Three Root Gratin

Total Time: 1 hr 25 mins Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 10
• 2 lbs yukon gold potatoes
• 1 lb celery root
• 1 lb parsnip
• 2 1/2 cups gruyere cheese, coarsely grated & divided
• 2 medium garlic cloves, minced
• 1/3 cup yellow onion, finely chopped
• 1 tablespoon prepared horseradish
• 1 1/2 teaspoons kosher salt
• fresh ground black pepper
• 1 1/2 cups chicken broth
• 1/3 cup fine breadcrumbs
• 2 tablespoons butter, melted

Recipe

• 1 preheat oven to 350'. grease a 3-quart casserole dish and set aside.
• 2 peel potatoes, celery root and parsnips. slice as thinly as possible.
• 3 combine 2 cups cheese with the garlic, onion and horseradish, mixing with a fork.
• 4 layer root vegetables in the following way: half each of potatoes, celery root and parsnips followed by half of cheese mixture.
• 5 sprinkle with salt and pepper. repeat with remaining celery root, parsnips and cheese mixture; season with salt and pepper and spread remaining potatoes over the top.
• 6 pour broth over potatoes.
• 7 combine remaining 1/2 cup cheese and breadcrumbs; sprinkle on top.
• 8 drizzle with melted butter.
• 9 bake, covered, on center oven rack 30 minutes.
• 10 uncover and continue baking 35 minutes or until the top is crisp and browned and the vegetables are tender.
• 11 let sit 10 minutes before serving.