root vegetable gratin

Name: root vegetable gratin
Ingredients: 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

root vegetable gratin was pinched from <a href="https://smittenkitchen.com/2016/11/root-vegetable-gratin/" target="_blank" rel="noopener">smittenkitchen.com.</a>

INGREDIENTS

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Olive oil

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1 large onion, sliced (1 1/2 cups)

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2 cups (1/4-inch-sliced) fennel, top and core, if thick, removed

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3 cloves garlic, minced (1 tablespoon)

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1 pound sweet potatoes, peeled and sliced 1/4-inch thick

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1 pound celery root, peeled and sliced 1/4-inch thick

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1 pound yukon gold, peeled and sliced 1/4-inch thick

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1 cup heavy cream (see Note up top)

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2 cups chicken or vegetable stock or brother

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2 cups grated gruyere cheese (6 ounces with rind)

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2 teaspoons minced fresh thyme leaves

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Kosher salt and freshly ground black pepper

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2 1/2 cups coarse fresh breadcrumbs or panko (what I used)

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2 to 3 tablespoons melted butter

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