4 Reviews

Simply delicious! I used Yukon gold potatoes, and added parsnips to the mix as well. It was to die for! I had to start the gratin in a lower temp oven because I was also cooking a ham. Once the ham was done I cranked up the oven temp and finished it off. It worked out well.

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Chicagoland Chef du Jour December 01, 2008

This was great. Couldn't find celery root, so left it out and added a few more carrots and fresh parsley. Had some left over parmesan and mozzarella so added that to a little less sharp cheddar. Also added 2 tsp horseradish to the cream.

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pkp January 01, 2008

I enjoyed the Root Vegetable Gratin for dinner several times since my committment; it is easily digested, and since starting Chemo treatments I am constantly on the lookout for easy-eating recipes. Thanks so much Sharon 123. I loved it...

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TOOLBELT DIVA February 21, 2007

This is an excellent vegetable dish. Hearty enough for a vegetarian entree, as well as being a show stopping side dish! I have a similar recipe for spring veggies and I'm glad to find this one for the colder months. Thanks, Sharon for an interesting veggie dish!

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Yia Yia December 05, 2006
Root Vegetable Gratin