Root Vegetable Gratin Recipe | Valerie Bertinelli | Food Network
This Root Vegetable Gratin recipe is easy to make and full of incredible flavor. A must try for any home cook. Get the full recipe now.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodnetwork.com.
Ingredients
- 2 large russet potatoes (about 1 1/2 pounds), peeled
- 1 large golden beet (about 1 pound), peeled
- 1 large fennel bulb (about 12 ounces), trimmed
- 2 large parsnips (about 10 ounces), peeled
- 2 teaspoons kosher salt
- 1 1/2 cups heavy cream
- 1 1/2 cups shredded Parmesan cheese (6 ounces)
- Freshly ground black pepper
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