Noah Sheetz prepares Root Vegetable Gratin recipe on WNYT NewsChannel 13
- 2 potatoes, peeled
- 1 rutabaga, peeled
- 1 celery root, peeled
- 1 sweet potato, peeled
- 2 cups cream
- ½ cup shredded smoked cheese
- Salt and pepper
- 1 clove garlic
Rub a small baking dish with the clove of garlic. Slice the potatoes and root vegetables thinly on a mandolin or with a sharp knife. Place a layer of potatoes on the bottom of the baking dish and season with salt and pepper. Pour a thin layer of cream over the potatoes and sprinkle with part of the cheese. Create another layer with one of the root vegetables. Season with salt and pepper and add more cream and cheese. Continue alternating layers of potatoes and root vegetables. Cover the baking dish with aluminum foil and bake in a moderately hot oven, 350 degrees, for one 45 minutes to one hour. Uncover the dish and continue baking until the top of the gratin is golden and the edges are bubbly.
