High 5 Root Vegetables au Gratin

High 5 Root Vegetables au Gratin

Recipe by Chef Laura RomitoCourse: SidesCuisine: American


Prep time


Cooking time




  • 3-4 large cups thinly sliced root vegetables (include potatoes, sweet potatoes, celery root, rutabaga, kohlrabi, etc; slice softer vegetables, like potatoes, slightly thicker so they all cook evenly)

  • 1 quart heavy cream

  • 1 c whole milk

  • 1 clove garlic, smashed

  • ½ onion, peeled

  • Pinch nutmeg

  • 1 bay leaf

  • 1-2 cloves

  • High 5 Salt of your choice to taste

  • High 5 Fixer Upper to taste

  • ½ cup grated parmesan

  • 8 oz White Lotus Goat Cheese


  • place cream, milk, garlic, onion, bay leaf, clove, and nutmeg in heavy-bottomed pot; bring to boil and lower to simmer
  • simmer until reduced by half, or until liquid is thick and coats the back of a spoon
  • Season with High 5 Salt and High 5 Fixer Upper to taste and strain; set aside
  • butter a gratin or baking dish or individual ramekins
  • make one layer of vegetables in bottom of dish, sprinkle with cheese, then repeat with remaining vegetables and parmesan
  • pour reduced cream/milk over vegetables just to cover
  • top with White Lotus Goat Cheese
  • bake at 325 degrees, covered loosely, until tender, approx. 45-60 minutes for a large dish and 30-40 minutes for individual dishes
  • uncover for the last 10-15 minutes to allow the top to brown slightly
  • allow to rest about 15 – 25 minutes before cutting and serving

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