Oxbow Farm & Conservation Center

Root Vegetable and Olive Oil Gratin

Adapted from Chez Panisse Vegetables

In the original recipe, Alice made this with potatoes and celery root (aka celeriac).  It is versatile, so try it with parsnips or beets too!


  • 4 large Potatoes (like Yellow Finn or Russet)
  • 1 lb Root vegetable (like celery root, parsnips, beets or a mix)
  • 2 Yellow onions (or shallots)
  • Extra virgin olive oil
  • 3-4 Sprigs thyme
  • 1/2 C White wine
  • 1/2 C Stock (chicken or vegetable)
  • 1 T Butter

  • Peel and slice potatoes and root vegetables 1/8 inch thick.  Cover with water until ready to assemble the gratin. This will minimize browning due to oxidation.  Peel and slice the onions (or shallots) ¼ inch thick. Sauté in about 2 tablespoons olive oil until golden brown, about 10 minutes.

  • Preheat the oven to 425°F.

  • Drain the potatoes and roots vegetable, removing as much water as possible. Strip the leaves off the thyme sprigs. Place half the onions in a gratin dish (heavy glass or ceramic dish), season with salt and pepper and half of the thyme leaves. Arrange half of the potato and root veg slices over the onions and season with salt and pepper. Make another layer with the rest of the onions and finish with a top layer of potatoes and root vegetable.

  • Pour the white wine and stock over the vegetable; the liquid should come about half way up.  Drizzle generously with olive oil and dot with the butter.  Season with salt and pepper and the rest of the thyme leaves and bake covered for 30 minutes. Uncover and press the vegetables evenly down with a spatula, allowing juices to baste the top layer. Continue baking, uncovered, for 30 minutes, more or until the potatoes are cooked through.

    Serves 6