Root Vegetable GratinRoland Bello
Parsnips, celery root, and sweet potatoes bring depth to this unfussy gratin. Best of all, it requires no "arranging"—you just spread the root vegetables in the baking dish.
Cooks' notes:
•Gratin, without final addition of cream (2 tablespoons), can be baked (but not broiled) 6 hours ahead and cooled completely, uncovered, then chilled, loosely covered. Reheat, covered, in a preheated 400°F oven until hot, about 30 minutes. Drizzle with cream and broil just before serving.
•If you're also making the chestnut, prune,and pancetta stuffing bake this gratin in lower third of oven while stuffing bakes in upper third.
