Naked Root Vegetable Gratin

After much agonizing, I've come to think of this dish as a naked gratin and close cousin to pommes Anna. I used a mixture of rutabaga, kohlrabi and sunchokes (also called Jerusalem artichokes), in lieu of potatoes, and it was out of this world. The sunchokes, especially, gave it an amazing nutty earthiness. If you can find a pound or so of those, I highly recommend using them. But go with whatever root veggies suit your fancy. One other embellishment I lovedsmoked sea salt. Not necessary by any means, but fun if you want to give it a little something extra.

Ingredients

  • 14 cups root vegetables (about 5-6 pounds), peeled (except for sunchokes) and very thinly sliced (use a mandolin)
  • 3 tablespoons butter, melted
  • 3 tablespoons extra virgin olive oil, divided
  • sea salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh rosemary, minced
  • smoked sea salt (optional)

Instructions

  • Preheat oven to 400°F.
  • Toss the vegetables with the butter, 1 tablespoon oil, a generous pinch of salt and pepper, and rosemary. Use your hands to tease apart the slices, and coat as many surfaces as you can.
  • Heat the remaining 2 tablespoons oil in a 10-inch cast-iron or ovenproof nonstick skillet over medium heat. When the oil is hot, swirl it around the pan, and press a handful of vegetables flat onto the bottom of the pan. Repeat a handful at a time, stacking evenly to fill the pan, and pressing them firmly into the bottom layers. Sprinkle with smoked sea salt, if you like, and give the pan a bit of a shake to settle all the layers. Cook on the stovetop for 10 minutes.
  • Run a spatula around the edges of the gratin, and transfer the pan to the oven. Bake for 20 minutes, until the edges are starting to color. The top will seem a bit dry at this point, but don’t let it concern you, it won’t be for long.
  • Remove the pan from the oven, and run your spatula around the edges again. Very carefully, invert the pan onto a large plate (a rimless cookie sheet or pizza peel works too) so the gratin comes out upside down. If it doesn’t come out all in one piece, don’t worry—it’s forgiving. Gently slide the gratin back into the skillet, so that the top is now on the bottom. Use your spatula to tuck in the edges and shape the gratin, then return the pan to the oven for 15-20 more minutes.
  • Remove from oven, and let sit for 5 minutes before serving. Cut into wedges and serve as a side dish, or as the main attraction with Braised Kale Trio.
Servings: 6
Want to learn how to master nourishing, easy weeknight meals (without spending hours in the kitchen)?Click here to register for my free training!

Share The Love!

Print The Recipe

How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

RELATED RECIPES:

Arugula Pesto

Arugula has a spicy bite, and makes a delicious pesto. Whether you’re getting wild rocket from the farmers’ market or a bag of pre-washed arugula from the grocery store, this pesto is a quick and tasty one to whip up on the fly.

Read More

Privacy Policy

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Proin vel ullamcorper nisl. Praesent tincidunt nibh sit amet sagittis porttitor. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Maecenas euismod ullamcorper libero, quis sollicitudin metus ullamcorper et. Curabitur elementum tincidunt fringilla. Vestibulum a ligula vitae dui rutrum consectetur non nec quam. Aliquam gravida ornare erat, sit amet lobortis massa sagittis pellentesque. Sed dapibus sed est nec blandit. Curabitur tellus felis, porttitor et odio nec, elementum aliquam sem. Nam ut dui enim. Nullam ac ornare odio. Nullam pulvinar purus porttitor dolor gravida lobortis.

Ut pulvinar pulvinar neque ut euismod. In tempor placerat risus, ut tempus eros congue vel. Ut venenatis ultricies magna, porta hendrerit dolor posuere ut. In sit amet tempor ante, eget lacinia ipsum. Nunc in condimentum ex. Sed sit amet urna ultrices, euismod urna vitae, sollicitudin orci. Quisque non justo convallis, scelerisque nulla sit amet, tincidunt augue.