Root Vegetable Gratin Recipe (2024)

I didn't get a cheesy crust at all -- I ended up with delicious vegetables with stringy, tough cheese throughout. Any ideas as to what I might have done wrong? Much appreciated!!

The instruction to use low fat milk is no good - separated into a goopy mess. Will probably try again with proper heavy cream. Acidic root vegetables and 2% milk are not a fit.

I confess I used cream.

This is was tasty -- I really liked the cheesy crust that forms on top. However, it wasn't as good the second day after being in the fridge and reheated...so, it's best eaten immediately.

We made this exactly as it says, using a mix of rutabaga, parsnip, delicata squash and carrot. The only thing I changed was that I had to use emantaller cheese instead of gruyere. It looked great coming out of the oven but the milk never thickened. When you scoop the vegetables out, it’s a milky soupy sea surrounding your veggies. I did achieve a nice crust of cheese but the leftover liquid over powered the dish. I won’t make again.

I made this with my CSA kohlrabi that I wasn’t quite sure what to do with. Fresh thyme from my own garden worked great. This was delicious and I would make it again!,

400F might be too hot. Milk/Cream separated. Try 375F next time.

I always make the mistake of not reading the notes before I start cooking. This time was no different. When I read the notes after I was well underway, I was sure that I was going to be in for a disappointment. But no, it turned out well. I used skim milk, too. The top was nice and brown, too, just like in the picture!

Used whole cream. Delicious and no regrets.

I have to agree, lowfat milk is a mistake - thin liquid with melted cheese was what I got. Tasted good, looked terrible. Use cream.

I used cream and whole milk, comté cheese, and rutabaga and parsnip. It did separate, but it was so delicious, we didn't care! We will definitely make it again.

At one time or another I think I have done all of the gratins by Martha Rose Shulman. This one was kind of in the okay range taste wise. I used 2% lactose free milk and got a fine crust but because of all the constant checking every 10 minutes or 15 minutes I will not make again. Better gratins by this writer, with better results.

Made this with a large rutabaga. At first it looked like too much vegetable, but it shrank with cooking. Substituted whole milk. It was a hit at our house.

I used parsnips, gold beets and fennel, and used heavy whipping cream. I stirred every 15 minutes (the liquid only came up halfway in the casserole and had veggies to the top), and at 45 min everything was tender, so then stirred in the cheese (I used a combination of gruyere, parmesan and comte), baked another 15. It was really delicious, creamy but not overly so. Needed more fresh herbs but I was short because it's winter here, and so made due. Paired with bison steaks - comfort dinner.

Far too much liquid

So good. I used half and half and added some bread crumbs on top.

I used rutabaga, parsnip and celeriac as my base and subbed in heavy cream for the milk. It turned out great. Highly recommend heating up any leftovers in a skillet to get a nice crust and serving with a fried egg.

Cut beef in half, add more spinach..tasty and down-to-earth

I used a mixture of homemade cashew milk and cashew yogurt (on the watery side, yogurt for tanginess) instead of milk. Separated at first but the cheese brought the milky broth together again. Subbed pecorino for Gruyère. Doubled the amount of cheese, sprinkled throughout, mixed in between each time, leaving a final layer on top. Despite doubling cheese perhaps because of non-dairy milk, the dish remained light. Added some nutmeg as well. Cooked extra 10 mins for super crispy top. Superbe.

I have to agree, lowfat milk is a mistake - thin liquid with melted cheese was what I got. Tasted good, looked terrible. Use cream.

Tried this with a mix of kohlrabi/turnips/potato, sliced paper thin on the mandolin. No milk, so I used a 50/50 mix of no fat green yogurt/water. No cheddar, so used a 50/50 mix of parm and goat cheese. Lots of fresh thyme and pepper.It got nice and crispy because I started it at 425 and made sure I used a gratin pan -- fairly shallow and very buttered. But the flavor and texture lacked something. The veggies were chewy, not soft and yielding. Flavor needed depth. Will try again.

I made this with my CSA kohlrabi that I wasn’t quite sure what to do with. Fresh thyme from my own garden worked great. This was delicious and I would make it again!,

Used whole cream. Delicious and no regrets.

My husband said this was the worst dish I’d made in years. I didn’t like it either (with rutabaga and parsnip). Maybe user error but the flavor and texture combos just didn’t work for me at all.

I always make the mistake of not reading the notes before I start cooking. This time was no different. When I read the notes after I was well underway, I was sure that I was going to be in for a disappointment. But no, it turned out well. I used skim milk, too. The top was nice and brown, too, just like in the picture!