Name: Root Vegetable Gratin
Yield: 8 Servings
Ingredients: 4 tablespoons unsalted butter, divided, plus more for baking dish; 1½ cups coarse fresh breadcrumbs; 1½ cups grated Parmesan, divided; 6 sprigs thyme plus 1 Tbsp. leaves; Kosher salt and freshly ground black pepper; 3 cups heavy cream; 1 cup low-sodium chicken broth; 1½ pounds celery root, peeled, sliced 1/16” thick; 1 pound rutabaga, peeled, sliced 1/16” thick; 1 pound turnips, peeled, sliced 1/16” thick; 1 pound Yukon Gold potatoes, peeled, sliced 1/16” thick; 2 garlic cloves, thinly sliced

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Christopher Testani

The key to gratins is having all the ingredients—whether they’re basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate. Make friends with a mandoline: It quickly yields precise, even slices.

Recipe notes