Guy Fieri's Cheesy Root Vegetable Gratin Guy's Big Bite Food Network

Guy transforms ordinary root vegetables into crowd-pleasing comfort food!
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Root Gratin
RECIPE COURTESY OF GUY FIERI
Level: Easy
Total: 1 hr 30 min
Prep: 15 min
Inactive: 10 min
Cook: 1 hr 5 min
Yield: 8 servings

Ingredients

1 pound parsnips, peeled
1 pound sweet potato, peeled
1 pound celery root, peeled
1 pound russet potatoes, peeled
1 cup heavy cream
1/2 cup low-sodium chicken stock
1 teaspoon dried tarragon
1 tablespoon minced garlic
6 ounces Gorgonzola cheese, crumbled
1 teaspoon salt
2 teaspoons freshly ground black pepper
Special equipment: a 1 1/4 quart oval gratin dish

Directions

Preheat oven to 400 degrees F with rack in middle.

Slice vegetables into 1/4-inch thick slices. In a large bowl, toss vegetables with cream, stock, tarragon and salt and pepper, garlic and Gorgonzola. Put into prepared gratin dish. Cover loosely with heavy duty foil. Bake for 1 hour, until vegetables are fork tender. If tender, remove foil, leave dish on middle rack and turn broiler on high. Broil gratin until top is golden, 3 to 4 minutes. Let cool 10 minutes before serving.

Gratin can be made 1 day ahead and reheated at 325 degrees F, covered with foil for approximately 50 minutes.

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Guy Fieri's Cheesy Root Vegetable Gratin | Guy's Big Bite | Food Network
https://www.youtube.com/watch?v=CbTwiX1mAdw