Chef Johns Root Vegetable Gratin
Ingredients
- 2 Yukon Gold potatoes, scrubbed and sliced 1/8-inch thick with peel
- 1 turnip, peeled and sliced 1/8-inch thick
- 1 rutabaga, peeled and sliced 1/8-inch thick
- 1 small celery root, peeled and sliced 1/8-inch thick
- 1 parsnip, peeled and sliced 1/8-inch thick
- salt, to taste
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1.25 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon chopped fresh thyme
- 1 pinch ground nutmeg
- 1 pinch cayenne pepper
- 2 teaspoons olive oil
- 0.25 cup finely grated Parmigiano-Reggiano cheese, divided
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