• 12servings
  • 230calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, D, E
MineralsNatrium, Chromium, Calcium, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup(s) chicken broth

  2. 2 tablespoon(s) margarine or butter

  3. 1 1/2 pound(s) (about 3 medium) baking potatoes , peeled and thinly sliced

  4. 1 1/2 pound(s) (about 3 small) sweet potatoes , peeled and thinly sliced

  5. 1 pound(s) celery root (celeriac) , trimmed, peeled, and thinly sliced

  6. 1 pound(s) parsnips , peeled and thinly sliced

  7. Salt and ground black pepper

  8. 2/3 cup(s) heavy or whipping cream

  9. 6 ounce(s) (1 1/2 cups) Gruyere cheese , shredded

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. In 13" by 9" glass or ceramic baking dish, combine broth and margarine; place in oven while oven preheats to melt margarine.

  2. Meanwhile, in large bowl, toss all potatoes, celery root, and parsnips with 1 1/4 teaspoons salt and 1/2 teaspoon pepper until well mixed.

  3. Remove baking dish from oven; add vegetables and stir to coat with broth mixture. Cover dish with foil and bake vegetables 40 minutes.

  4. Remove dish from oven. In 1-cup liquid measuring cup, heat cream in microwave oven on High 45 seconds. Pour cream evenly over vegetables; sprinkle with Gruyère. Bake, uncovered, about 30 minutes longer or until top is golden and vegetables are fork-tender. Let stand 10 minutes before serving.

  5. Do Ahead: Prepare recipe up to 2 days ahead. Cool; cover with foil and refrigerate. When ready to serve, let stand at room temperature 30 minutes, then bake, covered, in preheated 325-degree oven for 30 minutes. Remove cover and bake 15 minutes longer or until hot.


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