Published by Paul Cunningham in saveur.com on December 2015
During the holidays, Paul Cunningham of Henne Kirkeby Kro likes nothing more than a comforting vegetable gratin, and here he keeps it simple: Potatoes, carrots, and celery root are seasoned with thyme and fresh bay leaves and then simmered in cream before getting baked under a layer of bubbling Gruyère and bread crumbs.
2 cups heavy cream
8 tbsp. unsalted butter
4 fresh bay leaves
8 cloves garlic, peeled and crushed
4 large carrots, peeled and cut crosswise into 1⁄4-inch-thick slices
4 large russet potatoes, peeled and cut crosswise into 1⁄4-inch-thick slices
1 large yellow onion, thinly sliced lenghwise
1 small celery root, peeled and cut crosswise into 1⁄4-inch-thick slices
2 tbsp. thyme leaves
Kosher salt and freshly ground black pepper
5 oz. Gruyère cheese
2 cups fresh bread crumbs
- Heat the oven to 350°. In a large saucepan, heat the cream with the butter and bay leaves over medium-high. Stir in the garlic, carrots, potatoes, onion, and celery root and bring to a boil. Reduce the heat to maintain a steady simmer and cook, stirring gently, until tender but not breaking, about 18 minutes. Remove the pan from the heat, stir in the thyme, and scrape into a 3-qt. round baking dish. Season the gratin with salt and pepper.
- Using a box grater, grate the Gruyère into a medium bowl and then toss with the bread crumbs. Sprinkle the cheese and bread crumbs over the vegetables and bake until the topping is golden brown and the gratin is bubbling in the center, about 30 minutes.