During the winter holidays, Paul Cunningham of Denmark’s Henne Kirkeby Kro likes a comforting gratin. This version is simple but satisfying: Root vegetables are seasoned with thyme and fresh bay leaves, and then simmered in cream before getting baked under a layer of bubbling Gruyère and bread crumbs.
Featured in: "An All-Night Danish Christmas Feast."
What You Will Need
- 5 oz. Gruyère cheese, coarsely grated (1¼ cup)
- 2 cups plain bread crumbs, preferably homemade
- 2 cups heavy cream
- 4 large russet potatoes, peeled and sliced ¼ in. thick
- 4 large carrots, peeled and sliced into ¼-in.-thick coins
- 1 small celery root (1 lb.), peeled, halved, and sliced ¼ in. thick
- 1 large yellow onion, halved and thinly sliced
- 8 garlic cloves, coarsely chopped
- 2 tbsp. fresh thyme leaves
- 8 tbsp. unsalted butter
- 4 fresh bay leaves
- 1 tsp. kosher salt, plus more to taste
- Freshly ground black pepper