Root Vegetable Gratin
By
Joyce Thompson
@JHanc968
6
This is such a great side dish. I didn't think I would like it at first but I made it anyway. Now it is one of the family's favorites.
Blue Ribbon Recipe
A combination of fall root vegetables is what makes this gratin recipe special. It has a medley of creamy red potatoes, sweet butternut squash, and savory parsnips. Leeks add a mild onion flavor to the side dish. The creamy sauce has thyme and nutmeg. It holds the gratin together but adds another layer of flavor. Parmesan cheese sprinkled on top finishes off the medley nicely. It's a unique fall side dish that would be delicious on a holiday table too.
Ingredients
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3 Tbspunsalted butter, softened
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1 smallbutternut squash (about 1 1/2 pounds), peeled and thinly sliced (about 4 cups)
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1 lbred potato, peeled and thinly sliced (about 3 cups)
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1 lbparsnips, peeled, thinly sliced (about 1 cup)
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1 bunchleek, washed well, white part only, thinly sliced (about 1 cup)
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1 3/4 cvegetable broth
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1/2 cheavy cream
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1 tspminced fresh thyme leaves
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1/2 tspground nutmeg
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1/3 cgrated Parmesan cheese
How to Make Root Vegetable Gratin
- Heat the oven to 400 degrees F. Spread the butter in a 13 x 9 x 2-inch baking dish.
- Add the squash, potatoes, celery root, and leeks to the prepared dish.
- Heat the broth, cream, thyme and nutmeg in a 2-quart saucepan over medium heat to a boil. Season to taste.
- Pour the broth mixture over the vegetables.
- Toss to coat.
- Bake for 25 minutes. Reduce the temperature to 350 degrees F and bake for 40 minutes more or until golden brown and the vegetables are tender.
- If the vegetables are browning too fast in the first 25 minutes, cover the dish loosely with foil.
- Sprinkle with the cheese. Let stand for 10 minutes.
About Root Vegetable Gratin
Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Collections: Thanksgiving Table Christmas Recipes
Other Tag: Healthy
