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Vegetarian, Northern, Eastern and Western France

Salsify gratin with green salad

Salsify gratin is a winter dish for 4 people that takes 70 minutes and a medium skill level, at about €2.50 per person. Cooked salsify is coated in a Gruyère bechamel, then baked until golden. The key is cooking the salsify until truly tender and making a smooth, generous bechamel.

Tonight, a salsify gratin, the forgotten winter vegetable with a hint of oyster, baked under a bubbling bechamel.

Salsify gratin with green salad
Total time
1 h 10
Difficulty
Medium
Cost per person
€2.50
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Salsify has a distinctive taste, somewhere between artichoke and oyster, softened but not erased by the bechamel. Once cooked, it turns tender and almost creamy, while the Gruyère topping adds the crunch the dish would otherwise lack. It's an overlooked root vegetable that deserves a real comeback at the family table.

This is a dish for an unhurried weeknight dinner or a relaxed Sunday family lunch, when you have time to make the bechamel properly. The green salad on the side lightens things up and adds crunch against the softness of the gratin. Use this recipe to introduce salsify to anyone who's never tried it.

The ingredients

4 people

Fruits and vegetables

  • Salsify 1 kg
  • Green salad 1

Dairy

  • Butter 50 g
  • Milk 50 ml
  • Grated Gruyère 100 g

Pantry

  • Flouroften in the pantry 40 g
  • Nutmegoften in the pantry 1 pinch
  • White vinegaroften in the pantry 3 tbsp
  • Vinaigretteoften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Gluten

The step by step recipe

  1. Peel the salsify with gloves on and drop them into vinegared water, then cut into chunks.

    Gloves keep your fingers from getting sticky and black.

  2. Cook them in salted, vinegared water until tender. 25 min

    A bit of flour in the water keeps the salsify nice and white.

  3. Make the bechamel with the butter, flour, milk, nutmeg, salt, and pepper. 8 min

    Pour in the hot milk all at once while whisking, it's quicker that way.

  4. Arrange the salsify in a baking dish, cover with bechamel, and sprinkle with Gruyère.

    Mix half the cheese into the bechamel itself.

  5. Bake at 200°C until golden and serve with the salad. 20 min

    Finish with two minutes under the broiler for a deeper golden crust.

Our tips to get it right

  • Pick firm salsify roots with no soft spots, they peel more easily and cook more evenly.
  • Drain the cooked salsify thoroughly before putting it in the dish, otherwise the gratin releases water while baking.
  • If your bechamel turns lumpy, blend it with an immersion blender before pouring it over the salsify, it smooths right back out.

The variations

  • Swap half the salsify for Jerusalem artichokes to vary the texture and flavor.
  • Add diced ham between the salsify and the bechamel for a heartier version.
  • For a faster version, use salsify that's already peeled and cooked, sold in jars or cans, and go straight to the bechamel.

What to serve it with

  • A well dressed green salad
  • Crusty country bread
  • A glass of dry white wine

Storage

The gratin keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once cooled, in an airtight container. Reheat it in the oven to keep the top crisp.

Questions about this dish

How do you keep salsify from turning black?

Drop it into vinegared water as soon as you peel it. This is Mon Chou's trick, salsify discolors very quickly once exposed to air.

Can you make this gratin ahead of time?

Yes, you can assemble the gratin the day before and keep it in the fridge. Bake it right before serving, adding a few extra minutes to the cooking time.

Can you use a different cheese instead of Gruyère?

Yes, Comté or Emmental both work well. Pick a cheese that melts smoothly and has some flavor to it.

How do you know when the salsify is cooked enough?

Pierce a piece with the tip of a knife, it should slide in easily with no resistance. Undercooked salsify will stay firm even after baking.

How long does it take to make a salsify gratin with green salad?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a salsify gratin with green salad?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a salsify gratin with green salad cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Always check the labels of the products you buy.

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