Root Vegetable Gratin Recipe

Name: Root Vegetable Gratin
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 1 h 55 min
Yield: 12 servings
Ingredients: 1/4 cup butter, divided, plus a little extra to grease baking dish; 1 1/2 cups coarse fresh bread crumbs; 1 1/2 cups shredded Gruyere, divided; 2 tbsp fresh thyme leaves, divided; 1 tsp each, salt and freshly ground black pepper; 1 cup 35% whipping cream; 1 carton (900 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth; 1 lb each, celery root, golden beets, carrots, Yukon Gold potatoes, peeled, thinly sliced 1/16' (1.5mm); 2 garlic cloves, thinly sliced

Ingredients

1/4 cup butter, divided, plus a little extra to grease baking dish
1 1/2 cups coarse fresh bread crumbs
1 1/2 cups shredded Gruyere, divided
2 tbsp fresh thyme leaves, divided
1 tsp each, salt and freshly ground black pepper
1 cup 35% whipping cream
1 carton (900 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
1 lb each, celery root, golden beets, carrots, Yukon Gold potatoes, peeled, thinly sliced 1/16" (1.5mm)
2 garlic cloves, thinly sliced

PREP TIME 15m	COOK TIME 1h40m	TOTAL TIME 1h55m
YIELD 12 servings

Instructions

Preheat oven to 375° (190°C)
Butter a 9-x13-inch (3 L) baking dish.
Melt 2 tbsp (30 mL) of the butter in a skillet over medium-high heat.
Add breadcrumbs; cook, stirring often, until golden brown, about 5 to 7 minutes.
Transfer to a small bowl and toss with ½ cup of the Gruyere and 2 tsp (10 mL) of the thyme leaves; season with a pinch of the salt and pepper and set aside.
Bring cream, broth, remaining thyme, and remaining butter to a simmer in a medium saucepan over medium heat; season with remaining salt and pepper.
Remove from heat, cover, and let sit 10 minutes.
Cover; keep warm.
Toss vegetables in a large bowl.
Arrange ? of vegetables in dish and top with ½ cup (125 mL) of the Gruyere.
Repeat layers; top with remaining vegetables.
Pour cream mixture over; place a piece of parchment paper directly on top of gratin.
Bake until vegetables are tender and cream is thickened, 60 minutes.
Uncover, top with breadcrumb mixture, and bake until gratin is bubbling and breadcrumbs are brown, 30 minutes longer.
Let sit 10 minutes before serving.