated March/April 2015

Main Courses

Vegetables

Vegetarian

SERVES6 to 8

TIME2¼ hours, plus 25 minutes resting

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WHY THIS RECIPE WORKS

Our root vegetable gratin pairs the earthy flavor of potatoes with thinly sliced sweet rutabaga and savory celery root. We allow these flavors to come to the fore by adding just a few aromatics: onion, garlic, thyme, and Dijon mustard. We a...

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