A New Recipe | Root Vegetable Casserole

When I am searching for a recipe and want a guarantee that it will turn out great,  I turn to Deb over at SmittenKitchen.  I have been reading her recipe blog for years, and cooked dozens and dozens of her recipes.  All of them, quickly become family and extended family favorites.  This week I tried her Root Vegetable Casserole Recipe.  Head on over to her site to see the full recipe.


  • Olive oil
  • 1 large onion, sliced (1 1/2 cups)
  • 2 cups (1/4-inch-sliced) fennel, top and core, if thick, removed
  • 3 cloves garlic, minced (1 tablespoon)
  • 1 pound sweet potatoes, peeled and sliced 1/4-inch thick
  • 1 pound celery root, peeled and sliced 1/4-inch thick
  • 1 pound yukon gold, peeled and sliced 1/4-inch thick
  • 1 cup heavy cream (see Note up top)
  • 2 cups chicken or vegetable stock or brother
  • 2 cups grated gruyere cheese (6 ounces with rind)
  • 2 teaspoons minced fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 2 1/2 cups coarse fresh breadcrumbs or panko (what I used)
  • 2 to 3 tablespoons melted butter

“Heat your oven to 350°F. Butter a 13×9-inch deep baking dish.
Heat 2 tablespoons olive oil in a large deep (ideally 12-inch) saute pan over medium heat and add the onions and fennel. Cooking, tossing occasionally, until lightly browned and tender, about 10 minutes. Add the garlic and cook for one minute more.Meanwhile, in the largest bowl you own, combine the onion mixture with remaining vegetables, cream, stock, cheese, thyme, 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper. Pour mixture into prepared dish and spread until even. Mix breadcrumbs and butter until evenly coated and distribute evenly over top of dish.Bake 1 1/2 hours uncovered, or until vegetables are very tender when tested with a small knife and the top is browned and bubbly. Allow to set for 15 minutes at room temperature and serve hot.”


I had a small hang up, and was unable to get celery root.  Based on reading the comments, I decided to swap out the celery root for parsnips.  It came out great.  I was glad she posted a picture of how to chop the fennel, becuase I would have been totally stumped!

Here is my fennel!  You chop just the bulb part.  I guess I should look up uses for the leafy green part. My one bulb came out to a little more than 1 cup. The recipe called for 2 cups, but I think it tasted just fine.

The dish came together very quickly!  Other than a lot of chopping, it was quick and easy.

Here it is before it was baked, and then after!  I think the 1.5 hours in the oven was perfect for my potatoes and parsnips.  My sweet potatoes were a little over cooked, so I think next time I would skip them and find another root vegetable.

This is being added to my casserole, pot luck, thanksgiving, Christmas recipe pile!  We served it as a main dish with salad.  It was yummy, filling and comforting. The perfect winter dish.

What are some of your favorite comfort foods?



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