Root Vegetable Gratin

Name: Root Vegetable Gratin
Yield: Serves 6 to 8
Ingredients: 1 tablespoon plus 1 1/2 cups, water; 1 1/2 teaspoons, Dijon mustard; 2 teaspoons, all-purpose flour; , Salt and pepper; 2/3 cup, dry white wine; 1/2 cup, heavy cream; 1/2 , onion, chopped fine; 1 1/4 teaspoons, minced fresh thyme; 1 , garlic clove, minced; 2 pounds, Yukon Gold potatoes, peeled and sliced lengthwise 1/8 inch thick; 1 large, celery root (1 pound), peeled, quartered, and sliced 1/8 inch thick; 1 pound, rutabaga, peeled, quartered, and sliced 1/8 inch thick; 3/4 cup, panko bread crumbs; 1 1/2 ounces, Parmesan cheese, grated (3/4 cup); 4 tablespoons, unsalted butter, melted and cooled

Main Courses
Vegetables
Vegetarian
Easter

By Bridget Lancaster ･ Appears in Cook's Illustrated March/April 2015, America's Test Kitchen TV

Root vegetables add complex flavor to the all-potato classic, but how do you get the different types to cook evenly? A glass of wine helps.

SERVES 6 to 8

TIME 2¼ hours, plus 25 minutes resting

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