Root Vegetable Gratin Dauphinois with Ste-Anne

Root Vegetable Gratin Dauphinois with Ste-Anne
  • 4 servings
  • 0:30 Preparation
  • 1:15 Cooking
  • 1:55 Total Time

Ingredients

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  • 4 cups
    (1 L)

    potatoes, peeled and sliced very thinly

  • 2 1/2 cups
    (625 mL)

    parsnips, peeled and thinly sliced

  • 3 cups
    (750 mL)

    celeriac, peeled and finely sliced

  • 1

    package green onions, chopped

  • 1/4 cup
    (60 mL)

    fresh parsley, chopped

  • 1 cup
    (250 mL)

    35 % cream

  • 1 cup
    (250 mL)

    chicken broth or vegetable broth

  • 1/4 tsp.
    (1 mL)

    ground nutmeg

  • salt and freshly cracked pepper to taste

  • 9 1/2 oz
    (270 g)

    (round) cheese of Ste-Anne sliced in half horizontally and vertically

Preparation

Preheat the oven at 375°F (180°C).

In a lasagna dish, layer the root vegetable slices, sprinkling with the green onion and the parsley.

Garnish with the Ste-Anne and continue baking in the oven for 15 minutes or until the top is golden and the vegetables are tender.

In a measuring cup, combine the cream with the stock and nutmeg. Season generously.

Pour over the vegetables, cover and bake in the oven for 1 hour.

Garnish with the Ste-Anne and continue baking in the oven for 15 minutes or until the top is golden and the vegetables are tender.

Let sit for 10 to 15 minutes before serving, to let the vegetables absorb the excess liquid.

Source: www.fromagesdici.com