Imagine a dish that combines the earthy richness of celeriac, the delicate anise-like flavor of fennel, and the vibrant green of broccoli, all bathed in a creamy, cheesy sauce that will make your taste buds dance with joy. This French-style gratin is not just a side dish – it's a culinary experience that elevates humble vegetables into a luxurious, mouthwatering masterpiece that will have everyone at your table asking for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- Celeriac, sliced
- Fennel, sliced
- Broccoli florets
- Heavy cream
- Gruyère cheese, grated
- Nutmeg
- Salt
- Pepper
Instructions
- Preheat the oven to 375°F (190°C). Butter a large ceramic gratin dish thoroughly to prevent sticking.
- Prepare the vegetables by washing and slicing the celeriac and fennel into thin, uniform rounds approximately 1/4 inch thick. Cut broccoli into small, bite-sized florets.
- In a large bowl, mix heavy cream with freshly grated nutmeg, salt, and black pepper. Whisk until well combined.
- Layer the sliced vegetables in the gratin dish, alternating between celeriac, fennel, and broccoli florets to ensure even distribution.
- Pour the seasoned cream mixture evenly over the layered vegetables, ensuring all vegetables are partially submerged.
- Generously sprinkle grated Gruyère cheese over the entire surface, creating a complete cheese coverage.
- Cover the gratin dish with aluminum foil and bake for 20 minutes to allow vegetables to start softening.
- Remove foil and continue baking for an additional 10 minutes until the top is golden brown and cheese is bubbling and slightly crisp.
- Remove from oven and let rest for 5-10 minutes before serving to allow the gratin to set and cool slightly.
- Serve hot as a luxurious side dish or vegetarian main course, garnished with fresh herbs if desired.
Tips
- Slice vegetables uniformly to ensure even cooking and a beautiful presentation.
- Use freshly grated Gruyère for the best melting and flavor – pre-shredded cheese won't give the same rich result.
- Don't skip the resting time after baking; it helps the gratin set and makes serving easier.
- For extra flavor, try adding a sprinkle of fresh thyme or rosemary between vegetable layers.
- Choose a wide, shallow gratin dish to maximize the crispy, golden cheese topping.
- If you want a crispier top, switch to broil for the last 2-3 minutes of cooking, watching carefully to prevent burning.
- This dish can be prepared ahead and refrigerated – just add an extra 5-10 minutes to the cooking time if baking from cold.
Nutrition Facts
Calories: 344kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 18g
Cholesterol: mg
