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Cheesy Au Gratin Veggies with Micro Radish Mix!

The holidays are upon us and even with a smaller, socially-distanced crowd, dinner decisions need to be made: will your feast be a vintage classic or a modern spread? Here we bring you a classic potato dish with a few twists! It's a perfect side to whatever main course(s) you choose.

There's something homey and comforting about potatoes, so you can anticipate everyone loving on this dish. Potatoes are essential but face it, they can be a little bland! So we've taken some inspo from the Chef's over at Food & Wine Mag to give this dish an extra spin using three veggies we bet you haven't tried...the mysterious rutabaga, the elusive celery root and our newest edition to the micro family, Micro Radish Mix!

Rutabagas aren’t technically potatoes, they’re root vegetables. But their taste is a lot like Yukon Gold’s, only with a spicy twist. And celery root (no it's not the end root of your celery stalk) looks dark and lumpy on the outside, white and smooth on the inside. Last but not least, add our Micro Radish Mix; its mild, peppery bite won’t get lost in the blending, mashing and cheese-ing that is Au Gratin potatoes. Keep scrolling for the VIDEO!

Servings:   6


  • 1 lb. Medium Rutabaga (trimmed, peeled, cut into 1/8” slices)

  • 1 lb. Medium Yukon Gold potatoes (peeled, cut into 1/8” slices)

  • 8 oz. Small celery root (trimmed, peeled, cut into 1/8” slices)

  • 1 ¾ cup Heavy whipping cream

  • Thyme sprigs (5” long) tied with twine

  • 1 tbsp. Kosher salt

  • ½ tsp. Black pepper

  • Unsalted butter to grease baking dish

  • 1 cup Parmesan cheese, grated

  • BrightFresh Micro Radish Mix


  • Using a peeler, remove the skin from your Yukon Gold potatoes, rutabagas and celery roots. Then cut them all into 1/8" rounds or slices (as uniform as possible).

  • Place rutabaga, potatoes, celery root, heavy whipping cream and thyme sprigs in a large saucepan. Cover and cook over medium heat approx. 15 minutes, turning veggies until tender on outside, firm on inside, and until cream begins to bubble around pan edges.

  • Reduce heat, keep at a gentle simmer. Then remove from heat and stir in salt & pepper.

  • While veggies are simmering, coat a 2-quart baking dish or 10-in cast iron skillet with butter.

  • Remove thyme sprigs, then spoon half of veggie mixture into pan and sprinkle cheese.

  • Repeat layers: veggie mixture, cheese, and if you want, more salt and pepper.

  • Place pan in oven and bake 15-20 minutes, until mixture is bubbling.

  • Switch oven from Bake to Broil, and broil on high, 3-5 minutes or until golden brown.

  • Remove from oven. Allow to cool 15 minutes before serving.

  • Garnish with a generous mound of Micro Radish Mix Microgreens!

Chef Tip: Cooking for a crowd? This dish can be prepared in advance and refrigerated overnight. Before reheating, be sure to let gratin dish come to room temp before baking. Add the Microgreens right before serving.

(Inspo thanks goes to the fine chefs over at November 2020 issue of Food & Wine Magazine)

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