Lunchbreak: Potato and Fall Vegetable Gratin and Turkey Tips!

Data pix.

Michael Ponzio, Executive Chef, Union League Club of Chicago

Union League Club of Chicago

65 W. Jackson Blvd.

Chicago, IL 60604


Potato and Fall Vegetable Gratin

 1 1/4 c. heavy cream

1/4 c. whole milk

1 small onion

2 clove garlic


½  lb. celery root

½ lb. parsnips

1 1/2 lb. Yukon gold potatoes


freshly ground pepper

2 oz. (4T) aged Gouda cheese, shredded


 Preheat oven to 400 degrees F. In a medium saucepan over medium-high heat, bring heavy cream, milk, onion halves, and garlic to a boil. Remove from heat

and let steep for 30 minutes.

Meanwhile, using a sharp knife, peel, halve, and thinly slice celery root; cut slices in half. Peel and thinly slice potatoes and parsnips. In a buttered 8-inch casserole dish, arrange a layer of celery-root slices followed by a layer of potato slices and parsnips. Season with salt and pepper. Repeat.

Remove onion and garlic from cream mixture and discard. Pour mixture over casserole. Cover dish with a piece of buttered aluminum foil and bake for 40 minutes.

Remove foil and sprinkle casserole with Gouda. Bake until bubbly and golden, about 15 minutes. Transfer casserole to a wire rack and allow to rest 15 minutes

before serving.


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